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Pulled Pork 2

Pork

Best of Amer. Test Kitchen

12/28/2008

Rating:

(5.0) by 1 users

Ingredients:

1 4-pound boneless pork shouldeer roast
kosher salt & freshly ground black pepper
2 T olive oil or canola oil
2 red onions, peeled & quartered
2 large carrots peeled & cut into 1-inch chunks
3 celery sticks cut into 1-inch chunks
1 whole garlic head split in half horizontally
1 cup dry red wine
2 1/2 cups chicken stock
small handful of fresh thyme sprigs
1 orange, quartered
1 bay leaf
1/2 tsp whole black peppercorns
barbeque sauce (see recipe) warmed
6 thin slices peeled pineapple halved & cored
6 crusty rolls halved horizontally
homemade coleslaw

Instructions:

1. Preheat oven to 275. Sprinkle the pork with salt & pepper. Heat a heavy, large, wide pot over high heat until it is very hot. Add the oil & then add the pork. Cook the pork until a golden brown crust has formed on the botttom, about 5 minutes. Turn the pork & continue cooking until it is golden brown all over - about 10 minutes. Transfer the pork to a baking sheet & pour off all but 2 T of the oil from the pot.

2. Add the onions, carrots, celery & garlic to the pot & cook until the onions are golden brown, about 5 min. Return the pork to the pot. Add the wine & simmer until it is reduced by half, stirring to scrape up the browned bits on the bottom of the pot, about 3 min. Add the stock, thyme, orange, bay leaf & peppercorns. Bring the liquids to a simmer, then cover the pot & place it in the oven.

3. Cook in the oven until the pork is fork-tender, about 2 1/2 hours. Remove the pot from the oven. Let stand, uncovered, at room temperature for 30 min to cool slightly.

4. Transfer the pork to a baking dish & pull the meat apart with a fork & knife. Toss the shredded pork with some of the warm barbeque sauce. Cover with foil to keep warm.

Preheat a grill pan over med-high heat. Grill the pineapple slices until they are heated through & softened slightly, about 2 min per side.
Grill the bread slices, cut side down until lightly toasted.

Spoon the coleslaw over the bread bottoms. Top each with the shredded pork, then 2 half slices of pineapple. Spoon more barbeque sauce over & cover with the bread tops. Serve warm.

Coleslaw:
1/2 cup white wine vinegar
3 T sugar
2 tsp salt
1/2 tsp freshly ground black pepper
1 small head green cabbage, halved, cored & thinly sliced
1 lrg carrot, peeled & shredded
1/4 cup creme fraiche
1/4 cup mayo
2 T Dijon
4 green onions, finely chopped

Stir the vinegar, sugar, salt & pepper in a large bowl until the sugar dissolves. Add the cabbage & carrots & toss to thoroughly coat. Cover with plastic wrap & refrigerate for 30 min.

Stir the creme fraiche, mayo & mustard in a small bowl to blend. Drizzle over the cabbage mixture & toss to combine thoroughly. Mix in the green onions & serve.

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