Pulled Pork Sandwich with Ancho Chili Mayonnaise

Try this mouthwatering spicy pork sandwich with southern dry spices.

Preparation time: 120 minutes
Cooking time: 164 minutes
Yield: 10

Ingredients

Pulled Pork Sandwich with Ancho Chili Mayonnaise

• 1 pork shoulder roast about 6 to 8 pounds
• 4 teaspoons Southern spice, recipe follows
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 1 drizzle Homemade Barbecue Sauce, recipe follows
• 10 to 12 sandwich buns

Ancho Chili Mayonnaise

• 1 ounce dried ancho chili
• 1/2 cup mayonnaise

Southern Dry Rub Seasoning

• 4 tablespoons paprika
• 3 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 2 tablespoons onion powder
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme

Barbecue Sauce

• 4 tablespoons olive oil
• 2 cups finely chopped onions
• 6 cloves garlic, finely chopped
• 3 teaspoons sweet paprika
• 2 teaspoons Southern dry rub spice (see recipe)
• 4 teaspoons dry mustard
• 2 teaspoons salt
• 1 teaspoon crushed red pepper
• 1 teaspoon black pepper
• 1 can can tomato paste (6oz)
• 1 cup water
• 1 cup tomato juice
• 1 cup cider vinegar
• 6 tablespoons dark brown sugar

Directions

Pulled Pork Sandwich with Ancho Chili Mayonnaise

1. Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F. Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
2. Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches.

Ancho Chili Mayonnaise

1. In a small heatproof bowl cover chilies with boiling water and soak 30 minutes. Drain chilies and purée in a food mill fitted with fine disk or a food processor. If using a food processor, force purée through a sieve. Paste may be made 2 weeks ahead and chilled, covered. Stir chili paste into mayonnaise until combined well.

Southern Dry Rub Seasoning

1. Combine all ingredients thoroughly.

Barbecue Sauce

1. In a medium saucepan set over medium-high heat, add the olive oil and onion and cook until they are very soft. Add the garlic, paprika, Southern Dry Rub Seasoning, ground mustard, salt, crushed red pepper, black pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, tomato juice, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavours have come together, about an hour. Blend together.