Pulled Pork Sandwiches were something I never had until we moved from the south of France to Venice Florida. Seems that pulled pork is something of a southern barbeque delicacy and every area claims theirs is the absolute best. I even have a friend from the Midwest who is adamant that pulled pork sandwiches are a specialty of Oklahoma! The thread that ties all the areas together is barbeque sauce. Rich, sweet, tangy and intense barbeque surrounds every morsel of the roasted pork. I’ll probably insult some friends with what I’m about to say but…..I find the barbeque flavoring all a bit overwhelming. The meat is moist and tender for sure but all you taste are the barbeque spices.
So I thought I’d try roasting a pork butt using the same herbs I often rely on when roasting a pork tenderloin.
Herbs de Provence, minced garlic, salt, pepper and olive oil are mixed together and rubbed on the pork and for the Pulled Pork Provencal, I put it into the refrigerator for a couple of hours to let the flavors meld together.
It went into a pre heated 350 degree oven for three hours; this was pork butt weighed in at about 2 ½ pounds and was roasted with the lid on. I’d say 3 ½ to 4 hours for a 4-4 ½ pound roast.
I removed the pork to a bowl and after separating the fat from the juices, added ½ cup white wine and deglazed the yummy brown bits from the side of the pan then I reduced the sauce by half.
While the sauce was reducing I simply removed and fat from the roast and then using two forks shredded the meat. Pour the sauce over the shredded pork and mix together. Now pile the shredded pork onto sandwich rolls and serve as is or with sliced tomatoes and lettuce.
It’s different than southern pulled pork for sure, but well worth a try. My family really enjoyed this twist on Pulled Pork Sandwiches and wants it added to our weekend menus.