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Pork shoulder sandwiches - Forno Bravo Forum: The Wood-Fired Oven Community

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Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Pork shoulder sandwiches

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  • Pork shoulder sandwiches

    I cooked up a 5 1/2 lb. pork shoulder yesterday. I fired the oven up around 7 in the morning for an hour, then let it cool down with the door half open. I browned the shoulder in a cast iron pan with some salt and pepper, then poured a mixture of palm/brown sugar, garlic, paprika de la vera dulce, juice from 1/2 a lime and water over the shoulder. Tossed in some onion, carrot, coriander seed, and red pepper, then placed it in the oven around noon. The temperature was around 400. I left it alone for two hours, then turned it and put it back in for another 2 1/2 hours. After letting the shoulder rest for half an hour, it was ready to go. Man, that was delicious! I made some rolls to make sandwiches, too (Clayton's recipe for hamburger buns with 1 cup of whole wheat flour and about 1/4 cup of my sour starter). We sliced some Irish cheddar and some mild gurkens (similar to bread and butter pickles). I'll be making this again!
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