Monday, December 10, 2012

Pulled-Pork Sandwiches (Martha Stewart)

Honestly, I always associate American foods with big generous portions... And, I can never walk out of any American-style restaurants feeling not full enough or still hungry. One of the most fulfilling American food that I reckon would be a classic pulled-pork sandwich and this is what I have cooked for my family when we were feeling very hungry, especially on a cool weekend.

There are heaps of pulled-pork sandwich recipes that are available Martha Stewart website and I have chosen this because the pulled-pork is cooked in ketchup and seems very saucy and delicious to eat. I could have choose this Southern pulled-pork recipe which uses cider vinegar but prefer to explore a non-vinegar slow-cooked dish for this bake.

To compliment my saucy pulled pork, I have made homemade buns from scratch and served our pulled-pork sandwiches with Martha Stewart's tangy coleslaw for an overall balance in their tang and taste. In particular, the homemade buns recipe from Epicurious is interesting to bake because it uses no butter or oil in the recipe but uses cream instead. Due to this, these golden brown crusty buns are interestingly milky and white at their inside.

I think I have to trust the look of my satisfying "customers" as everything in our plates is delicious being on its own or even being together and they are gone without any hesitation.

pulled pork sandwiches Martha Stewart
Serving now... my pulled-pork sandwich
The ingredients that I used to cook the pulled-pork
After 2 1/2 hrs of slow-baking...
Proving the bread dough
Freshly baked bread - Now, where is the pork?
Making the tangy coleslaw
Assembling pulled-pork sandwiches... got to eat the sandwiches now. Ciao!
Here are the recipes (with my modification and notes in blue)

Pulled-Pork Sandwiches from Martha Stewart

3/4 cup ketchup
1 tablespoon light-brown sugar
4 garlic cloves, finely chopped
3/4 tsp dried sage
1/2 tsp dried oregano
Coarse salt and ground pepper
3-pound boneless pork shoulder, trimmed of excess fat
tangy red cabbage, for serving (I served mine with Tangy Coleslaw)
6 crusty white rolls, split in half horizontally (I baked my own homemade buns)

The oven method:

Preheat oven to 350°F (or 160°C fan forced). Stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 tsp coarse salt, and 1/2 tsp pepper. Cut pork in half lengthwise, coat the pork with the sauce and add all into a 5-quart Dutch oven or heavy pot with a tight-fitting lid. Add 1 cup water, and cover. Transfer to oven; cook until pork is tender for about 2 1/2 hours. Meanwhile, prepare tangy red cabbage (or coleslaw) if desired.

Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 cup ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage (or coleslaw), if desired, and top of roll.

Tangy Coleslaw from Martha Stewart

1/3 cup light mayonnaise (I used 99% fat free ones)
1/3 cup reduced-fat sour cream (replaced by yogurt)
2 tsp Dijon mustard
2 tbsp fresh lemon juice (from 1 lemon)
Coarse salt and ground pepper
1 bag (16 ounces) coleslaw mix
3 scallions, green parts only, thinly sliced crosswise (I didn't add this)

In a large bowl, whisk together mayonnaise, sour cream, mustard, and lemon juice; season with salt and pepper. Add coleslaw mix and most of scallions (I didn't add this); toss to coat. Serve immediately, sprinkled with remaining scallions (I didn't do this) , or cover and refrigerate up to 1 day.

Homemade Burger Buns from Epicurious

For dough:
1 1/4 cups whole milk
1 cup heavy cream
1/4 cup warm water (105-115°F)
1 (1/4 ounce) package active dry yeast
1/4 cup sugar
5 cups all-purpose flour
(replaced by a combination of OO flour and bread in the ratio of 1:4)
2 tsp salt

For tops of hamburger buns:
1 large egg, lightly beaten  
(I used 1 egg yolk plus 2 tbsp milk)
2 tsp sesame seeds

Make dough:
Bring milk and cream to a bare simmer in a small saucepan over medium heat. Cool mixture to 105 to 115°F.

Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 min. (If mixture doesn’t foam, start over with new yeast.)

Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 min. (Dough will be sticky.)

Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 2 hrs.

Butter 2 large baking sheets. Punch down dough, then roll out on a floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter, arranging 3 inches apart on baking sheets. Gather and re-roll scraps once, then cut out more rounds.

Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently pressed, 1 1/2 to 2 hrs.

Preheat oven to 375°F with racks in upper and lower thirds.

Brush buns with some of egg and sprinkle with sesame seeds. Bake, switching position of sheets halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 min. Transfer to racks to cool completely.

Note: Instead of using the electric mixer, I've placed all my ingredients into my bread-maker and use "dough" setting to knead and prove the dough for 1 hr plus 30 min extra in the bread-maker. To shape my buns, I've divide the dough into 16 portions and shape each into a smooth ball. The buns were then proved in a 25 cm x 35 cm lightly greased non-stick baking tin and were baked 180°C fan forced for 18 min.

