The Hogtown Cure

This pulled pork sandwich is slow roasted for ultimate tenderness and flavour. Paired with a homemade smoked ketchup, this sammy is like none other.
Directions for: The Hogtown Cure

Ingredients

Smoked Ketchup (Optional)

3 - 4 medium tomatoes, chopped

2 medium carrots, chopped

1 white onion, chopped

head garlic, chopped

4 cups canned crushed tomatoes

2 cups + 1 Tbsp sugar

2 cups + 1 Tbsp Merlot vinegar

Tbsp cinnamon

tsp cumin

Tbsp ancho chile

Tbsp salt

Pulled Pork

1 (3-lb) pork butt, bone-in, skin removed

1 cup coarse sea salt

cup sugar

1 Tbsp crushed fennel seed

1 tsp allspice

1 tsp chili flakes

tsp mace

Apple cider

4 - 6 ciabatta buns

Coleslaw

Mayonnaise

Directions

Smoked Ketchup (Optional)

1. Preheat smoker to 220F.

2. On a large baking tray, mix together tomatoes, carrots, onions, and garlic.

3. Smoke vegetables for 3 hours.

4. Once vegetables are done smoking, remove from smoker and transfer vegetables to a large pot.

5. Add the crushed tomatoes, sugar, vinegar, cinnamon, cumin, Ancho chili, and salt.

6. Cook sauce over medium heat, stirring occasionally, for 2 hours.

7. Remove from heat and set aside to cool.

8. Once ketchup has cooled, blend until smooth with an immersion blender.

9. Strain ketchup through a fine mesh sieve and transfer ketchup into jars or other airtight containers.

10. Refrigerate until use.

Pulled Pork

1. Preheat smoker to 225F.

2. To make rub for the pork, stir together sea salt, sugar, fennel seed, allspice, chili flakes, and mace.

3. Coat pork butt with the rub and smoke for 5 hours.

4. Remove pork butt from smoker and place into a roasting pan.

5. Fill roasting pan halfway with apple cider and return pork to smoker for an additional 7 hours, until pulled pork reaches an internal temperature of 225F.

1. Once pork butt has finished smoking, transfer the braising liquid to a large pot and heat over medium low heat for about 15 minutes, until liquid reduces by half.

2. Remove excess fat and bones from the pork; using two forks, pull the meat until shredded.

3. Once braising liquid has reduced, add an equal volume of the reserved Smoked Ketchup (or ketchup of your choice); season sauce with salt and pepper, to taste.

4. Add the meat back into the braising liquid and heat over medium high heat until pulled pork is hot.

5. Serve pulled pork on ciabatta buns with your favourite coleslaw and mayonnaise.

Tips and Substitutions

Special Equipment: Smoker, immersion blender, large pot, mesh sieve, roasting pan, meat thermometer

Smoked ketchup takes at least 7 hours to prepare. Prepare ahead of time or substitute store-bought ketchup. Pulled pork takes 12 hours to smoke.

If stored in a jar and refrigerated, smoked ketchup will keep for up to 6 months. Pulled Pork will keep for 3 to 5 days if refrigerated.