Made in America-Pulled Pork Sandwiches

When I was thinking about American foods to make for our Made in America series, I started remembering various parties and barbecues that I have gone to over the years. Of course, there are always the normal hamburgers, hot dogs and grilled chicken, but another favorite are pulled pork sandwiches. It makes me think of tailgate parties on crisp autumn days.

Now, you don’t have to eat it in a sandwich, but pair it with a nice crusty Italian roll and it can’t be beat.

Like the potato salad that I made a few weeks ago, there are also numerous recipes for pulled pork.  I experimented and made some changes to a recipe I found in an Everyday Food magazine and this is what I came up with.  It has no tomato sauce in it and the recipe states that you can put bottled barbecue sauce on it later, but the sauce is so good and the meat so tasty that it’s almost a sin to put anything else on it.

This recipe calls for brown sugar and yes, I have found it here.  It took some looking around, but I located it in one store.  Since it’s not where I normally shop, I take a trip there every once in a while and stock up. See the Italian section for metric measurements and photos

Ingredients

1/4 cup light brown sugar
1 teaspoon ground hot pepper (cayenne)
1 tablespoon salt
2 lbs boneless pork shoulder cut into 4 equal parts
1/2 cup cider vinegar
1 1/2 cups vegetable broth
4 minced garlic cloves
8 sandwich rolls

Directions

Preheat oven to 350 degrees.

Combine brown sugar, hot pepper and salt.  Rub mixture over pork pieces.  Lightly oil the bottom of a dutch oven or large heavy bottomed pot and then place spiced pork in the pot.

Combine the vinegar, garlic and vegetable broth and pour over the pork.

Cover the pot and place in the oven.  Bake for 2 1/2 hours until pork is very tender and can be pulled apart with a fork.

Transfer pork to a dish, reserving the juices.  Using two forks, shred the meat, then toss with some of the pan juices to moisten.  Pile pork on the rolls and enjoy!
Panini con straccetti di suino

Questa ricetta mi fa pensare ai barbecue con gli amici durante i giorni freschi d’autunno. 

Delle volte questa ricetta si fa col pomodoro e delle volte no.  Questa volta l’ho fatto senza pomodoro. 

Si fa cuocere la carne per oltre 2 ore e diventa molto tenere, facendo un bel sughetto. E’ ottimo in un panino o anche da solo.

Per questa ricetta si usa lo zucchero di canna, ma state attenti, ci sono due tipi di zucchero di canna.  Questo tipo si chiama anche zucchero integrale.  E’ un po’ difficile a trovare.  Ecco il tipo che prendo io

ed ecco come si presenta

Ingredienti

35 g di zucchero di canna
1 cucchiaino di pepe rosso piccante
1 cucchiaio di sale
1.2 kg di spalla di maiale tagliata in 4 pezzi uguali
260 ml di brodo vegetale
90 ml di aceto di mele
4 spicchi d’aglio tritati
8 panini

Direzioni

Fate scaldare il forno a 175 gradi.

Unite lo zucchero, il pepe e il sale e coprite il suino con la miscela.  Mettete un po’ d’olio al fondo di una pentola pesante che si può mettere al forno.

Mischiate l’aceto, il brodo e l’aglio e versate sopra il suino.  Coprite la pentola e mettetela nel forno. 

Lasciatela cuocere per 2 1/2 ore.

Trasferite la carne ad una ciotola e stracciatela usando due forchette così.

Bagnatela col sughetto (forse non serve tutto il sughetto).

Mettete la carne sui panini, e

Buon appetito!

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.