Happy Baking

This post is linked to the blog hop event, Cook like a Star, organised by me, Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats. Do you love to cook or bake like Martha Stewart? To join, simply cook or bake any recipe from Martha Stewart's food website or cookbooks and blog hop with us for the whole month of December 2012. For more details, please see this.

33 comments:

  1. Oh wow everything just seem delicious.....the buns, pull pork especially and the coleslaw. Wish I am invited for this. I loves this....mmmmm.....yum.

    ReplyDelete
  2. Sounds like a nice summer meal! I love pulled pork, and this recipe looks delish. But you owe it to yourself to try it Southern style sometime - it's quite good stuff. Good post - thanks.

    ReplyDelete
  3. Totally heartwarming and satisfying to have such a nice and complete homemade meal.

    ReplyDelete
  4. Hi Zoe! Pulled pork is one yummy comfort food and I like the idea of making it into sandwiches using home-baked buns. Looks delish!

    ReplyDelete
  5. I am hungry just lookin at your pull pork sandwich, the apple is so flawless! I love fruits coleslaw too!

    ReplyDelete
  6. wow, you are quite the chef, Zoe. This looks so intense. I don't even eat pork, and I would eat one of these. Excellent job.

    ReplyDelete
  7. Yum! Great sandwiches and escpecially with such a nice coleslaw..

    ReplyDelete
  8. Hi Zoe, your pulled pork looks great. You're really hardworking for putting everything together by scratch.

    ReplyDelete
  9. Zoe, love your pulled pork sandwiches! Making the sandwiches with your own buns makes it even better. Love the accompanying coleslaw too.

    ReplyDelete
  10. Wow~ What a delicious looking Pulled-Pork Sandwiches!!!
    you are such a talented cook--everything that you cook and post on here looks so yummy!!! :)

    ReplyDelete
  11. I love pulled pork sandwiches -- they are so delicious! Coleslaw is the perfect thing to go with them. Plus, I LOVE that you made homemade rolls! How wonderful! They look lovely.

    ReplyDelete
  12. What a scrumptious meal , Zoe ! That pulled pork looks so flavorsome .... I'll give you 2 thumbs up for that homemade buns :D Will check Martha's pulled pork recipes ....

    ReplyDelete
  13. The pork recipe sounds so incredible, almost like barbecue sauce, and you even made your own buns! I would like to be sitting eating these right now Zoe!

    ReplyDelete
  14. Looks so delicious! I have always wanted to make pull-pork! So many yummies on the list and so little time! I'll just drool over yours in the meantime!

    ReplyDelete
  15. This is indeed a wholesome meal, more so with homemade buns!

    ReplyDelete
  16. major drool over here. Jealous of how perfect your buns came out! Wonderful.

    ReplyDelete
  17. All three of the recipes in this post look simply wonderful! I love the pictures of those golden brown burger buns. Yummmm!!

    ReplyDelete
  18. pulled pork is great to go with bun, and the sauce....simply delicious!

    ReplyDelete
  19. Hi Zoe! This looks so delicious! So homey and comforting. I could eat this every day! And I love the pictures, too :)

    ReplyDelete
  20. Droolworthy pulled pork sandwiches, loving it.

    ReplyDelete
  21. Hi Zoe, your pulled pork sandwiches look so delicious! The buns look really soft and yummy too. I wish I can eat one right now!

    ReplyDelete
  22. I love pulled pork - this looks delicious.

    ReplyDelete
  23. Hi Zie,
    This looks so good. The pulled pork must be really yum with buns and the coleslaw.
    Pass me some please!!
    mui..^^

    ReplyDelete
  24. Thats a lot of work putting the whole thing together! GOod on ya. i hope you had help with the washing up :P I would love to try a pull pork recipe one day, never had them before.

    ReplyDelete
  25. Pulled pork with home made bread and coleslaw looks amazing!

    ReplyDelete
  26. Wow! You've even made the buns & everything from scratch! Looks tasty & mouthwatering! Another awesome recipe from MS! :)

    ReplyDelete
  27. Hi, may I know if superseded with Instant yeast, must heat up the milk and cream or not?
    Thank you for all your advice.

    ReplyDelete
  28. Hi soh,

    The yeast mentioned in this bread recipe is the typical 7g instant package yeast which is commonly available in most supermarkets and I would assume it is the kind that you are referring.

    I like using bread-maker for my bread dough kneading because it is temperature controlled. Due to this reason, I have decided that I didn't heat up the milk and cream but used them when they were "thawed" to room temperature.

    Cheers!

    Zoe

    ReplyDelete
  29. Thank you for your time, I will take note, update when baking done!
    Good day ahead!

    ReplyDelete
  30. Those scratchings look amazing I would polish off that whole plate!

    ReplyDelete
  31. Such an elaborate recipe and yummy looking pulled pork!

    ReplyDelete
  32. this meal is just perfect
    bookmarked this Zoe :)

    ReplyDelete

Thanks for visiting my blog. I would appreciate if you can leave comments on my post for friendships and my future improvements.