Saucey Pulled Pork Sandwich

Saucey Pulled Pork Sandwich

Saucey braised pork on rolls topped with cheese definitely warm up the coldest winter day. Pulled pork does require some time in the kitchen, but the oven does the bulk of the work by braising the pork to melt-in-your-mouth tenderness. The coffee is a surprising ingredient that adds a deep flavour to the mahogany sauce (and non-coffee drinkers might not even guess what’s in there). For entertaining, it’s easiest to make it ahead a day or two, then just reheat to serve.

Ingredients:

1½  cups (375 mL) strong brewed coffee
1/2 cup (125 mL) fancy molasses
1/2 cup (125 mL) ketchup
1/2 cup (125 mL) cider vinegar
2 tsp (10 mL) dry mustard or Dijon mustard
1 tsp (5 mL) ground ginger
1/4 tsp (1 mL) cayenne pepper
Salt
Boneless pork shoulder blade roast, 3 to 4 lbs (1.36 to 1.81 kg), tied
Rolls or buns, split
4 oz (115 g) smoked or sharp cheese, thinly sliced

Directions:

Combine coffee, molasses, ketchup, vinegar, mustard, ginger, cayenne and 1/2 tsp (2 mL) salt in a saucepan. Bring to a boil over medium-high heat; reduce heat and boil gently, stirring occasionally, for about 20 minutes or until reduced by about half. Let cool slightly.

Preheat oven to 325°F (160°C).

Place pork roast in a deep baking dish or roasting pan. Pour sauce over roast. Cover with lid or foil, ensuring foil doesn’t touch pork; seal foil around edge of dish. Roast in preheated oven for about 3 hours, turning halfway and spooning sauce overtop, or until pork is fork-tender. Transfer pork to a bowl, reserving sauce in dish. Let pork cool slightly.

Meanwhile, skim fat from sauce and discard. Transfer sauce to a deep pot. Bring to a boil over medium-high heat. Boil for about 5 minutes or until slightly thickened.

Remove strings from pork and, using 2 forks or your hands, shred pork into small pieces, discarding excess fat. (To make ahead, cover and refrigerate shredded pork and sauce separately for up to 2 days.)

To serve, return pork to sauce and simmer over medium heat, stirring often, until heated through. Season to taste with salt. Toast or warm rolls. Spoon pork and sauce into rolls and top with cheese.

Serves 8 to 12