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Dining Tip

Pulled-pork sandwiches are traditionally served on soft white-bread buns, though brioche or potato rolls make good substitutes.

Barbecued Pulled Pork Sandwiches
An American classic that's a great match with Australian red wine
From Wine Spectator magazine

• 5 to 7 pound pork shoulder
•1/3 cup kosher salt
• 2 cups ketchup
• 1/4 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup firmly packed brown sugar
• 2 tablespoons molasses
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoons Tabasco
• 1 tablespoon chili powder
• 2 teaspoons liquid smoke
• 1/2 teaspoon freshly ground black pepper
• 20 soft white hamburger buns or brioche or potato rolls

1. Preheat the oven to 225° F. Place the meat in a large, shallow pan, fat-side up, and rub all over with salt. Add enough water to the pan so that it comes one inch up the sides. Cook the pork in the oven for six to eight hours without turning, adding water if necessary to keep the pan from completely drying out. The meat should be moist and and easy to separate from the bone (hence the term "pulled pork") when done. Let the meat rest 45 minutes before pullnig from the bone with a fork and lightly shredding.

2. While the pork cooks, make the barbecue sauce. Combine the ketchup, vinegar, Worcestershire sauce, sugar, molasses, mustard, Tabasco, chili powder, liquid smoke and black pepper in a nonreactive saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and simmer 10 to 15 minutes or until sauce is dark, thick and rich. Adjust sweetness, sourness and hot pepper to taste.

3. After pulling and shredding the meat, add 1 cup of sauce and toss lightly, adding more sauce if necessary to achieve desired coverage. Serve with buns and remaining sauce alongside so that guests can make their own sandwiches. Makes 20 sandwiches.

• Find more great ideas for cooking with pork in our Wine Spectator recipe archives
• Read more about barbecue in Sam Gugino's Wine Spectator article "All Fired Up!"