Pulled Pork Sandwich with Baked Beans

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

  Cured, blade roll, separable lean and fat, roasted

  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

  Low sodium

  ⅓ cup or 80g

• Worcestershire sauce

  2 tsp or 11g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• 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

• Baked beans

  Canned, plain or vegetarian

  1 cup or 254g

Directions

1. Chop onion. Peel garlic cloves. Chop and seed jalapeno pepper. Trim pork of excess fat.
2. Pure all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
3. Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
4. Remove from heat and cool pork in the sauce. When cool enough to touch, remove the pork from the sauce and shred into small pieces. Set aside.
5. Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.

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