PNC Park Pulled Pork And Pierogi Stacker
PNC Park Pulled Pork And Pierogi Stacker
This pulled pork recipe does the Pittsburgh-favorite pierogi right, combining the ballpark staple pretzel with a tangy onion jam.
Servings
1
Ingredients
- pork seasoning, for rub
- 8 ounce bone-in pork shoulder
- 1 red onion
- 1/4 cup butter
- 1/2 cup balsamic vinegar
- 1 cup white sugar
- 1 pretzel roll, halved
- 2 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.