Pulled Pork Sandwiches

This weekend, it started to feel like Fall in Montreal. The weather got frisky and it was time for boots, scarfs and autumn jackets to come out. I aboslutely love Fall, it's one of the best times to get in the kitchen and take the time to try out some new recipes. In times like these, a comforting meal always comes to my mind. It's hard to go wrong with some tender, juicy, fork-tender pulled pork.

After having had some great pulled pork at various restaurants in North America, it was time to develop my own recipe to make it at home. This is really not the kind of food I grew up on in France but has been a wonderful food discovery. This is the kind of slow-cooked recipe that is perfect for a lazy Sunday. The prep time is pretty fast, and then the hardest part begins... waiting for the meat to be ready!


Pulled Pork Sandwiches
Serves 4

600 grams of pork Shoulder, or pork butt
1 tablespoon of paprika
A pinch of ground cinnamon
1 teaspoon of onion powder
1 teaspoon of kosher salt
1/4 teaspoon of freshly ground pepper
1/2 cup of low sodium chicken stock
2 bay leaves
Small ciabatta breads
1/2cup of your favorite barbecue sauce

In a small bowl, add the paprika, onion powder, cinnamon, salt and pepper. Using your hands, rub the mixture on all sides of the pork. Set to marinate in the fridge for an hour.

Preheat your oven to 220 F. Place the pork in a stockpot. Pour the chicken stock around the pork and add the bay leaves. Cover and cook for 4-5 hours, until the pork is fork tender. Flake the pork using a fork or your fingers. Place in a bowl and fold in the barbecue sauce. Toast the sandwich bread and fill with a hearty mound of pulled pork and serve with coleslaw. Enjoy!