Who is Sunny? Well, Sunny Anderson from the food network! Yes, I have another recipe from the Food Network magazine for you. This is the one that Heather picked out as she sat and browsed the magazine over and over again. She thought they looked yummy and then tonight when it was on her plate she took a teeny-tiny bite, oh well- everyone else loved it.
At first glance the recipe looked overwhelming and I thought I wouldn’t be posting it here. I like the recipes to be easy or fairly easy if I am going to post it. This one has a ton of ingredients but it does fall in the fairly easy category. You just have to plan a bit ahead as the meat needs to be prepped overnight before cooking.
Sunny says to put it in the oven at 250 and baby it all day. I was planning on doing that BUT my stupid oven doesn’t like to be on for longer than 1 1/2 hours and started turning itself off. So the slow cooker to the rescue! You will need to have a large slow cooker if you have the 9 lb pork shoulder.
Here is our version on the recipe that appeared in the September 2010 magazine.
Sunny’s Pulled Pork Sandwiches
- 1/2 cup spicy brown mustard
- 1/4 cup honey
- 1 teaspoon salt
- 1 tablespoon pepper
- 1 tablespoon paprika
- 3 cloves garlic minced (I always add one more than the recipe so we had 4)
Prick, with a knife, about 1/2 inch deep all over a 7-to-9-pound bone-in pork shoulder
Brush the mustard mixture all around the pork.
Now wrap the pork in saran wrap, tightly, and refrigerate overnight.
(My girls helped me do all of the above and had a fun time helping in the kitchen with “Heather’s recipe)
Unwrap the pork and place into a slow cooker. Add water (this is where I punted…we just put in “some” water and hoped it was enough. We actually sucked some of the juice out mid-way through cooking as it was half-way up the cooker.)
Cook on High for 8-9 hours.
Meanwhile, make the sauce:
Melt over medium heat:
- 2 T unsalted butter
- 2 Tablespoons olive oil
- 4 medium onions, chopped
- season with Kosher salt and freshly ground pepper
Cook, stirring occasionally, until tender- about 6 to 8 minutes.
- 8 cloves garlic, minced
- 1 teaspoon paprika
Cook 2 or 3 more minutes—don’t let the garlic get brown though.
- 1/2 cup brown sugar
- 1 cup apricot preserves
- 1 cup ketchup
- 2 teaspoons of Sriracha sauce (a hot chili sauce)
Bring to a simmer and then stir in:
- 2 teaspoons apple cider vinegar
- Kosher salt, to taste
(We made the sauce in the morning and put it in the refrigerator. Then as we were pulling the pork, we warmed the sauce on the cook top)
Once the meat is done, remove the pork and take the meat off the bone. (Ours literally slid off the bone- it was fantastic!)
Now pull the meat by using 2 large forks and shredding it into bite sized pieces.
Toss the meat with the Barbecue sauce and some of the juice from the slow cooker.
Season with salt and pepper.
Serve on rolls with coleslaw.
You can figure about 1/2 pound of meat per person so, you do the math…this feeds a lot of mouths. We fed 4 adults, 2 teenagers, and 3 kids –that actually didn’t eat but one sandwich between them as they were too busy talking and laughing– AND we have enough leftover to do it all again. So you could easily feed 12 adults/teens on this recipe.
I know it has probably more ingredients than all other recipes combined that I have posted…but it is pretty easy and you can get it all done early and then just have the pulling of the pork left at the end.