Recipe: Spiced Pulled Pork Sandwiches

SPICED PULLED PORK SANDWICHES

1 bone-in pork shoulder blade roast (3 1/2 lbs.), rinsed and patted dry
FOR THE RUB:
3 tbsp. firmly packed light brown sugar, divided use
3 tsp. ground allspice, divided use
2 tsp. kosher salt, divided use, plus more to taste
FOR THE BASTE:
8 green onions (4 oz.), coarsely chopped
1/4 cup cider vinegar
2 cloves garlic, peeled
2 fresh jalapeno peppers, seeded
2 tbsp. tomato paste
1 tsp. dried thyme
1/2 tsp. freshly ground black pepper
FOR SERVING:
12 French bread dinner rolls, split horizontally
Salsa
Lime wedges

Prepare a gas or charcoal grill for indirect, medium-low heat (you can hold your hand 1 to 2 inches above the cooking grate only 2 to 3 seconds. Set a 10x12-inch foil drip pan beneath center of cooking grate; fill with 2 quarts water.

In a small bowl, mix 1 tbsp. brown sugar, 2 tsp. allspice, and 1 1/2 tsp. salt; rub over pork. Place pork fat side up on oiled cooking grate over drip pan (not over direct heat). If using charcoal, add 5 briquets to each mound of coals now; repeat every 30 minutes of cooking. Cover charcoal grill and open vents; close lid on gas grill. Cook meat until tender when pierced, about 2 to 2 1/2 hours.

Meanwhile, in a food processor, whirl green onions, vinegar, garlic, jalapenos, remaining 2 tbsp. brown sugar, tomato paste, remaining 1 tsp. allspice, thyme, remaining 1/2 tsp salt, and pepper; whirl until smooth.

When meat is tender, generously baste with half of onion mixture. Cook for 15 minutes and baste again. Cook until coating is brown and meat shreds easily with a fork, about 30 minutes more.

Lift pork to a bowl; and tent with foil. Skim and discard fat from pan liquid. Measure liquid; if more than 1 1/2 cups, pour into a medium saucepan and boil over high heat until reduced to 1 1/2 cups.

Cut meat from bone (discard bone). With 2 forks, pull meat into thin shreds; discard fat. Stir in cooking liquid.

TO SERVE:
Spoon about 1/3 cup pulled pork into each roll. Top with a spoonful of salsa. Serve with lime wedges to squeeze over the meat and more salt to add to taste.

Adapted from source: Safeway