- Pulled Pork
- 1 large pork butt or shoulder, about 7 pounds
- 3 to 4 cloves garlic, minced
- 1 teaspoon Creole or Cajun seasoning or seasoned salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
- 1 medium onion, sliced
- 1 large onion, chopped
- 2 teaspoons vegetable oil
- 1 cup barbecue sauce
- Mini Hamburger Rolls
- 1 cup milk
- 2 tablespoons melted butter
- 1 large egg
- 3 1/4 cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- homemade or purchased cole slaw for dressing and serving
- barbecue sauce for serving
Lay a large sheet of heavy duty foil in a roasting pan. Place pork roast on foil. Rub pork all over with garlic and seasonings. Arrange the medium onion slices over top. Wrap foil around the pork roast. Bake at 350° for about 4 to 5 hours, to about 185° F. The meat should be falling apart. Let the roast cool a bit, then remove bones and begin to shred the meat with forks or chop, discarding as much of the excess fat as possible.
Sauté the chopped onions in oil until tender. Put the shredded pork in a slow cooker. Blend in the 1 cup barbecue sauce and vinegar, along with the sautéed onion. Heat the pork on LOW setting for about 2 hours, or until hot and flavorful. Or, simmer, covered, over low heat for about 30 minutes to 1 hour. Top each small split bun (instructions below) with a little of the shredded pork, then add a small spoonful of slaw. Or serve slaw on the side with a small spoon. Replace the top of the bun and secure with a toothpick, if desired. Pass the mini pulled pork sandwiches on a tray with a small bowl of barbecue sauce and more slaw, if desired.
While the pork is in the slow cooker, make the mini burger buns:
In a bowl or large cup, whisk together the milk, melted butter, and egg. Place the milk mixture, flour, sugar, 1 teaspoon salt, and yeast in the bread machine in the order suggested by your bread machine manufacturer. Run on dough cycle. Remove finished dough to a lightly floured surface. Roll half of the dough to about 1/4-inch thickness or slightly more. Cut out with a 1 1/2-inch cutter. You could make your sandwiches slightly larger using a 2-inch cutter. Picture I Picture II
Place cut-outs on a large greased baking sheet. Bake for 15 to 18 minutes, or until browned. Brush tops with a little butter while they're hot. Let cool on rack. Split the cooled buns. Fill each small split bun with a little of the shredded pork, then add a small spoonful of slaw. Or serve slaw on the side with a small spoon. Replace the top of the bun and secure with a toothpick, if desired. Pass the mini pulled pork sandwiches on a tray with a small bowl of barbecue sauce and more slaw, if desired.