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one closed dark-golden pretzel-bun sandwich filled with warm shredded pork coated in a glossy golden-orange apricot-mustard barbecue sauce and a few thin pink pickled-red-onion strands, without cabbage slaw or garnish
Rachel Kim

Pulled Pork Sandwiches

Pressure-cook the shoulder until it pulls easily, then dress the meat after skimming its cooking liquid instead of trying to make barbecue sauce do the braising. Apricot preserves and mustard give the finished pork a sweet-sharp coating that doesn’t need a heavy layer on the bun. Keep a little clean sauce back for assembly before you toss the rest through the meat. The pretzel roll has enough chew to hold the warm shreds, while drained pickled onions give you crunch without another bowl of mayonnaise slaw. This is a good batch recipe, but freeze extra pork separately from the rolls so the bread doesn’t absorb all its moisture while it thaws.
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Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb boneless pork shoulder cut into 2-inch chunks
  • 1 tbsp neutral oil
  • 1 tsp fine salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 yellow onion quartered
  • 1 cup apple cider
  • 1/2 cup low-sodium chicken stock
  • 3/4 cup apricot preserves
  • 1/4 cup yellow mustard
  • 3 tbsp apple cider vinegar
  • 2 tbsp ketchup
  • 2 tbsp water
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 6 large pretzel buns split
  • 1/2 cup pickled red onions drained

Method
 

  1. Season pork with salt, paprika and garlic powder. Heat oil on the sauté setting of a 6-quart electric pressure cooker and brown the pork in batches for about 2 minutes per broad side.
  2. Return all pork to the pot with onion, cider and stock, scraping the bottom clean. Lock the lid and cook on HIGH pressure for 60 minutes, then allow a 20-minute natural release before releasing any remaining pressure according to the appliance instructions.
  3. Check that the pork pulls easily with a fork; if still firm, pressure-cook for 10 minutes more. Lift the meat out, discard large fat seams and shred, reserving the cooking liquid.
  4. Simmer apricot preserves, mustard, vinegar, ketchup, water, black pepper and cayenne in a small saucepan for 5 to 7 minutes until smooth and slightly thickened. Set aside 1/4 cup for the buns.
  5. Skim the pork cooking liquid thoroughly. Toss the warm shredded pork with 1/2 cup of the skimmed liquid and the remaining barbecue sauce until moist but not soupy.
  6. Toast the cut bun faces briefly under the broiler. Spread with reserved sauce, divide pork among the buns and add drained pickled onions.
  7. Close and serve one sandwich per person. Refrigerate any extra pork promptly in a shallow container and reheat cooked leftovers to 165°F.