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Gallery Pulled-Pork Sandwiches on Brioche Bun Credit: ANN STRATTON Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 tablespoons sweet paprika 2 tablespoons minced garlic 1 tablespoon packed dark-brown sugar 1 tablespoon ground mustard 3 tablespoons coarse sea salt 1 pork roast (shoulder or rump; about 5 pounds) Barbecue Sauce for Pulled-Pork Sandwiches 6 brioche rolls or hamburger buns, split

Gallery Pulled-Pork Sandwiches on Brioche Bun Credit: ANN STRATTON

Recipe Summary Servings: 6

Pulled-Pork Sandwiches on Brioche Bun      Credit: ANN STRATTON

Pulled-Pork Sandwiches on Brioche Bun

Credit: ANN STRATTON

Pulled-Pork Sandwiches on Brioche Bun

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 3 tablespoons sweet paprika 2 tablespoons minced garlic 1 tablespoon packed dark-brown sugar 1 tablespoon ground mustard 3 tablespoons coarse sea salt 1 pork roast (shoulder or rump; about 5 pounds) Barbecue Sauce for Pulled-Pork Sandwiches 6 brioche rolls or hamburger buns, split

Directions

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.

Reviews (7)

 Add Rating & Review     14 Ratings   5 star values:        3    4 star values:        3    3 star values:        3    2 star values:        4    1 star values:        0

Reviews (7)

Add Rating & Review     14 Ratings   5 star values:        3    4 star values:        3    3 star values:        3    2 star values:        4    1 star values:        0

Add Rating & Review

14 Ratings 5 star values: 3 4 star values: 3 3 star values: 3 2 star values: 4 1 star values: 0

14 Ratings 5 star values: 3 4 star values: 3 3 star values: 3 2 star values: 4 1 star values: 0

14 Ratings 5 star values: 3 4 star values: 3 3 star values: 3 2 star values: 4 1 star values: 0

  • 5 star values: 3 4 star values: 3 3 star values: 3 2 star values: 4 1 star values: 0

    Martha Stewart Member     Rating: Unrated       03/05/2010   This recipe is very good but we all found it much too salty. My recommendation is to cut back on the amount of salt. Next time I will try 1 teaspoon in place of the 3 tablespoons.  

Martha Stewart Member     Rating: Unrated       01/27/2009   I'm trying this recipe out tonight. Hope my man likes it.  

Martha Stewart Member     Rating: Unrated       10/20/2008   You might want to skip the barbecue sauce on this. I made this last year and everyone raved but most liked it better withought the sauce. Stephanie Lish  

Martha Stewart Member     Rating: Unrated       04/16/2008   I wonder how many minutes a pound that you cook this for,anyone know??? I'm gonna do it for about 20 mins. per pound and see what happens...We'll eat some time tonight!! Karen  

Martha Stewart Member     Rating: Unrated       04/10/2008   Here's the rest of the directions: Combine all except juices in med. saucepan over med. heat. Simmer, stirring occasionally, until sugar dissolves  

Martha Stewart Member     Rating: Unrated       04/10/2008   From the magazine article: 56 oz. tomato puree, 1 c spicy brown mustard, 1/3 c plus 1 tbsp packed dark brown sugar, 1/4 c cider vinegar, 2 garlic cloves, crushed, coarse salt, 1/2 tsp cayenne pepper, pan juices from pork, freshly ground black pepper. Combine all except juices in med. saucepan over med. heat. Simmer, stirring occasionally, until sugar dissolves  

Martha Stewart Member     Rating: Unrated       02/17/2008   Anyone have the barbeque sauce recipe mentioned?

    Martha Stewart Member

    Rating: Unrated 03/05/2010

This recipe is very good but we all found it much too salty. My recommendation is to cut back on the amount of salt. Next time I will try 1 teaspoon in place of the 3 tablespoons.

Rating: Unrated

Rating: Unrated 01/27/2009

I’m trying this recipe out tonight. Hope my man likes it.

Rating: Unrated 10/20/2008

You might want to skip the barbecue sauce on this. I made this last year and everyone raved but most liked it better withought the sauce. Stephanie Lish

Rating: Unrated 04/16/2008

I wonder how many minutes a pound that you cook this for,anyone know??? I’m gonna do it for about 20 mins. per pound and see what happens…We’ll eat some time tonight!! Karen

Rating: Unrated 04/10/2008

Here’s the rest of the directions: Combine all except juices in med. saucepan over med. heat. Simmer, stirring occasionally, until sugar dissolves

From the magazine article: 56 oz. tomato puree, 1 c spicy brown mustard, 1/3 c plus 1 tbsp packed dark brown sugar, 1/4 c cider vinegar, 2 garlic cloves, crushed, coarse salt, 1/2 tsp cayenne pepper, pan juices from pork, freshly ground black pepper. Combine all except juices in med. saucepan over med. heat. Simmer, stirring occasionally, until sugar dissolves

Rating: Unrated 02/17/2008

Anyone have the barbeque sauce recipe mentioned?

All Reviews for Pulled-Pork Sandwiches on Brioche Bun

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pulled-Pork Sandwiches on Brioche Bun

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest