Rate this recipe!
| Servings |
|
Ingredients
- 3 lbs boneless pork shoulder
- 2 Tbsp ketchup
- 2 Tbsp brown sugar packed
- 1 Tbsp red pepper flakes or more to taste
- 1-1/4 cups cider vinegar divided
- 1-1/2 tsp salt divided, or more to taste
- 1 red onion quartered and thinly sliced
- 8 soft buns split horizontally
- 8 oz cheddar cheese coarsely shredded, about 2 cups
- 4 oz cream cheese at room temperature
- 4 oz diced or sliced pimentos drained, about 1/2 cup
- about 1/2 cup
- salt
- pepper
- pepper
Ingredients
|
Rate this recipe!
|
Instructions
- In a medium bowl, combine ketchup, brown sugar, red pepper flakes, 1/2 cup of the vinegar, and 1/2 teaspoon salt, stirring to dissolve the sugar and salt.
- Pour vinegar mixture into a slow cooker and add pork. Cover and cook until pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high, ideally turning the meat halfway through.
- Meanwhile, in a medium nonreactive bowl, combine remaining 3/4 cup of vinegar and remaining 1 teaspoon of salt, stirring to dissolve the salt.
- Stir in onion and set aside at room temperature, stirring occasionally, for 2 hours.
- Set aside in the refrigerator until ready to serve.
- For the pimento cheese: In the bowl of a food processor, combine cheddar cheese and cream cheese, pulsing to combine.
- Add pimentos and pulse to coarsely chop. Add salt and pepper to taste.
- Set aside in the refrigerator until ready to serve.
- Transfer the cooked pork to a cutting board and let rest 10 to 15 minutes.
- Use two forks to shred the meat into bite-sized pieces. Moisten/season with cooking juices, red pepper flakes, and salt, to taste.
- Drain onions, setting them aside and discarding the marinade.
- Spread the pimento cheese on the bottom halves of the rolls. Top with pork and onions and serve.
Share this Recipe
Powered by WP Ultimate Recipe