- Written by Cynthia Presser
Pulled pork sandwiches have to be one of the most flavorful go-to meals of any casual party. Moist and delicious they are always a crowd pleaser. This version has an unexpected ingredient that leaves people wondering: red pepper jelly! Yet time consuming, this recipe is very easy… Plan well your time and you can make this a day or two ahead of serving. My favorite kind of bread for pulled pork is Hawaiian roll, which totally relates to the kid inside of me, but any kind of fresh bun will be great. Serve with tortillas and top with salsa and you will get pulled pork tacos. There is no way to go wrong with this one!
Serves 10 to 12
Dry Rub Ingredients:
- 3 tablespoons sea salt, medium ground
- 3 tablespoons mustard seeds
- 2 tablespoons dark brown sugar
- Zest of 2 lemons
- 4 garlic cloves, minced
- 2 teaspoons red pepper flakes
- 7.5 pounds pork roast, like shoulder or butt
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 ribs celery, sliced
- 1 fennel bulb, tough middle discarded remaining bulb finely chopped
- 4 garlic cloves, minced
- Sea salt and freshly ground black pepper
- 3 cups dry white wine
- 4 tablespoons Dijon mustard
- 4 cups low-sodium chicken stock
- 1 bundle thyme
- 1 bundle rosemary
- 3 bay dried bay leaves
- 1 jar red pepper jelly (approximately 10 ounces)
- ½ cup good quality barbeque sauce
Dry Rub Directions:
In a small bowl, combine salt, mustard seeds, dark brown sugar, lemon zest, garlic and red pepper flakes.
Place pork in a working surface and massage dry rub all over roast. Place pork roast in a large sealable plastic bag and remove as much air as possible. Place in the refrigerator overnight or up to 48 hours.
Pork Roast Directions:
Preheat oven to 325 degrees F.
Coat the bottom of an oven-proof Dutch oven with the olive oil. Place pan over medium-high heat and add onion, celery, fennel and garlic. Season with salt and pepper. Cook, stirring occasionally, until vegetables are nearly soft, 8 to 10 minutes. Add wine and cook 3 minutes, stirring occasionally. Stir in Dijon mustard, chicken stock, thyme, rosemary and oregano. Allow to come to low simmer.
Remove pork roast from plastic bag and place in Dutch oven. Cover and transfer to oven. Braise pork 5 to 6 hours, rotating the pan a couple of times during the process. Pork is done when it is falling apart.
Remove from oven and shred the meat with a fork. Try to shred into very small pieces, it will be more flavorful. Discard thyme, rosemary and bay leaves and return shredded meat to pan, stirring to combine with juices. Fold in red pepper jelly and barbeque sauce. Serve immediately with assorted buns.