PNC Park Pulled Pork and Pierogi Stacker

PNC Park Pulled Pork and Pierogi Stacker
Staff Writer

Aramark

Pulled Pork Pierogi Stacker

This pulled pork recipe does the Pittsburgh-favorite pierogi right, combining the ballpark staple pretzel with a tangy onion jam.

Ingredients

  • Pork seasoning, for rub
  • 8  Ounces  bone-in pork shoulder
  • red onion
  • 1/4  Cup  butter
  • 1/2  Cup  balsamic vinegar
  • 1  Cup  white sugar
  • pretzel roll, halved
  • pierogis*
  • Dash of  vegetable oil

Directions

Preheat the oven to 250 degrees.

Generously rub the pork shoulder with the pork seasoning and roast in the oven until it is fork tender, about 6-8 hours. Let it cool after roasting for 20 minutes, then shred the shoulder using 2 large forks.

To make the onion jam, heat a small sauté pan to medium-high and cook the butter and onions until soft, about 3 minutes. Add the vinegar and sugar and cook until the vinegar is reduced and the sugar is dissolved, about 5 minutes. Cool the mixture slightly, add to a food processor and purée until smooth. Let the mixture cool completely.

To build the sandwich, cut the pretzel roll in half and smear the top half with some of the onion jam. Heat 2 small sauté pans to medium-high and add the pork to one and the pierogis and vegetable oil to another. Cook until the pork and the pierogis are heated through; do not brown the pierogis. Place 6-8 ounces of pork on the bottom of the pretzel roll, followed by 2 pierogis, and the top of the pretzel roll.

Nutritional Facts

Total Fat
43g
61%
Sugar
18g
20%
Saturated Fat
16g
67%
Cholesterol
295mg
98%
Carbohydrate, by difference
47g
36%
Protein
108g
100%
Vitamin A, RAE
4µg
1%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Calcium, Ca
146mg
15%
Choline, total
229mg
54%
Fiber, total dietary
4g
16%
Iron, Fe
20mg
100%
Magnesium, Mg
59mg
18%
Niacin
18mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
554mg
79%
Riboflavin
1mg
91%
Selenium, Se
106µg
100%
Sodium, Na
1548mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
215g
8%
Zinc, Zn
8mg
100%

Pulled Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pulled Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.