CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689eb1a   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pulled Pork Sandwiches   
    Categories: Pork, Herbs, Bbq, Chilies. br   
         Yield: 9 servings   
       
   MMMMM----------------------------PORK---------------------------------   
     1 1/2 ts Whole coriander seed   
     1 1/2 ts Whole cumin seed   
     1 1/2 ts Black peppercorns   
     2 1/4 ts Coarse kosher salt   
     1 1/2 ts Dry mustard powder   
     1 1/2 ts Ground chile   
         3 tb Dark brown sugar   
     3 1/2 lb Boneless pork shoulder   
              Hamburger or brioche buns;   
              - to serve   
      
   MMMMM-------------------------BBQ SAUCE------------------------------   
     1 1/2 c  Ketchup   
       1/4 c  Packed dark brown sugar   
         2 tb Molasses   
         2 cl Garlic; minced or grated   
       1/4 c  Cider vinegar   
         2 tb Worcestershire sauce   
         2 ts Paprika   
         1 ts Black pepper   
         1 ts Dry mustard powder   
           pn Cayenne   
           ds Hot sauce; more to taste   
      
   MMMMM----------------------------SLAW---------------------------------   
     1 1/2 lb Head green cabbage; outer   
              - leaves removed, shredded   
       1/2 sm Red onion; thin sliced   
         1 lg Jalapeno; seeded or not,   
              - thin sliced   
       3/4 c  Mayonnaise   
         2 tb Cider vinegar   
         2 tb Extra-virgin olive oil   
         1 ts Coarse kosher salt   
              Black pepper   
       
     Assemble the spice rub for the pork: In a dry, small   
     skillet over medium-low heat, toast coriander, cumin and   
     peppercorns until fragrant, 1 to 2 minutes. Using a   
     spice grinder or mortar and pestle, grind toasted spices   
     into a fine powder. Transfer to a bowl and mix with   
     salt, mustard powder, chile powder and sugar.   
        
     If your roast is tied up, untie it. Massage meat   
     generously with spice rub. If you have time, let meat   
     rest for an hour or two at room temperature, or   
     refrigerate for several hours or overnight.   
        
     Set oven @ 300ºF/150ºC.   
        
     Place pork in a baking pan and roast for 3 to 4 hours or   
     until meat is pull-apart tender and internal temperature   
     reads 200 degrees on a meat thermometer. Let meat cool   
     for at least 30 minutes before pulling it apart and   
     shredding with your hands or two forks. (This works best   
     when the meat is warm but not hot.)   
        
     Prepare the barbecue sauce: Combine ingredients in a   
     medium pot. Simmer over medium-low heat for 15 to 20   
     minutes, stirring occasionally, until sauce has deepened   
     in color. Season with more hot sauce if you like. Add   
     two-thirds of the sauce to meat and toss to coat, adding   
     more sauce as needed. (Any leftover sauce will keep for   
     at least 2 weeks in the refrigerator.)   
        
     Make the slaw: Combine cabbage, onion and jalapeño in a   
     large bowl. In a small bowl, whisk together mayonnaise,   
     vinegar, olive oil, salt and pepper. Add dressing to   
     cabbage and toss well.   
        
     Serve pulled pork with slaw, buns and hot sauce on the   
     side, letting people assemble their own sandwiches.   
        
     By: Melissa Clark   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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