Easy Oven-Baked Pulled Pork Sandwiches

Ingredients

serves Serves 8 to 12, active time 20 minutes, total time 6 hours

• 2 tablespoons light or dark brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 bone-in pork shoulder, preferably skin-on, 6 to 8 pounds
• 1/2 cup cider vinegar
• 2 tablespoons sugar
• 1 tablespoon red pepper flakes
• 1/2 teaspoon natural liquid smoke (such as Wright's, optional)
• Soft toasted buns for serving
• Condiments as desired, such as chopped pickled cherry peppers, raw onions, pickles, or cole slaw

Procedures

1. Adjust oven rack to lower-middle position and preheat oven to 325°F. Combine brown sugar, salt, pepper, cumin, coriander, paprika, and cayenne in a small bowl and mix with fingers until homogenous. Rub generously over all surfaces of pork.
   
2. Place pork on a foil-lined rimmed baking sheet skin-side-up and transfer to oven. Roast until a fork inserted in thickest part of pork can be twisted easily and meat shreds off with little resistance, about 3 1/2 hours. Remove pork from oven. Increase temperature to 500°F.
   
3. Carefully lift skin off of pork. Scrape any clinging meat or fat into a large bowl using a fork or a large spoon. Transfer pork shoulder to bowl and return skin to baking sheet. Roast skin until crisp and bubbly, about 5 minutes. Remove from oven and let cool.
   
4. When pork is cool enough to handle, pul meat from bone and shred with your fingers. Discard bone. Finely chop skin and mix it in with the meat. Season meat with salt and pepper to taste, then season with vinegar, sugar, red pepper flakes, and liquid smoke (if using), starting with half of each and increasing until desired level of seasoning is reached. (See note above.)
   
5. Serve pulled pork hot in toasted buns with condiments as desired.

Farro Salad with Lentils, Beans and Oven Roasted Vegetables

Ingredients

serves Serves 8 to 10 , active time 25 minutes, total time 45 minutes

• 2 medium zucchini, cut into 1-inch dice, about 4 cups
• 2 Japanese eggplants, cut into 1-inch dice, about 4 cups
• 1 sweet red pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
• 1 yellow pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
• 2 medium sweet onions, cut into 1-inch dice, about 2 cups
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 3/4 cup extra virgin olive oil, divided
• 1 tablespoon dried oregano
• Kosher salt and freshly ground black pepper
• 8 cups cooked, cooled farro (see note above)
• 2 cups cooked, cooled lentils (see note above)
• 2 cups cooked small white beans, (or one 15-ounce can, drained and rinsed; or use additional farro)
• 1/2 cup fresh parsley leaves, finely chopped
• 1 cup chopped fresh greens (such as celery leaves or arugula)
• 1/4 cup balsamic vinegar

Procedures

1. Preheat oven to 400°F. In a large bowl, toss together the zucchini, eggplants, red and yellow peppers, onion, garlic, 1/2 cup olive oil, dried oregano, salt and pepper. Spread the vegetables out onto two large foil-lined baking sheets and roast until soft and lightly browned, stirring every so often as they cook, 25 to 30 minutes. Cool to room temperature.
   
2. In a large bowl, add the farro, lentils, beans (if using), parsley, celery leaves, and cooled vegetables. Toss to mix well. Drizzle with balsamic vinegar, and remaining olive oil and mix weel. Taste, and adjust salt and pepper as needed.