Tennessee Pulled Pork Sandwiches
To re-create this supremely flavorful, finely textured pulled pork, we had to call in the heavy equipment.
Why This Recipe Works
This regional recipe features pork shredded so fine that it resembles pâté. In order to get the pork butt tender enough to shred easily, we bring it to an extreme 210 degrees using a combination of grill smoking and oven roasting. Shredding the meat by hand was too labor-intensive. A stand mixer, fitted with a paddle attachment allowed us to achieve the fine texture we were looking for in just 90 seconds. Returning some of the pork juices to the shredded mixture gave the meat just the right amount of moisture. The sauce for our pork is a simple combination of ketchup, cider vinegar, yellow mustard, Worcestershire, and granulated garlic, simmered together to slightly thicken and enhance the pork sandwich.
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