Halloween Night Pulled Pork Sandwiches

Mario Batali
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Servings: 12
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moderate
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2+ hr
Part 1 of 2

Pumpkin up your pulled pork sammies for your guests this fall!


  • Ingredients
  • step-by-step directions
Ingredients
Halloween Night Pulled Pork Sandwiches
For Pulled Pork
For Roasted Pumpkin Garlic Spread
  • 1 (2-3) pound Sugar Pumpkin
  • 1 head Garlic
  • 1/4 cup Parmigiano-Reggiano
  • Freshly Grated Nutmeg
  • 2 tablespoons Brown Sugar
  • Salt and Freshly Ground Black Pepper
  • 1/4 cup Extra-Virgin Olive Oil
To Serve
  • Baguette (toasted, halved)
  • Balsamic Glaze (or an aged Balsamic Vinegar)
Directions
  • For Pulled Pork: Season all sides of the Pork Shoulder with Salt and Pepper. Heat a Dutch oven over medium-high heat and add a drizzle of Olive Oil. Sear the Pork until browned on all sides. Remove from the pot and set aside.
  • Add the Onions and Garlic to the pot, season with Salt, Pepper and Paprika, and sauté for 5 minutes. Add the Pork back into the pan and add the rest of the braising ingredients. Bring liquid to a boil. Reduce to a simmer, cover and cook for 2 1/2 hours (alternatively, combine all ingredients for the pulled Pork in a crock pot and cook on low for 8 hours). Uncover and remove Bay Leaves. Using tongs or forks, pull the Pork apart and mix with braising liquid. Season to taste with Salt and Pepper.
  • For Roasted Pumpkin Garlic Spread: Preheat oven to 375 degrees F. Cut the stem and bottom end off the Pumpkin. Cut in half and remove seeds. Drizzle the Pumpkin all over with Olive Oil and season with Salt and Pepper. Place Pumpkin flesh-side down on a parchment-lined baking sheet. Set aside.
  • Cut the top off of a head of Garlic. Drizzle with Olive Oil and season with Salt and Pepper. Wrap tightly with aluminum foil. Place on the sheet tray with the Pumpkin. Roast in preheated oven for 45 minutes. Remove and set aside until cool enough to handle. Scoop flesh of the Pumpkin into a large bowl and discard the skin. Squeeze the roasted Garlic Cloves out of the skin into the bowl with the Pumpkin. Discard the skin. Season Roasted Pumpkin-Garlic Mixture with Parmigiano-Reggiano, Brown Sugar, Freshly Grated Nutmeg, Salt, Pepper and drizzle in the Extra Virgin Olive Oil (the consistency should be similar to a Mustard).
  • Spread a few tablespoons of the Pumpkin-Garlic spread onto one side of the toasted Baguette. Top with pulled Pork. Drizzle with Balsamic Glaze.
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