Pulled Pork Sandwiches with Honey-Mustard Barbecue Sauce

Adapted by StarChefs.com
May 2012
Yield: 20 servings


Pulled Pork
1 cup salt
1 gallon water
2 8-pound pork butts
6 quarts julienned yellow onions
1 head garlic cloves separated and peeled
6 serrano chilies, halved and thinly slice
12 bay leaves
freshly ground black pepper
Honey-Mustard Barbecue Sauce
2 cups Dijon mustard
½ cup honey
1/3 cup canola oil
2 tablespoons Coleman's dry mustard
freshly ground black pepper
To Assemble and Serve
20 hamburger buns
Shredded lettuce


For the Pulled Pork:
Combine the salt and water, and brine the pork butts for 48 hours. Preheat a convection oven to 300°F. Remove the pork from the brine, pat dry, and deeply score the fat layer. Poke 1 onion slice, 1 garlic clove, 1 slice Serrano pepper, and 1 bay leaf in to the score marks. Season the butts with salt and pepper. Scatter the remaining onions on the bottom of a roasting pan, place butts on top, cover, and roast until tender, about 4½ to 5½ hours. Remove the butts from the oven and, while warm, remove the fat layer. Once cool remove and discard the onions, garlic, and bay leaf, leaving in the chilies. Shred the pork.

For the Honey-Mustard Barbecue Sauce:
In a large bowl, combine the Dijon mustard, honey, canola oil, and dry mustard. Season with salt and pepper.

To Assemble and Serve:
Heat the Pulled Pork in a sauté pan and toss with Honey-Mustard Barbecue Sauce. Pile the meat onto a split hamburger bun and top with lettuce.