Pulled pork sandwiches with tomato sauce, parmesan and basil
- 15 ml (1 tbsp) butter
- 1.75 kg (3 1/2 lb) pork shoulder
- 4 garlic cloves, coarsely chopped
- 1 onion, chopped
- 60 ml (1/4 cup) cider vinegar
- 375 ml (1 1/2 cups) water
- 60 ml (1/4 cup) maple syrup
- 15 ml (1 tbsp) soy sauce
- 125 ml (1/2 cup) tomato paste
- Freshly ground black pepper
- 24 buns
- 60 to 80 ml (1/4 to 1/3 cup) Parmesan, shaved or grated
- 45 ml (3 tbsp) fresh basil, chopped
- In a saucepan, melt the butter over high heat and sear the pork for 4 to 5 minutes on each side.
- Add the onion and the garlic and cook for 2 minutes while stirring.
- Deglaze with the vinegar.
- Add the water, maple syrup, soy sauce and tomato paste.
- Stir to dissolve the tomato paste. Season with pepper.
- Bring to a boil.
- Cover and cook over low heat for 3 hours.
- Meanwhile, split the top of the buns.
- Remove the pork from the sauce. Let cool.
- Shred the meat.
- Discard the excess fat.
- Place the pork back in the sauce and simmer until desired consistency.
- Divide the pork between the buns.
- Garnish with Parmesan and fresh basil.
You may let the pulled pork mixture cool and prepare the sandwiches in advance. Just reheat them and add the garnish right before serving.