Barbecued Pork Sandwiches
When our office held a bridal shower, we presented the future bride with a collection of our favorite recipes. I included this one. I like serving this savory pork as an alternative to a typical ground beef barbecue.
When our office held a bridal shower, we presented the future bride with a collection of our favorite recipes. I included this one. I like serving this savory pork as an alternative to a typical ground beef barbecue.
- Carbohydrate 42.6076226595458 g
- Cholesterol 120.096053267164 mg
- Fat 18.125022731275 g
- Fiber 1.35458472719723 g
- Protein 48.7515086271836 g
- Saturated Fat 5.97183410471791 g
- Serving Size 1 1 (246g)
- Sodium 689.184507536315 mg
- Sugar 41.2530379323486 g
- Trans Fat 1.97296414457614 g
- Calories 538 calories
Step-by-step
- Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145.
- Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.
Understanding the Roots of Regional Barbecue
Treating pork loin roasts with a vinegar-heavy sauce traces its lineage directly to traditional Eastern North Carolina barbecue preparation methods. Combining white vinegar, ketchup, and steak sauce creates an acidic environment that cuts through the natural richness of pork. Substituting boneless pork loin roasts for traditional pork shoulder changes the fat profile significantly, yielding leaner protein requiring careful moisture management. Simmering the shredded meat in the seasoned liquid for 1-1/2 hours reconstitutes the protein fibers.
Mastering Meat Temperature and Texture
Monitoring internal temperature requires inserting an instant-read probe into the thickest portion of the pork loin without touching bone or the Dutch oven base. Removing the meat when an instant-read thermometer hits 145 degrees Fahrenheit prevents moisture loss. Resting the roasted pork for 10 minutes allows internal juices to redistribute evenly before shredding with two forks. Skimming excess rendered fat from the Dutch oven cooking liquid before adding the final cup back into the braise maintains structural balance in the sauce.
