Lately, I’ve been trying to think of ways to enhance my blog content. I want to challenge myself – to broaden my cooking horizons, if you will – and I want you, my readers, to have something to look forward to. (Way back when, I had a short stint with soups but quickly grew sick of making them, especially since I insisted on posting one recipe each week). The answer came to me in a rather organic way and it excited me much more than soup. I love sandwiches and chances are you love sandwiches, so why not write about some fricken’ sandwiches?!
Pulled pork has been on my “recipes to try” list for several years now. Seriously. I put it there because it is one of my very favorite foods ever, but it has remained there so long for two reasons. The first being that every recipe I seemed to come across called for a slow cooker, which I don’t have. The second being pure fear. Because I love it so, I was afraid to mess it up and be forever disappointed in myself (I do not take failure lightly). But alas, a ray of hope appeared, by the name of Melissa Clark, no less. A few weeks ago, a recipe and video for pulled pork was featured on the New York Times’ Diner’s Journal blog. Clark made it look for easy and delicious, and I just knew my time had come. And the best part – no slow cooker needed!
Inspired by this Melissa Clark recipe from The New York Times
(Yield: 6 sandwiches)
2 lb pork butt
Store-bought barbecue sauce
6 hamburger buns or potato rolls
2 tbsp brown sugar
1 tsp chili powder
1 tsp garlic powder
1 tsp freshly ground black pepper
3/4 tsp cumin seeds
1 1/2 tsp kosher salt
Procedure: Rinse pork, pat dry with paper towels and place into a roasting pan. In a small bowl, combine the dry rub ingredients. Massage the meat generously with dry rub and let stand at room temperature for one hour.
Heat oven to 300F and roast pork for 3 hours. Remove from oven. When the meat is cool enough to handle yet still warm, shred it using two forks or your fingertips.
Toss the pulled pork with about 1/2 cup (or more if desired) of your favorite barbecue sauce.
Divide the meat evenly amongst the rolls and serve immediately.
Now tell me, what is your favorite sandwich?