You can make Michael Mina's pulled-pork sandwiches a day in advance, then spend the rest of the time buying napkins for when you eat 'em.As told to Francine Maroukian by Michael Mina
It's not just the flavors that make a dish but the layering of textures. I love pulled pork because of the contrast between the crispy exterior and the tender, almost-melting inside. You start with a pork "butt" (actually a pig's shoulder), a cheap but flavorful cut with a good amount of fat that renders out during the long, slow cooking and bastes the meat to give it a caramelized crust.
A pulled-pork sandwich should be messy; that makes it perfect summer-by-the-pool food at my house. I recently added an outdoor party kitchen with a rotisserie, and I roast all kinds of things, including birds and prime ribs. It works great for pork butt, too. Or if you have a smoker, this is also an awesome piece of meat to smoke. (Just follow the same recipe using the smoker instead of the oven.)
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