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Slow-Cooked Pulled Pork

September 24, 2010

Last night we broke from our normal routine and went out for dinner; very exciting! Even better when my son behaves himself!  We tried out a new restaurant that looks out over the water since it was such a beautiful night.  The moon was rising up over the bay and it was gorgeous.

I ordered a Cuban sandwich which, when it arrived, my husband informed me was not really a Cuban and actually just  a glorified pulled pork sandwich instead.  Something about the bread being all wrong, lack of pickles and the fact that it was actually pork?  Whatever the case it may be, it was delicious!  Since I don’t have a real Cuban sandwich recipe to share, I thought I’d share one for slow-cooked pulled pork instead.  Enjoy!

Slow-Cooked Pulled Pork
Yields: 6 Servings

1/2 medium Onion (chopped)
1/4 cup Ketchup
1/6 cup Cider vinegar
1/8 cup Brown sugar
1/8 cup Tomato paste
1 tablespoon Sweet paprika
1 tablespoon Worcestershire sauce
1 tablespoon Yellow mustard
3/4 teaspoon Salt
5/8 teaspoon Freshly ground pepper
2 pounds Boneless pork shoulder blade roast (fresh pork butt, cut into 4 pieces)
6 Soft sandwich buns or ciabatta rolls (warmed)
1. In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
2. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
3. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
5. Spoon pork mixture onto bottom of sandwich buns; replace tops of buns.

*Notes from experience: I would recommend topping this tasty sandwich with cole slaw for some added crunch.

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