James Carrier
YieldsMakes 8 to 10 sandwiches
Notes: The spiced pulled pork filling for these sandwiches can be made (through step 4) up to 2 days ahead; cover and chill. Bring to room temperature (or warm slightly in a microwave oven) before filling sandwiches. Serve sandwiches piled on a large platter.

How to Make It

Step 1
1

Rinse pork and pat dry.

Step 2
2

In a blender or food processor, whirl green onions, garlic, chilies, tomato paste, brown sugar, allspice, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper until finely chopped. Add vinegar and whirl until smooth. Scrape mixture into a heavy 5- to 6-quart pan. Add pork and turn to coat completely. Cover and chill at least 2 hours or up to 1 day.

Step 3
3

Add 1 cup water to pan, cover, and bring to a simmer over medium-high heat; reduce heat to very low and simmer pork, turning once, until meat is very tender when pierced and shreds easily with a fork, 2 to 2 1/2 hours.

Step 4
4

Remove from heat and let cool about 15 minutes. Transfer meat to a bowl. Skim and discard fat from surface of cooking liquid. Measure liquid; if there's more than 1 1/2 cups, boil over high heat until reduced to 1 1/2 cups. With a fork or your fingers, pull meat into thin shreds; remove and discard fat. Mix meat with cooking liquid. Add more salt and pepper to taste.

Step 5
5

Spoon about 1/4 cup pulled pork onto each roll bottom; set tops in place.

Ingredients

 1 1/2 pounds boned pork shoulder or butt, fat trimmed
 4 ounces green onions, rinsed, ends trimmed, and coarsely chopped
 2 cloves garlic, peeled
 2 fresh Fresno or other hot green chilies (about 1 oz. total), rinsed, stemmed, and seeded
 2 tablespoons tomato paste
 2 tablespoons brown sugar
 2 teaspoons ground allspice
 1 teaspoon ground dried thyme
  About 1 teaspoon salt
  About 1/2 teaspoon pepper
 1/4 cup cider vinegar
 8 to 10 soft dinner rolls (about 1 oz. each), sliced in half horizontally

Directions

Step 1
1

Rinse pork and pat dry.

Step 2
2

In a blender or food processor, whirl green onions, garlic, chilies, tomato paste, brown sugar, allspice, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper until finely chopped. Add vinegar and whirl until smooth. Scrape mixture into a heavy 5- to 6-quart pan. Add pork and turn to coat completely. Cover and chill at least 2 hours or up to 1 day.

Step 3
3

Add 1 cup water to pan, cover, and bring to a simmer over medium-high heat; reduce heat to very low and simmer pork, turning once, until meat is very tender when pierced and shreds easily with a fork, 2 to 2 1/2 hours.

Step 4
4

Remove from heat and let cool about 15 minutes. Transfer meat to a bowl. Skim and discard fat from surface of cooking liquid. Measure liquid; if there's more than 1 1/2 cups, boil over high heat until reduced to 1 1/2 cups. With a fork or your fingers, pull meat into thin shreds; remove and discard fat. Mix meat with cooking liquid. Add more salt and pepper to taste.

Step 5
5

Spoon about 1/4 cup pulled pork onto each roll bottom; set tops in place.

Spiced Pulled Pork Sandwiches