Pulled Pork Sand

Pulled Pork Sandwich with Garlic, Ginger and Raisins

Submitted by: Roy Harland

Cook a fresh pork roast for this richly flavored filling, and let the California raisins do the rest.
  • Yields 10 sandwiches
  • Details


    • 2 cups seasoned rice vinegar
    • 2 tablespoons minced fresh garlic
    • 2 tablespoons grated fresh gingerroot
    • 1/2 cup light soy sauce
    • 1 medium white onion, peeled and thinly sliced
    • 2 pounds pork shoulder, trimmed of excess fat
    • 2 tablespoons olive oil
    • 1 1/2 cups California raisins, divided
    • 1/4 cup (2 fluid ounces) sweet soy sauce*
    • 10 multi-grain sandwich rolls, toasted


    In large mixing bowl, whisk together vinegar, garlic, ginger and soy sauce. Add onion and pork, turning to coat well. Cover and set aside in refrigerator for 2 to 3 hours.

    Preheat oven to 275°F. Heat olive oil in a large skillet over medium-high heat. Remove pork from marinade; drain and sear in hot skillet, turning occasionally to brown on all sides, about 8 minutes. Place meat in a roasting pan. Add reserved marinade to skillet; heat to boiling and stir browned bits up from bottom of pan. Add this mixture to the roasting pan and cover tightly with foil. Roast at 275°F for 2 to 2 1/2 hours or until falling-apart done.

    Place meat on cutting board, skim excess fat from liquid in roasting pan and pour liquid into blender container. Add 1 cup raisins and process until very smooth. Return mixture to pan and simmer until thickened. Stir in remaining raisins and set aside.

    When pork has cooled, pull meat apart into thin shreds to yield about 2 cups. Combine pulled meat with sauce in pan and store in refrigerator until needed. Can be made ahead and stored for up to 1 week, tightly covered, in refrigerator.

    To serve, reheat pork with sauce. Stir in sweet soy sauce; divide and serve on toasted sandwich rolls.

    Combine 3 tablespoons of light molasses with 1 tablespoon light soy sauce if sweet soy sauce is not available.

    Nutrition Facts Per Serving

    Calories 580 (31% from fat); Total Fat 20g (sat 7g, mono 9g, poly 2g, trans 0g ); Cholesterol 80mg; Protein 32g; Carbohydrate 67g; (Dietary Fiber 4g; Sugars 33g; ); Iron 4mg; Sodium 2200mg; Calcium 114mg; Potassium 580mg

    This recipe is found in the following categories:

    World Flavors

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