(Food Styling/Lisa Falso; Gretchen Ertl for The Boston Globe)
Sunday supper and more
Serves 4
| 4 | large soft rolls or burger buns |
| 1 | cup leftover sauce from braised pork (without fruit), fat removed |
| 1 | cup barbecue sauce |
| 1 | tablespoon cider vinegar, or more to taste |
| 1 | tablespoon dark brown sugar |
| Salt, to taste | |
| 1/2 | teaspoon chipotle powder or 1/4 teaspoon hot sauce (optional) |
| 1/2 | cooked pork shoulder |
2. In a large saucepan, combine the braising sauce, barbecue sauce, cider vinegar, brown sugar, and salt. Bring to a boil and simmer gently for 5 minutes. Taste for seasoning and add more vinegar or salt, if you like. If the sauce seems too thick add a little water, 1 tablespoon at a time. If it needs more heat, add chipotle powder or hot sauce.
3. Meanwhile, pull apart or chop the pork into bite-size pieces, discarding any large chunks of fat.
4. Add the pork to the sauce and continue cooking for 5 minutes, stirring often, or until the pork is heated through.
5. Split the rolls or buns and set them on 4 plates. Add pork and sauce to each bun.
Lisa Zwirn
© Copyright 2010 Globe Newspaper Company.
