I'm working on my new cookbook on entertaining and thought these pulled pork sandwiches might be great for a Sunday Football Party. I made what I call a "happy mistake" and bought the wrong type of pork. After cooking it for 2 hours, it was shredding into yummy deliciousness drowning in a white wine and rosemary sauce. So today I experimented with various versions of coleslaw and made pulled pork sandwiches.
I had a group of male tennis players do a taste test for me! The winner was a buttermilk based coleslaw with parsley. The other versions were a lemon, honey vinaigrette, an apple caraway seeded warm version, and finally a red cabbage with a yogurt base which actually tasted pretty good and looked beautiful.
PULLED PORK SANDWICHES
I learned this recipe while on a cooking vacation in Florence. We had the amazing
opportunity to be in a fantastic kitchen in a villa in the hills of Tuscany observing
a fantastic Italian woman. When you make this dish, the kitchen smells gorgeous—
the combination of rosemary, balsamic vinegar, and white wine…mmm. I made
a mistake and bought the wrong cut of pork, but realized it was a “happy mistake”
and decided to make pulled pork sandwiches with it.
This recipe calls for a lot of fresh thyme. Thyme can be a bitch to work with—you
have to slide all those little leaves off the branch. I remember a sweet 7th grade
boy in my inner city volunteer cooking class who hated working with thyme. He
used to get a girl in the class to do it for him. I loved how he cleverly delegated the
job he disliked doing. I’ll bet he’s a big wig executive now—at least I hope so.
4-5 pounds boneless
or Boston Butt
2 teaspoons Kosher salt
2 tablespoons freshly
(approximately 30 turns
of the pepper mill)
6 tablespoons fresh thyme,
6 tablespoons fresh rosemary,
4 garlic cloves, chopped
6 tablespoons olive oil
⅔ cup balsamic vinegar
2 cups white wine
11/2 ounces veal
Classic French Demi-Glace
(available on Amazon.com
or use 3 tablespoons
1 Combine salt, pepper, thyme, rosemary, and garlic in a
large bowl. Place pork shoulder in bowl and rub with herb
mixture to cover. Remove pork from bowl and wrap in plastic
and refrigerate overnight, or for at least 6 hours.
2 Preheat oven to 325 degrees. Gently heat olive oil in a
large pot. Add pork and brown, approximately 2 minutes
on each side. Add vinegar and white wine. Cover pot and
place in oven. Cook for 3 to 4 hours, turning once every hour.
(Careful not to burn your fingers like I did! Such a dumbass…)
3 When cooked, remove meat, place on a cutting board,
and cover with foil. Set aside.
4 To the pan of juices, add demi-glace or tomato paste to
thicken. Turn up heat slightly to evaporate some of the
alcohol, while scraping bits from bottom of pot. Cook for
approximately 5 minutes. Turn off heat.
5 Remove netting (which is how the pork shoulder comes
from the butcher) and use two forks to shred meat,
removing the fatty parts. Return shredded pork to pot of
juices to let it soak up all that yumminess!
6 Can be made one day in advance. To serve, remove
from refrigerator one hour before reheating. Skim off
fat. Reheat in 325 degree oven, covered, for approximately
30 to 45 minutes.