Sunday supper and more

Pulled pork sandwiches

(Food Styling/Lisa Falso; Gretchen Ertl for The Boston Globe)
January 27, 2010

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Serves 4

4 large soft rolls or burger buns
1 cup leftover sauce from braised pork (without fruit), fat removed
1 cup barbecue sauce
1 tablespoon cider vinegar, or more to taste
1 tablespoon dark brown sugar
Salt, to taste
1/2 teaspoon chipotle powder or 1/4 teaspoon hot sauce (optional)
1/2 cooked pork shoulder
1. Set the oven at 325 degrees. Wrap the rolls or buns in foil. Set them on an oven rack and heat for 10 minutes.

2. In a large saucepan, combine the braising sauce, barbecue sauce, cider vinegar, brown sugar, and salt. Bring to a boil and simmer gently for 5 minutes. Taste for seasoning and add more vinegar or salt, if you like. If the sauce seems too thick add a little water, 1 tablespoon at a time. If it needs more heat, add chipotle powder or hot sauce.

3. Meanwhile, pull apart or chop the pork into bite-size pieces, discarding any large chunks of fat.

4. Add the pork to the sauce and continue cooking for 5 minutes, stirring often, or until the pork is heated through.

5. Split the rolls or buns and set them on 4 plates. Add pork and sauce to each bun.

Lisa Zwirn