Active: 45 Min
Total Time: 5 Hrs 15 Min
Servings: 8
Ingredients:
One 5-pound boneless pork shoulder, cut in half
Kosher salt and freshly ground pepper
1/2 cup tomato paste
1 1/2 teaspoons hot paprika
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup packed dark brown sugar
1 cup cider vinegar
1/4 cup molasses
1 cup ketchup
1 tablespoon ground coffee (not instant)
1 cup water
8 brioche buns, split
Coleslaw, for serving
Procedure:
Season the pork with salt and pepper. Heat a large cast-iron casserole. Add the pork, fat side down, and cook over moderately high heat until browned all over, about 12 minutes total. Transfer to a plate. Add the tomato paste to the casserole and cook over moderately low heat, stirring, until deep red, 2 minutes. Add the paprika, cloves, allspice and brown sugar and cook until the sugar dissolves, about 30 seconds. Add the vinegar and bring to a boil, scraping up any browned bits. Add the molasses, ketchup, ground coffee and water and bring to a simmer.
Return the pork to the casserole. Cover and cook over low heat, turning the pork in the sauce occasionally, until very tender, about 4 hours. Transfer the pork to a large bowl; let rest for 30 minutes.
Meanwhile, skim the fat from the sauce. Boil the sauce over moderately high heat until thickened slightly, about 5 minutes. Using 2 forks, shred the pork; discard any large pieces of fat. Stir the shredded pork into the barbecue sauce. Mound the pork on the buns, top with coleslaw and serve.
Recipe Type: AuthenticTotal Time: 5 Hrs 15 Min
Servings: 8
Ingredients:
One 5-pound boneless pork shoulder, cut in half
Kosher salt and freshly ground pepper
1/2 cup tomato paste
1 1/2 teaspoons hot paprika
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup packed dark brown sugar
1 cup cider vinegar
1/4 cup molasses
1 cup ketchup
1 tablespoon ground coffee (not instant)
1 cup water
8 brioche buns, split
Coleslaw, for serving
Procedure:
Season the pork with salt and pepper. Heat a large cast-iron casserole. Add the pork, fat side down, and cook over moderately high heat until browned all over, about 12 minutes total. Transfer to a plate. Add the tomato paste to the casserole and cook over moderately low heat, stirring, until deep red, 2 minutes. Add the paprika, cloves, allspice and brown sugar and cook until the sugar dissolves, about 30 seconds. Add the vinegar and bring to a boil, scraping up any browned bits. Add the molasses, ketchup, ground coffee and water and bring to a simmer.
Return the pork to the casserole. Cover and cook over low heat, turning the pork in the sauce occasionally, until very tender, about 4 hours. Transfer the pork to a large bowl; let rest for 30 minutes.
Meanwhile, skim the fat from the sauce. Boil the sauce over moderately high heat until thickened slightly, about 5 minutes. Using 2 forks, shred the pork; discard any large pieces of fat. Stir the shredded pork into the barbecue sauce. Mound the pork on the buns, top with coleslaw and serve.
Recipe Author: Chef David Chang
Restaurant: Momofuku Noodle Bar, New York City
Source: http://www.foodandwine.com/recipes/bbq-pulled-pork-sandwiches-cocktails-2010