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Barbecued Pulled Pork Sandwich

Source: Burt Wolf's Local Flavors, Portland, Maine
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Active Time:  15 Minutes
Total Time:  2 Hours 45 Minutes
  Makes 8 sandwiches
3 pounds boneless pork butt
1/2 cup worcestershire sauce
1 1/2 cups of your favorite barbecue sauce
8 toasted onion rolls
Potato chips for serving
Coleslaw for serving
Preheat the oven to 350 degrees F. Line a medium-size roasting pan with aluminum foil.

Set the pork butt in the roasting pan and pour the Worcestershire sauce over it. Cook for 1 hour. Turn the pork over and continue to cook for another 1 1/2 to 2 hours, or until the meat reaches an internal temperature of 160 degrees F. When ready, the pork should be a dark golden brown and the meat should be very tender when pierced with a paring knife.

Remove the pork from the oven and let rest at room temperature until it is cool enough to handle.

In a large frying pan over medium heat, pour the barbecue sauce and the pan juices from the roasting pan. With your fingers, shred the pork into thick strands and add to the pan. Simmer for 5 minutes, or until the pork is piping hot. Add a few tablespoons of water if the sauce gets too thick.

Toast the onion rolls until lightly golden. To serve, place a generous mound of the barbecued pulled pork on the bottom half of the toasted rolls. Top with the other half of the rolls and serve the sandwiches with potato chips and coleslaw.

Recipe courtesy of Executive Chef Jack Neal, Walter’s Café, Portland, Maine

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 sandwiches
Calories: 448
Fat. Total: 16g
Fiber: 2g
Carbohydrates, Total: 35g
Sodium: 948mg
% Cal. from Fat: 32%
Cholesterol: 114mg
Protein: 39g
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