Pulled Pork with Carolina BBQ sauce on a Pretzel Bun
This was another…..dun dun dunnnnnn HUSSSSBAND CHALLENGEEEEEE.
The challenge was to make a mustard based bbq sauce for the pork shoulder I was making that day. Challenge accepted. I did some research on the web because shhh…I’ve never had this style bbq sauce….I’m from Long Island okay? Anyway, this sauce sounds amazing, anything with apple cider vinegar, I’m in. Throw it all in the slow cooker and watch the day go by while your pork bathes itself in mustard, honey, cumin, and many more wondrous tasty things, just see below and enjoy.
PS: I made use of my day off of thinking about dinner and made pretzel buns to carry the pulled pork to the mouth. Please enjoy the recipe down below if you wish ;).
Recipe adapted by Tierney Larson
Resources: The buns King Arthur Flour…The bbq sauce: "Oh, Sweet Basil”
Servings: 5-6
Ingredients:
For the Pork:
2 1/2-3lb picnic roast; pork shoulder, if it comes wrapped in butchers string cut it off ;)
2 tbl ground cumin
1 tbl smoked paprika
1 tbl canola oil
Kosher Salt
Freshly Ground Black Pepper
1 Onion, quartered and peeled
4 Garlic cloves, smashed and peeled
3/4 cup of yellow mustard
1/4 cup stone ground mustard
1/4 cup of apple cider vinegar
1/4 cup of honey
1 tbl molasses
1 tbl brown sugar
2 tbl tomato paste
2 tsp Worcestershire sauce
2 tsp Franks red hot sauce (or more to taste)
Ok so…Preheat your slow cooker on low heat. Also, start heating a heavy bottomed skillet, or preferably cast iron skillet over medium high heat. Season your pork shoulder generously with kosher salt and give it a few cranks from the old pepper mill. Mix the cumin and smoked paprika in a small bowl and then rub it all over the pork. Add the canola oil to the pan and let it get nice and hot and shimmery, about to smoke. Add the pork fat side down and let it get a nice golden brown sear for a few minutes (about 4-5) on each side. Then transfer the pork to the slow cooker. Optional but I like to do this-add a splash of water to the pan and scrape up the brown bits from the pan you cooked the pork in, and then pour this in the slow cooker as well. Scatter the onion and garlic around the pork. In a medium bowl mix together the rest of the ingredients and then pour around the pork. Let it cook on low for 6-8 hours, or on high for 4-5. Check occasionally and baste with the sauce. It should be falling apart but not mushy.
When it’s clearly shredding time, remove the pork and place on a cutting board. Pour the sauce into a blender or container suitable for using a emersion blender. Blend the onions and garlic into the bbq sauce. Taste and add a bit more kosher salt and a splash of apple cider vinegar to brighten it up. Shred the pork with two forks and then add back to the bbq sauce, serve on a bun ;).
Pretzel Buns
For the buns:
Servings: 10 buns
Ingredients:
4 1/2 cups (539g) of unbleached bread flour
3/4 tsp kosher salt
1/4 cup (28g) Bakers special dry milk or nonfat dry milk
2 tsp instant yeast
2 tbl unsalted butter, room temperature
1 3/4 cups (397g) warm water
For the water bath:
2 quarts of water
1 tbl (14g) Kosher Salt
1/4 cup (57g) Baking Soda
For the topping:
pretzel salt, or coarse sea salt
Ok so..In the bowl of a stand mixer fitted with a dough hook (or a large bowl if you’re doing it by hand) whisk together the flour, salt, dry milk and yeast until combined. Add the softened butter and the water and mix on low (or mix with a wooden spoon) until a shaggy dough is formed. Continue to knead the dough on medium speed until a smooth and slightly sticky dough has formed. This took about 5 minutes on medium in my stand mixer. The dough should feel elastic and look nice and smooth. If doing this by hand, it will take 8-10 minutes to knead it. Place the dough in a lightly greased bowl and allow to rise for one hour, or until doubled in size.
Preheat your oven to 400F and combine the water, salt and baking soda in a large wide pot on the stove. Line 2 sheet pans with parchment. Gently deflate the dough and place it on a lightly greased surface. Separate the dough into 10 equal sized pieces and roll each piece into a ball, using your hand like a cage, whirring the dough around inside in a circular motion to get it into a ball shape. Place the balls onto the sheet pans, cover and let rest for 15 minutes.
While the dough is resting, bring the pot of water with the salt and baking soda to a boil. When the dough is rested, place 5 balls at a time into the boiling water. Let them boil for 30 seconds per side and then remove them with a slotted spoon placing them back on the sheet pan. Cut them with a kitchen scissor or sharp knife in an “x” on the top of the dough balls about 1/2 inch deep. Then sprinkle with pretzel or sea salt and bake in the oven for 30-35 minutes or until deep golden brown. Remove to a rack to cool.
