Pulled Pork Sandwich
3 Tbsp. Family Reserve EVOO
4 lb. boneless pork shoulder, trimmed and cut into 3 parts
1 yellow onion, finely chopped
1 small red onion, finely chopped
3/4 cup Seasons Espresso Balsamic Vinegar
3/4 cup Dulcet Sweet Orange Chile Ketchup (available at Seasons)
1 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard (available at Seasons)
1 Tsp. Seasons Alderwood Smoked Salt
1 Tsp. Seasons Pepe e aglio (black pepper blend)
Soft sandwich rolls, split & toasted
Finely chopped parsley, for garnish
In a large pan, heat the olive oil over medium high heat. Add the pork pieces and sear on both sides then transfer to a slow cooker. Pour off all but 1 Tbsp. of the oil from the pan and return to medium heat. Add the onions and sauté until golden. Add the vinegar to deglaze the pan. Use a whisk to scrape the browned bits.
Stir in the ketchup, mustard, Worcestershire sauce, alderwood smoked salt and pepe e aglio. Cook, stirring occasionally until the sauce bubbles.
Pour the sauce over the pork, cover and slow cook until the pork is tender, about 7-9 hours.
Transfer the pork to a platter. Using two forks, shred and return the pulled pork to the sauce.
Stir to combine and serve with sandwich rolls.