Our tomato crop was less than spectacular this year. One plant was lost to blossom end rot, another to deer. We have yet to harvest a tomato. But the peppers are another story. The plants are thriving: paprika, hot reds and sweet green bells. We've been giving them away and using them and drying them in the attic. I subbed our fresh paprika peppers for the dried in this recipe, and also subbed one of our hot red peppers for the pickled jalapeno. I had half a jar of chipotle chile peppers in adobo sauce left, and I subbed that for the chipotle chile powder. This is
a good recipe, one that I'll use again.
We thoroughly enjoyed the pulled pork sandwiches; I froze the leftovers in small containers so we can have them again without all the fuss.
My thanks to elise.com (Simply Recipes) for this great recipe!
Pulled Pork Sandwich
Rating 8 out of 10
1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeno pepper, seeded and chopped
2 tsp. Chipotle chile powder
1 Tbsp. tomato paste
2 Tbsp. Dijon mustard
3/4 cup distilled white vinegar
1 tsp. paprika
1/3 cup ketchup
2 tsp. Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
3 lbs. of pork butt shoulder roast, trimmed of excess fat
Puree all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
Put sauce, bay leaft and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, coverd, turning frequently, for 2 hours or until the meat pulls apart easily with a fork. Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.