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Spiced Cranberry Ginger Sauce

Pulled Pork Sandwiches Two Ways

  • 2 Tbsp Yellow Mustard Seed
  • 4 C frozen Cranberries (about 1 lb)
  • 1/2 C White Granulated Sugar
  • 1/2 C Brown Sugar
  • 1/2 C Water
  • 2 Tbsp finely minced fresh Ginger
  • 1/2 Tsp Fennel Seed
  • 1/4 Tsp freshly ground Black Peppercorn
  • 1/4 Tsp Kosher Salt
  • 1 Cinnamon Stick
  • 6 wide strips fresh orange peel (from about 1/2 medium orange)
  • 1/3 C fresh Orange Juice (juice from 1 medium orange)
  • 1 Tbsp Red Wine Vinegar

Place mustard seeds in a small heat safe bowl and pour enough boiling water over to cover.  Set aside.  Let mustard seeds “bloom” for a few minutes while the rest of the sauce comes to a boil.

In a medium pot, combine remaining ingredients.  Stirring occasionally, bring to a simmer, about 5 minutes.  Strain soaked mustard seeds (discarding water) and add the seeds to the pot.  Let sauce simmer until cranberries pop and mixture reduces slightly, about 10 minutes, stirring occasionally.  Let sauce cool to room temperature.  Remove orange peel strips and cinnamon stick before serving.

  • 3 lbs Pork Shoulder boneless
  • 1 Tbs Kosher Salt
  • 1 Tbs Crack Black Pepper

Preheat one side of a bbq to 300 degrees Fahrenheit, you will be cooking this recipe over indirect heat so only half of the bbq is needed.

Season pork all over with salt and pepper and place on bbq over indirect heat (or “cold” side of the bbq), cover the bbq and cook for 2 hours.  Remove pork from bbq and tightly wrap in heavy duty foil or double layer of regular foil and return to bbq over indirect heat.  Cook for another 2 hours or until meat is fork tender.

Unwrap meat and place in a brownie pan.  Using two forks, shred the meat into strands making sure to incorporate all the cooking juices.  Cover and keep warm until you are ready to put it together.

Mustard Sauce

  • 1/2 C Yellow Mustard
  • 1/4 C White Wine Vinegar
  • 1/4 C Apple Cider Vinegar
  • 2 Tbsp Honey
  • 1/2 Tsp Garlic Powder

Combine all in a small pot and bring to the boil.  Simmer for 1 minute and set aside till cooled to room temperature.

BBQ Vinegar Sauce

  • 1/2 C BBQ Sauce
  • 1/2 C Red Wine Vinegar
  • 1/8 Tsp Kosher Salt
  • 1/8 Tsp ground Black Pepper

Combine all in a small pot and bring to the boil.  Simmer for 1 minute and set aside till cooled to room temperature.

Putting It Together

  • 8 Buns
  • 2 Tbsp room temperature Unsalted Butter

Place butter on inside of both sides of all the buns.  Place over direct heat of bbq until the bun is warmed through and they get some grill marks.

Place a healthy portion of pulled pork on the bottom half of bun followed by a healthy portion of your sauce of choice.

For the authentic pulled pork sandwich experience, the dish is just the bun, meat and sauce. If you are looking for a little extra, then garnish with pickles, coleslaw, herbs, and/ or potato chips.  Enjoy.

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