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Mini Pulled Pork Sandwiches

Mini Pulled Pork Sandwiches
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Ingredients:

  • Pork
  • 1 onion , chopped
  • 6 cloves garlic , peeled
  • 1 jalapeño pepper , seeded and chopped
  • 3/4 cup apple cider vinegar
  • 1/2 cup ketchup
  • 1/3 cup molasses
  • 1/4 cup Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 tablespoon salt
  • 4 pounds pork shoulder roast , trimmed of excess fat
  • 1 quart water
  • Rolls
  • 12 frozen bread dough rolls , thawed according to package directions
  • Non-stick vegetable cooking spray
  • 1 egg , lightly beaten with 1 tablespoon water
  • 2 tablespoons sesame seeds
  • Pickles (optional)

Makes:

About 12 mini sandwiches.

Tools:

Instructions:

Step 1

For Pork

In bowl of food processor, combine all ingredients except pork and water; process until smooth. Pour over pork shoulder, turning to coat on all sides. Marinate at least 3 hours or overnight.

In large pot, mix pork, marinade and water. Bring to simmer over low heat. Cook covered 2-1/2 to 3 hours or until pork pulls apart easily with a fork, turning meat every half hour. Remove pork from pot; shred. Meanwhile, over high heat, reduce sauce by 2/3 or until slightly thickened. Pour over shredded pork and toss to coat.

Step 2

For Bread

Preheat oven to 350°F. Prepare Whoopie Pie Pan with vegetable cooking spray. Place one thawed roll in each cavity; spray lightly with cooking spray and cover with plastic wrap. Let sit in a warm area 30 minutes or until doubled in size. Press down dough lightly to fill whoopie pie cavity. Brush with egg wash and sprinkle with sesame seeds. Bake 15-18 minutes or until light golden brown.

Step 3

Cut rolls in half. Fill with pork mixture and serve.