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Mega Pulled Pork Sandwich

Mega Pulled Pork Sandwich
Prep Time
30 min
Cook Time
2h 30 min
Yields
8 servings

What’s better than a pulled pork sandwich? A giant family-sized pulled pork sandwich! Sweet, sesame-scented tender pork, bathed in a tangy rhubarb sauce and topped with crunchy Asian slaw is stuffed in a giant round loaf and cut into wedges for a fun twist on the classic.

Click here to watch how to make this recipe.

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ingredients

1
orange
½
cup soy sauce
4
Tbsp seasoned rice vinegar
2
Tbsp sesame oil
3
cloves garlic, grated or pressed
½
Tbsp minced fresh ginger
⅛ tsp pepper
1
bone-in pork shoulder (1.6 kg)
3
cups chopped fresh or frozen rhubarb
¾
cup granulated sugar
½
cup water
1
cup each shredded green and red cabbage
3
green onions, sliced
1
Tbsp each salt and hot pepper sauce
1
round country white or sourdough bread loaf (600 g)
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directions

Step 1

Grate zest (approximately 2 tbsp) and squeeze juice from orange; add to large saucepan; add soy sauce, 2 tbsp of the rice vinegar, 1 tbsp of the sesame oil, garlic, ginger and pepper. Bring to boil.

Step 2

Add pork to pan; cover with tight-fitting lid. Bake in 350°F (180°C) oven, basting and turning roast occasionally, until meat is falling apart, about 2½ hours. Remove pork from pan, reserving juice. Skim fat from juice and discard. With two forks, shred pork, discarding any visible fat. Toss shredded pork with 3 tbsp of the reserved juice, discarding remaining.

Step 3

Meanwhile, combine rhubarb, sugar and water in small saucepan. Bring to boil, stirring often. Reduce heat and simmer gently until rhubarb is pulpy and broken down, about 1 hour. Let cool. With immersion blender, puree until smooth; cover and set aside.

Step 4

Meanwhile, combine green and red cabbage, green onions, remaining vinegar, remaining sesame oil, salt and hot pepper sauce. Let stand until slightly softened, about 10 minutes.

Step 5

Cut bread in half, horizontally; pull out some of the inside of cut sides of top and bottom halves to hollow out slightly, leaving ½-inch (1 cm) border. Fill bottom of bun with pork mixture. Drizzle with rhubarb sauce, then slaw. Top with top half of bun. Cut into wedges to serve.

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