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Heaven’s in the Hog Pulled Pork Sandwich!
Serves 4-6

A succulent snap that's as easy to make as it is delicious, nothing gets our mouth watering quite like a pulled pork sandwich. Ooey gooey delectable, this combination of pork shoulder and Bitchin' BBQ sauce will have all who taste it begging for seconds, thirds and sevenths....

For the braise:
2 pounds pork shoulder, cut into large pieces
1 onion, peeled & sliced
1 fennel bulb, sliced
8 garlic cloves, peeled and sliced
2 stems rosemary, chopped
1-quart chicken or beef stock
1 ½ cups white wine
3 TBS unsalted butter Salt & pepper to taste

Stuart & Co. Bitchin BBQ Sauce
The Real Dill Jalapeno Honey Pickles, sliced thin 4-6 soft hamburger buns

The day before:
Liberally salt the pork shoulder and set aside. Mix all of the sliced vegetables together along with the rosemary to create the marinade for the pork. Using a large bowl, place half of the marinade in the bottom of the bowl. Lay the shoulder pieces on top and then pack the remaining marinade over the meat. Refrigerate for 24 hours uncovered.

The next day:
Preheat oven to 350 degrees.
Add butter to a heavy bottomed stockpot or large saucepan placed on medium heat. Allow the butter to melt. Remove the marinade from the shoulder and set aside. Add the pork to the pot. Brown the meat on all sides.

Once the meat has been browned, remove from the pan and add the marinade vegetables. On medium to high heat, caramelize the vegetables. Deglaze the pan with the white wine and reduce it by half. Add the stock and bring to a simmer. Put the shoulder back into the pan and cover.

Cook for 2 ½ hours or until fork tender. Pull the pork pieces out of the braise and place in a non-reactive bowl. Shred the meat with a fork. Start with ½ cup of the barbecue sauce and mix it into the pork. You want to just coat the meat with the sauce.

Spread some butter on each half of the hamburger buns and lightly toast. Spoon a hefty portion of pulled pork onto one half of each bun. Top with pickles and the other half of the bun and dig in!


PHOTOGRAPHY BY Trevor Vesneski and Christina Villaflor



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