Provided by Food Network
Categories main-dish
Time 16h10m
Yield 4 sandwiches (with leftover pork and sauce)
Number Of Ingredients 16
Steps:
- For the pork and marinade: In a bowl, mix together the paprika, brown sugar, salt, pepper, mustard and cayenne.
- Put the pork in a resealable plastic bag, add half of the dry marinade, seal the bag and rub the marinade into the meat. Refrigerate overnight up to 24 hours.
- Preheat the oven to 270 degrees F.
- Remove the pork from the fridge and rub with the remaining marinade. Wrap in aluminum foil and put on a baking sheet. Bake until tender, 7 to 8 hours. Pull the pork out of the oven and shred it with two forks
- For the vinegar sauce: In a mixing bowl, whisk together the ketchup, vinegar, maple syrup, pineapple, cayenne, mustard and salt.
- To make the sandwiches: Put a portion of pulled pork in a bowl; add a few tablespoons of vinegar sauce and mix. Pile on the toasted brioche buns and serve with a side of plantain chips.
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