Pulled Pork Sandwiches with Homemade BBQ Sauce


Happiness is the company of old friends in new places—the birth of new traditions— eight pairs of high heels, flamingos and cupcake ATMs. Viva Las Vegas for a collective 30th birthday. Moments like these are perfect motivation for aging. To bright lights behind us and even brighter light ahead.

flamingo cupcake atm flamingosfriends

Pulled Pork Sandwiches with Barbecue Sauce

Adapted from Raven and Boar’s menu in Food and Wine

For the Pulled Pork

2 heads of garlic, halved crosswise

1/4 cup extra-virgin olive oil, plus more for drizzling

Kosher salt


1 tablespoon minced thyme

2 teaspoons dry mustard powder

2 teaspoons sweet paprika

2 teaspoons finely grated peeled fresh ginger

1 teaspoon finely grated orange zest

One 5-pound, bone-in pork butt (shoulder roast)

1/4 cup light brown sugar

1/4 cup distilled white vinegar

1/4 cup apple cider vinegar


1 1/4 cups ketchup

1 cup cola

1/4 cup apple cider vinegar

1/4 cup cayenne pepper hot sauce, such as Frank’s Red Hot

2 tablespoons unsulfured molasses

2 tablespoons cornstarch

Split potato buns

Preheat the oven to 350°. Arrange the garlic cut side up on a sheet of foil, drizzle with oil and season with salt and pepper. Wrap the garlic in the foil and roast for about 
1 hour, until very soft. Let cool, then squeeze the garlic cloves out of the skins into a medium bowl. Add the thyme, mustard powder, paprika, ginger, orange zest and the 1/4 cup of oil and mash into a paste.

Reduce the oven temperature to 300°. Set a rack in a flameproof medium roasting pan and put the pork on it. Season the pork with salt and pepper, then rub it all over with the garlic paste. Roast for 6 hours, until an instant-read thermometer inserted in the thickest part of the meat registers 200°; uncover for the last 45 minutes of cooking. Transfer to a work surface and let cool, then shred. Discard the fat and bones.

Spoon off all but 2 tablespoons of fat from the roasting pan. Add the sugar, both vinegars and 1/2 cup of water to the pan and cook over moderately high heat, whisking, until bubbling and the sugar dissolves, 
5 minutes. Add the pork and toss to coat. Season the pork generously with salt and pepper and toss again; keep warm.

Then, in a saucepan, whisk the ketchup, cola, vinegar, hot sauce, molasses and cornstarch and bring to a boil. Simmer over moderate heat, stirring, until glossy and thick, 8 minutes; keep warm.

Pile the pork on the buns and top with the barbecue sauce and coleslaw.

pulled pork sandwich

Haiku #65 (Mar 6)

Confetti cannon.

Blessed reunion begins

 As a red rope lifts.


Haiku #66 (Mar 7)

Old-fashioned as a

Yardbird, bones brewed to a broth,

Wings crisped and peppered.


Haiku #67 (Mar 8)

Flamingo kneecaps,

Among other surprising

Body parts. Vegas.


Haiku #68 (Mar 9)

Pumpkins and ghost peak

From under snow; we pick up

Where October left.



3 thoughts on “Pulled Pork Sandwiches with Homemade BBQ Sauce

  1. I love this reunion of a very wonderful group of ladies so much! I am overjoyed for you all that you had this fabulous getaway and are feeling happy and excited about 30 and all that lies ahead. Haiku #65 is marvelous, as is now knowing that flamingos have kneecaps 🙂

    1. Yes, Susan, I am thrilled that our Uscholar reunion happened and that we had such strong attendance! Flamingos are by far my favorite bird… as you well know from a previous birthday! haha!

      1. Ha, I hadn’t made the connection between these Vegas flamingos and your incredible Rochester birthday party destination til just now. You do love those birds! 😉 Hopefully Flamingo Bingo will reopen, and have a flamingo with prominent kneecaps in its logo 😉

Leave a Reply