Pulled Pork Sandwiches with Holiday Spices
Since it’s always easier to eat with your hands, these tiny sandwiches will be welcome at any casual potluck. The pulled pork filling with holiday spices can be made in advance and won’t take over the oven (thanks to the slow cooker). At a potluck, create a self-serve station where everyone can load up their […]
Ingredients
- 4 1/2 lb (2 kg) boneless pork shoulder, rind removed, cubed
- 2 tbsp butter
- 2 onions, thinly sliced
- 4 garlic cloves, chopped
- 1/2 cup (125 ml) dry white wine
- 1 cup (250 ml) beef broth
- 2 tbsp light toasted flour
- 2 tbsp (30 ml) ketchup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4 cups (340 g) red cabbage, thinly sliced on a mandoline
- 1/3 cup (50 g) dried cranberries, chopped
- 1/2 cup (25 g) flat-leaf parsley, finely chopped
- 8 to 12 radishes, chopped
- 1 shallot, thinly sliced
- 1/4 cup (60 ml) red wine vinegar
- 1 tbsp (15 ml) maple syrup
- 24 small brioche hamburger rolls, halved horizontally
Instructions
- In a large skillet over high heat, brown half of the meat in half of the butter (1 tbsp) at a time. Season with salt and pepper. Place in a slow cooker.
- In the same skillet, cook the onions and garlic in the pork cooking fat until lightly browned. Deglaze with the wine and let reduce by half. Add the broth, toasted flour, ketchup and spices. Season with salt and pepper. Bring to a boil. Transfer to the slow cooker.
- Cover and cook on High for 6 hours. The pork mixture can be maintained on Warm for up to 4 hours.
- Using a ladle, remove any excess fat from the pork cooking juices. Using a wooden spoon, shred the pork. Adjust the seasoning. The pulled pork can be maintained on Warm for serving.
Since it’s always easier to eat with your hands, these tiny sandwiches will be welcome at any casual potluck. The pulled pork filling with holiday spices can be made in advance and won’t take over the oven (thanks to the slow cooker). At a potluck, create a self-serve station where everyone can load up their brioche buns with the meat and cranberry-radish coleslaw, for a burst of colour and crunch with each bite.