Sándwich De Cerdo A La Barbacoa
Disfrute de un sabroso sándwich de barbacoa con esta receta del “Blue Ribbon Cookbook” de Bruce y Eric Bromberg.
Crédito de la foto: Quentin Bacon
Fuente: Martha Stewart Show, mayo de 2010.
rendimiento
Disfrute de un sabroso sándwich de barbacoa con esta receta del “Blue Ribbon Cookbook” de Bruce y Eric Bromberg.
Crédito de la foto: Quentin Bacon
Fuente: Martha Stewart Show, mayo de 2010.
rendimiento
Bryan
27.04.2023 @ 05:08
This recipe for a delicious barbecue sandwich from the “Blue Ribbon Cookbook” by Bruce and Eric Bromberg is sure to satisfy your cravings. Credit for the photo goes to Quentin Bacon and the source is the Martha Stewart Show from May 2010. This recipe makes 6 to 8 sandwiches.
Ingredients:
– 16 cloves of garlic, peeled
– 2 small yellow onions, chopped into large pieces
– 1 large carrot, peeled and chopped
– 1 large celery rib, chopped
– 3 tablespoons of ground cumin
– 1/4 cup of coarse salt
– 1 pork butt (5 pounds)
– 4 cups of barbecue sauce
– Shredded iceberg lettuce, for serving
– 6 to 8 ciabatta rolls, split horizontally, with soft centers removed, toasted, for serving
– Pickled Garlic Dill, for serving
– Coleslaw, for serving
Directions:
1. Place the garlic, onion, carrot, celery, cumin, and salt in the bowl of a food processor; process until smooth. With the motor running, slowly add 1/2 cup of water; process until well combined. Place the pork in a large, deep pan. Rub the pork generously with the vegetable puree; cover and refrigerate for at least 2 hours and up to overnight.
2. Preheat the oven to 350 degrees.
3. Add enough water to the roasting pan to come halfway up the sides of the pork. Cover the pan tightly with parchment-lined aluminum foil and transfer to the oven. Bake until the pork is very tender and falls apart, about 5 hours, checking the pan occasionally to make sure the water hasnt evaporated and adding more water as needed.
4. Remove the pork from the oven. Let it rest until its cool enough to handle. (At this point, the pork can be refrigerated and covered for up to 5 days.)
5. Increase the oven temperature to 400 degrees.
6. Shred the pork with a fork or pull it apart with your fingers; discard any excess fat. In a large baking dish, combine the shredded pork with 3 cups of barbecue sauce. Transfer to the oven and cook until the mixture is hot and bubbly, 5 to 10 minutes.
7. Divide the pork and shredded lettuce evenly among the rolls. Serve with the remaining cup of barbecue