This recipe is just one of a zillion reasons why David Chang is THE MAN. This guy really can do no wrong. I was a little nervous because his recipes in the Momofuku cookbook are pretty intense, but this recipe could not have been easier. Most of the pulled pork recipes I was looking at had you cook the shoulder slow and low for 8-10 hours. I was pleasantly surprised to find that Chang's recipe has you simmer the shoulder covered on the stove top for only 4 hours and the results are truly incredible. The pork just melts apart after 4 hours and the vinegary sauce is ridiculous.
I served the pork on my favorite "king" size Hawaiian roles and topped them with coleslaw. I also served some tasty baked beans on the side. The whole combination made for a pretty nice bbq trifecta. Happy porky Sunday!
BBQ Pulled Pork Sandwiches
Recipe from http://www.foodandwine.com/
Kosher salt and freshly ground pepper
1/2 cup tomato paste
1 1/2 teaspoons hot paprika (I used regular paprika and a few dashes of cayenne pepper)
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 (I used king size Hawaiian rolls)
Coleslaw, for serving
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.