June 2021
Pulled pork sandwiches are an easy and inexpensive way to feed the entire family, and leftovers are easy to reheat in a skillet or the microwave.
Ingredients
- 1 (5- to 6-pound) pork shoulder (preferably bone-in), trimmed of excess fat
- Salt and pepper
- 1/4 cup apple cider vinegar
- 1/4 cup packed brown sugar
- 1/4 cup tomato paste
- 10 Cherry Belle radishes
- 1 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons salt
- Potato rolls
- Mayonnaise
- Mustard
Tools
- Slow cooker
- Measuring cups
- Measuring spoons
- Small mixing bowl
- Cutting board
- Mandoline (or sharp knife)
- Heatproof container (at least one pint)
- Two forks
Instructions
1. Make the pork.
Place the pork shoulder in a slow cooker. Season it on all sides with plenty of salt and pepper. Stir together the vinegar, brown sugar, and tomato paste in a small bowl. Spread the mixture over the pork. Cover and cook on the high setting for 7 hours. When the pork is finished, unplug the slow cooker and let it cool slightly. Then use two forks to shred the pork until the pieces are thin and stringy. Add more salt if needed.
2. Pickle the radishes.
While the pork cooks, make pickled radishes. Cut off any stems left on the radishes. Then use a mandoline or a sharp knife to slice them very thin. Ideally, each slice should be thin enough that it’s translucent, but it’s fine if yours are a bit thicker. Put the sliced radishes in a heatproof container, such as a glass Pyrex bowl, big enough to hold them without overflow. In a small pot, bring the vinegar, brown sugar, and salt to a boil. Cool for 5 minutes; then pour the liquid over the radishes. Cover loosely with a towel or plastic wrap. Refrigerate for at least 1 hour.
3. Assemble the sandwiches.
Toast the potato buns if you like. Spread each one with equal parts mayonnaise and yellow mustard, pile on some pulled pork, and top with a few pickled radishes.
