Primanti Bros. sandwich
Many people return from their travels with souvenirs; I bring back recipes. This one’s from a long-term stay outside of Pittsburgh, where my husband and I discovered the joy of French fries in sandwiches (and sometimes salads, too, but that’s another story).
This slow-cooked pulled pork sandwich is inspired by the many sandwiches we consumed at Primanti Bros., a small chain of restaurants in and around the ‘Burgh. Although we usually opted for pastrami, the combination of the sweet and tangy pulled pork with the cole slaw and fries has become a new family favorite.
Pittsburgh-style pulled pork sandwich
Slow Cooker Pulled Pork
3-4 lb pork roast (shoulder or butt roast, bone in or boneless)
1 onion, sliced
About 2-3 cups water
Salt and pepper to taste
8 oz barbecue sauce (we like Sweet Baby Ray’s)
For sandwiches:
Thick slices of sourdough bread
Cole slaw
French fries
Place half of sliced onions on the bottom of the slow cooker, and set roast on top. Season roast with salt and pepper to taste, then cover with remaining onions. Fill the slow cooker about two thirds of the way with water (about 2 or 3 cups).
Cover and cook on low for 8 to 10 hours (or high for about 4-5 hours), or until cooked through. After it finishes cooking, remove the roast to a plate, and toss bones, onions and any fat. Let meat cool until can be handled comfortably, then use two forks to shred, or pull, the roast apart. Mix in barbecue sauce. Serve pork in a sandwich topped with cole slaw and fries.
