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Makes about 6 sandwiches
It’s surprisingly easy to make authentic pulled pork at home. You just need a little oven time, so make it a day ahead. It will take care of itself while you attend to other business. Serve the sandwiches on your favorite soft white rolls and pile them high with a good basic coleslaw.
2 teaspoons ground cumin
1 teaspoon cayenne
1 teaspoon dry mustard
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1-2 pound pork butt or shoulder, string removed
5 garlic cloves, 2 crushed, 3 sliced thinly
1 medium onion, sliced
2 bay leaves
1 cup water
1. Combine the dry spices and salt together. Wash and dry the pork. Rub the pork all over with the spices. Cut slits in the pork with the tip of a sharp knife. Insert the sliced garlic into the slits. Place the pork in a small heavy Dutch oven with a tight fitting lid, or use heavy-duty foil to cover a casserole dish. Scatter the sliced onion, crushed garlic and bay leaves over the pork. Pour in the water. Roast the pork in a preheated 375-degree oven for about 2 1/2 hours, turning once and checking occasionally. (If the water evaporates, pour a little more in). The pork is done when it shreds easily with a fork.
2. Once the pork is cool enough to handle, shred the meat by hand, discarding any large pieces of fat. You can do this the day after you cook it. Toss the pork in the barbecue sauce (see recipe) and pile it warm on hollowed out rolls with coleslaw. Don’t forget the napkins.
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