PULLED-PORK SANDWICHES ON BRIOCHE BUN
Dry, moderate heat cooks a pork roast to tender perfect; barbecue sauce adds moisture and sweetness to the meat in this pulled-pork sandwiches on brioche bun.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Stir together paprika, garlic, sugar, ground mustard, and salt in a small bowl. Rub spice mixture all over pork. Cover pork with plastic wrap. Refrigerate at least 3 hours (up to overnight).
- Preheat oven to 300 degrees. Transfer pork to a roasting pan. Roast until an instant-read thermometer inserted into thickest part of the meat registers 170 degrees and pork pulls away easily with a fork, about 6 hours. Transfer pork to a cutting board; let rest 10 minutes.
- Set roasting pan over two burners of the stove. Add 1/2 cup water; bring to a boil. Cook, stirring with a wooden spoon to loosen browned bits, until reduced by half, about 3 minutes; reserve for barbecue sauce.
- Using two forks, shred warm pork into a large bowl. Add half the barbecue sauce, and stir to coat. Spoon pork onto bottom halves of rolls; top with more sauce, and sandwich with tops of rolls.
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