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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Homemade Pulled Pork Sammich Recipe AKA The Hot Mess

If you’re having a casual, little dinner party for about six people and want to go all out, let me introduce you to The Hot Mess… in the best possible way, that is. Have plenty of wet towels ready. And snobby beer. And bibs.
Other recipes you will need if you choose to build this fabulous sammich from scratch… or, you know, you can ignore the challenge and buy some of it at the store. 
Slow-Cooked Pulled Pork in Barbecue Sauce Recipe
  • 6 tablespoons olive oil
  • 1 large yellow onion, diced
  • One 14.5 oz. can petite diced tomatoes
  • One 12 oz. tomato paste
  • 1 1/2 cups apple juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 1 cup dark brown sugar, packed
  • 2 teaspoons. kosher salt
  • 2 teaspoons fresh ground pepper
  • 1 tablespoon smoked paprika (not regular paprika)
  • 1 tablespoon chili powder
  • 1/3 cup BBQ rub (I used Grill Mates Sweet & Smoky Rub)
  • 2  tablespoons yellow mustard

Sizzle olive oil in a pot.

Place diced onion into very small pieces and add to the oil. Cook until onions appear translucent.

Add tomato puree, tomato paste, water, vinegar & molasses.

While sauce is simmering, continue to  stir and add dark brown sugar, kosher salt, pepper, smoked paprika (not regular paprika), & chili powder.

Finally, add BBQ rub (I used Grill Mates Sweet & Smoky Rub), cranberry juice and yellow mustard.

Place sauce in blender and cover with lid. Blend until all tomatoes & onions blend into the sauce. Set aside.

Preheat to 325F
On stove top over medium-high heat, drizzle olive oil in a clean large oven-safe pan. Brown pork shoulder on all sides.
Pour barbecue sauce over pork shoulder and place in oven with a lid on pan. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes. Shred pork.

To build your sammich, cut open hamburger buns and butter the insides of each. Lay with butter sides up on a baking sheet. Watch closely while broiling until golden brown.

Remove toasted buns from oven. Top with pulled pork, coleslaw, and crispy fried onion strips.

She’s slow. She’s chaotic. She’s a lot of work. And she is sooooo worth it.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016
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