pulled pork sandwiches

Last weekend, while me and Lola were off in Arizona visiting our cousin and getting sunburnt (before the trip we asked our cousin how hot it was there. "Well, it was 110 degrees today", she said, "but don't worry, it'll cool off and only be 106 by the time you get here." As native San Franciscans we are not prepared for anything over 80), our parents went to the Fillmore street jazz festival and had some pulled pork sandwiches that my mom raved about. Hearing her description of them, me and Lola knew we had to make some of our own. Our mom's verdict: "They're not as good as the ones from the street fair, but only because the buns aren't very good." I guess next time we will have to make our own buns too.

We served them with sweet potatoe fries and coleslaw, the recipe for which we will share with you next post.

Pulled pork adapted from "Cooking Light"

serves 4-6
PORK

*1 tablespoon dark brown sugar

*1/2 tablespoon smoked paprika

*1/2 tablespoon chili powder

*1/2 teaspoon salt

*1 teaspoon ground cumin

*1/2 teaspoon freshly ground black pepper

*1/4 teaspoon dry mustard

*1/4 teaspoon ground chipotle

*about 3 lbs boneless pork shoulder or sirloin, trimmed

SAUCE

*3/8 cup apple cider vinegar

*1/4 cup ketchup

*1 1/2 tablespoons dark brown sugar

*1 teaspoon smoked paprika

* 1/2 teaspoon chili powder

.

Cut the pork up into chunks. Combine first 8 ingredients in a small bowl. Rub evenly over pork
and let stand at room temperature for about 30 minutes.

Put pork into a crockpot with 1/2 cup chicken broth or water and cook at low temperature for 8 hours.

To prepare sauce, combine remaining ingredients in a small saucepan. Bring to a boil over medium high heat, stirring occasinally with a whisk. Boil five minutes or until thick.

Add the sauce to the pork and cook in the crockpot for another hour. Pull the pork apart with a fork and serve on hamburger buns with coleslaw. If you like, you can also make some extra sauce to serve with the sandwiches.
-Rita