3 tablespoons brown sugar (we used light brown sugar)
4 cups thinly sliced, cooked chicken (we used pulled breast meat from 2 rotisserie chickens)
9 sesame seed buns
Preheat your oven to 325 degrees. Take a medium-sized bowl out and mix all the sauce ingredients together in it. Take a 2-quart casserole dish out and place the chicken in it. Pour the sauce over the chicken, tossing to coat. Place in the oven to cook for 1 ½ to 2 hours, stirring occasionally. Serve on the buns.
This is such an easy dish to make ! The sauce is sweet and tangy and the onions still have a little crunch to them which is a nice contrast to the tender chicken.
1 tsp. ground pepper (we used freshly ground black pepper)
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces (we used a boneless pork shoulder picnic roast)
1 ½ cups cider vinegar
½ cup water
4 garlic cloves, minced
8 soft sandwich rolls, split (we used Cobblestone White Sub)
Store-bought barbecue sauce for serving (optional)
Preheat your oven to 350 degrees with racks in the lower and upper portions (we put our racks on the highest and lowest positions). In a small mixing bowl, mix the sugar, cayenne, salt and pepper together until thoroughly combined.
Take a 5-quart Dutch oven or large heavy-bottomed pot out (we went with the Dutch oven) and place the pork in it. Rub the spice mixture all over the pork.
In a bowl with at least a 4-cup capacity, mix the vinegar, water, and garlic together, pouring it over the pork afterwards. Put a lid on the Dutch oven and stick it in the oven on the lower rack. Cook the pork for 2 to 2 ½ hours or until it’s really tender and is easy to pull apart with a fork (we cooked our for roughly 2 hours and 15 minutes).
Take the pork out of the Dutch oven, making sure not to throw away the juice that’s left in the Dutch oven. Using 2 forks, shred the meat and place it in a large container afterwards. Add enough juice from the Dutch oven to moisten the pork, tossing the pork so it all gets moistened (we didn’t need all the juice but we poured it all in anyways because it would’ve been a sin to let any of it go to waste). Add the shredded pork to the rolls, topping with barbecue sauce if you’d like (we didn’t use any barbecue sauce).
Oh my god, this was so f*$@ing delicious ! Fights could break out over someone getting more than their share. The inner parts of the meat are tasty but the outer crust portion is even more flavorful. You got the tang from the vinegar and got heat from the peppers. We also love this recipe because it was so easy to make ! We tried some barbecue sauce with the pulled pork but it didn’t taste nearly as good together as the pulled pork on its own. It’s best to let the pork and juices shine brightly all on their own. The recipe serves 8 but if you love it as much as we do, you can hide half of it for yourself and just lie and tell your family it only serves 4 ! The recipe mentions sandwich rolls but use whatever you want to.
Recipe source unknown.
We weren’t paid in any form to mention Cobblestone.