Pulled Pork Sammiches

Okay, I'm afraid of getting sued, so here's a link to the original recipe. We followed it exactly.

I found a pork butt (aka pork shoulder) at QFC on "manager's special" (this meat's about to expire!) for 99 cents a pound. That's cheap meat!!!

Okay, if your meat is frozen and you need to thaw it in a hurry, unwrap it, submerge it in water with a little bit of water running into it, and leave it alone for a while. You don't need much water running, just enough to keep the standing water moving. This four pound butt thawed in about 2 hours. In the fridge it would've been at least two days.


We chose to buy whole mustard seed and grind it ourselves.


Our plastic-wrap job.


The unwrapped butt ready for the oven.


We chose Obsidian Stout from Deschutes Brewery in Bend, Oregon for our beer. The recipe suggests using a "dark beer" such as Bass, which isn't dark. This beer was great in this recipe, and it was great to drink with this dinner.


The crispy beer soaked pig ready for the cool oven. Oh, and don't forget the foil. We almost did.


Mmm... it tastes really good at this point, but try to wait until it has the sauce before you eat it all.


We reduced the sauce by about half, which yielded excellent flavor but was a little runny. Next time, we're going to try to add just a little bit of thickening agent, probably corn starch.


We served our pork on onion buns that we had left over from burger night.


Gotta introduce some veggies in there somehow...



Jeebus, this was good. I can't wait until lunchtime so I can eat leftovers.

Notes:
Make sure to toast the bread you're serving it on to reduce the sogginess. Perhaps if we'd managed to have a little thicker sauce this wouldn't be an issue, but toast 'em anyway. I also wish we'd had some french-fried onions to put on top of the meat, maybe some fancy cheese to melt on it, but these were honestly so good it's really hard to complain.
I highly recommend this recipe. It's very easy, requires little attention once you start the cooking, and 'cause we got our meat on sale, the entire meal cost us about $7. It served four and a half, and we have plenty left over.