Your New Favorite Summer Sandwich: Crispy Oven Pulled Pork

I cook Smitten Kitchen recipes year-round, but there’s something about her summer dishes that calls my name! I mean, who doesn’t want a Crispy Oven Pulled Pork sandwich?!

Deb starts with a boneless pork shoulder and generously rubbed with smoked paprika, salt, brown sugar, and cayenne – a salty-sweet-spicy combo – then dry-brines it overnight. The next day, it cooks low and slow for five hours. Yes, you read that right, but it’s mostly hands-off. 

Every hour, the pork gets basted with a tangy “mop” of brown sugar, cider vinegar, and ketchup thinned with water. Once fall-apart tender, it’s shredded, piled high on soft buns, and topped with a cool, crunchy cabbage slaw.

The pillowy bun, rich smoky-sweet-tangy pork, and refreshing cabbage salad make for pure sandwich perfection.

Book: Keepers, page 199
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: ketchup
Pricey Ingredients: —
Hard-to-find: —

Recipe on SmittenKitchen.com