Pulled Pork Sandwich

Ingredients

• Garlic

  Raw

  6 cloves, minced or 18g

• Hamburger bun

  Mixed-grain

  6 roll or 258g

• Chili powder

  Spices

  2 tsp or 5g

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  48 oz or 1.36kg

• Salt

  Table

  1 dash or 0.4g

• Vinegar

  Distilled

  ¾ cup or 179g

• Paprika

  Spices

  1 tsp or 2g

• Ketchup

  ⅓ cup or 80g

• Worcestershire sauce

  2 tsp or 11g

• Bay leaf

  Spices

  2g or 2g

• Onions

  Raw

  1 large or 150g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Brown sugar

  ¼ cup packed or 55g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Jalapeno peppers

  Raw

  1 pepper or 14g

Directions

1. Finely chop the onion, mince the garlic, and seed and chop the jalapeño. Trim excess surface fat from the pork shoulder.
2. In a blender, combine the onion, garlic, jalapeño, chili powder, paprika, ketchup, Worcestershire sauce, Dijon mustard, brown sugar, tomato paste, vinegar, and a pinch of salt. Blend until completely smooth.
3. Transfer the sauce to a large pot, add the bay leaf and pork, and pour in 1 quart water. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook—turning the pork occasionally—until it shreds easily with a fork, about 2 hours.
4. Remove from the heat and let the pork cool in the liquid until manageable. Lift out the pork, discard any large fat, and shred into bite-size pieces.
5. Return the pot to medium heat and simmer the cooking liquid until reduced by about two-thirds and thickened. Stir the shredded pork back into the sauce, season with additional salt to taste, and discard the bay leaf. Serve hot on the hamburger buns.