Pulled-Pork Sandwiches

Ingredients

• 2 teaspoons apple cider vinegar 
• 1 cup apricot preserves 
• 2 teaspoons chili sauce hot (such as Sriracha)
• 10 servings coleslaw for serving
• 10  crusty rolls split
• 3 cloves garlic minced
• 8 cloves garlic minced
• 0.3 cup honey 
• 1 tablespoon hungarian paprika 
• 1 teaspoon hungarian paprika 
• 1 cup catsup 
• 10 servings kosher salt and pepper freshly ground
• 0.5 cup brown sugar light packed
• 2 tablespoons olive oil extra-virgin
• 4 medium onions chopped
• 7 pound boston butt pork shoulder bone-in skinless
• 0.5 cup spicy brown mustard 
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• oven
• knife
• plastic wrap
• roasting pan
• aluminum foil
• carving fork

Directions

1. Combine the mustard, honey, 1 teaspoon salt, 1 tablespoon pepper, the paprika and garlic in a bowl. Prick the pork on all sides (including the fat) with a paring knife, about 1/2 inch deep.
2. Brush all over with the mustard mixture. Tightly wrap with plastic wrap and refrigerate at least 6 hours.
3. Unwrap the pork, place in a roasting pan and bring to room temperature. Meanwhile, preheat the oven to 250 degrees F.
4. Transfer the pork to the oven and pour 1 inch hot water into the pan. Cook 3 hours, adding water as needed to maintain 1 inch.
5. Remove the pan from the oven, add water if needed and cover tightly with foil. Return to the oven and cook 6 more hours. Turn off the oven and let the pork rest inside, about 1 hour.
6. Meanwhile, make the sauce: Melt the butter with the oil in a large skillet over medium heat.
7. Add the onions, season with salt and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
8. Add the garlic and paprika and cook 2 to 3 more minutes (reduce the heat if the garlic starts to brown). Stir in the brown sugar, preserves, ketchup and chili sauce, stirring after each addition. Bring to a simmer, then stir in the vinegar.
9. Add salt to taste.
10. Remove the pork from the oven and take the meat off the bone. Coarsely shred the meat using 2 carving forks. Toss with some of the barbecue sauce and pan juices and season with salt and pepper.
11. Serve on rolls with coleslaw.
12. Photograph by Steve Giralt