Pulled Pork with Lemon and Garlic on a Potato Herb Roll

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I have been making this pulled pork for quite some time. It is one of our favorite preparations and, if there is a healthier way to make a pork sandwich, then this is it. But, the real star of this dish is the potato herb rolls that I can customize with with any herbs that will complement whatever fillings will be in the sandwich. In this case the pork is made with garlic and lemon so I used thyme, rosemary, dried parsley and onion powder to flavor the rolls.

The pulled pork could not be easier, in fact I hesitate to call this a recipe. I take a 4-5 pound pork shoulder and trim off any excess fat. It goes into a slower cooker and I add several garlic cloves, 1 large lemon cut into quarters or two smaller lemons halved. To ensure the pork is not dry I add about a 1/4 to 1/2 inch of low sodium chicken stock. Thats it! It cooks on low for 8 hours or until it falls apart.

Near the end of the cooking process, I remove the lemons and garlic and reserve the latter for the sandwich. The garlic is perfectly roasted and spreads easily on the roll if you are interested in doing so-and I always do!

Of course, rolls form scratch do take a little more time and effort but are so worth it.

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I use a 6 quart stand mixer with a dough hook attachment for these rolls. You can use a small mixer but note that the final dough will be about 4 1/2 pounds in weight. Most 4 quart mixers will be fine with that, but you could half the recipe if needed. I made 24, 3 oz sandwich rolls from that amount of dough, which would yield about 35, 2 oz dinner rolls. These rolls freeze very well and you could store the extra for several weeks and then refresh as needed.

You will begin by combining all the ingredients, minus the herbs into the mixing bowl and adding temperature controlled water (not shown). In my kitchen I use water at 100°F but anywhere from 80-100°F will work. Mix on low to incorporate then turn to medium to knead for 7-9 minutes. What you are looking for is what is called a “window pane”. This lets you know when the dough has reached its correct gluten development. There is no real mystery about this step. After ~about 7 minutes, turn off the mixer and pull out a small amount of the dough, it will be slightly sticky. Stretch the dough between your thumbs and forefingers into the shape of a rectangle. If the dough breaks it is not ready, the gluten strands are too short. Continue kneading. The dough temperature should be rising as well, and it will be near 77°F to 80°F when the dough is fully developed. Keep checking these two parameters. Eventually, your window pane will be strong, and transparent. Light should be able to show through the dough, without ripping or tearing, as it will be so thin it appears to be a “window”.IMG_1851

Add whatever freshly chopped or dried herbs you want and mix just until the additions are incorporated and evenly distributed.

Cover the dough and allow it to ferment until doubled (about an hour).

Now you can punch it down to degas and divide into the portion size you desire. Shape and place on a parchment lined sheet to proof until 70-80% larger in size.

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Once proofed they need an egg wash and a sprinkle of sea salt. Since I was not adding salt to the pork, I was generous with this!

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Bake, without steam, at 375°F for ~20 minutes or until golden brown.

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These are wonderful on their own or with any type of sandwich you wish to build. The smaller dinner roll version is great with soups and stews as well.

Of course, we had pulled pork in the slow cooker! I shredded the pork and we built our sandwiches. We went with arugula and a grilled pineapple relish with candied peppers! An outstanding combination!

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Let me know if you try either of these recipes!

Pulled Pork with Lemon and Garlic

  • Servings: 24, 3oz rolls
  • Difficulty: Easy
  • Print

This Pulled Pork has no added salt or sugar. The lemon and garlic add wonderful flavor

Credit: Invisible-no-more.com

Ingredients

-4 to 5 pound pork shoulder or pork butt, trimmed of excess fat

-5 to 6 whole garlic cloves, peeled

-2 small lemons, halved

-low sodium chicken broth or water

-grilled pineapple salsa

-arugula

-potato herb rolls (recipe below)

Directions

  1. Place the pork shoulder, garlic and lemon halves into a slow cooker. Add broth or water to about 1/4 inch to 1/2 inch on the bottom. Cover and cook on low for 8 hours.
  2. Near the end of the cooking time, remove the lemons and reserve the garlic for the sandwich build. Continue cooking the pork until if falls apart easily. Shred the meat with two forks and keep the meat warm in the slow cooker.
  3. Build the sandwich with a potato herb roll spread with the reserved garlic (if using), add the grilled pineapple relish, pulled pork and arugula.

Potato Herb Rolls

  • Servings: 24, 3oz. rolls
  • Difficulty: moderate
  • Print

These Potato herb rolls can be customized with any herbs you would like to use to complement your meal.

Credit: On Baking, Text book, 3rd edition

Ingredients

-2 lb 2 oz. Bread flour

-3 oz. Potato flour

-1 oz. Instant yeast

-21 fl. oz. Water, temperature controlled 80°F to 100°F

-2 Eggs

-1.5 oz. Dry milk powder

-2.5 oz. Granulated sugar

-3/4 oz. Salt

-3 fl. oz. Olive oil

Suggested Herbs:

-1 oz. Fresh Parsley, finely chopped or 1/2 oz. dried

-2 teaspoons Fresh Rosemary, finely chopped or 1 teaspoon dried

-2 teaspoons of Fresh Thyme, or 1 teaspoon dried

-1 teaspoon onion powder

-1 teaspoon garlic powder

-1 teaspoon Black pepper

-Egg wash, as needed

-Kosher salt or fleur de sel, as needed

Directions

  1. Place flours, yeast, water, eggs, milk powder, sugar, salt, and oil in the bowl of a stand mixer fitted with a dough hook. Mix on low speed to combine then knead on medium speed until a window pane is achieved and the dough is 77°F (about 7-9 min.). Add in the herbs and mix until the herbs are well distributed throughout the dough.
  2. Cover the dough and ferment until doubled in size (~1 hour).
  3. Punch down the dough and portion into 3 oz pieces. Shape and place on a parchment lined sheet pan.
  4. Proof until the rolls are 70-80% in volume.
  5. Carefully brush the proofed rolls with the egg wash and sprinkle with the salt.
  6. Bake without steam at 375°F for ~20 minutes until golden brown.

 

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Baking Bread on the road with Jen

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I spent many years attempting to teach myself how to cook and bake. I did not come from one of those culinary families where recipes were handed down with care and everyone gathered around the table for special occasions. Ours was more of a “fend for yourself for meals and Pizza Hut is on speed dial” kind of clan. As a result, I didn’t learn my way around a kitchen until I had a family of my own. I read cookbooks, researched various cooking and baking techniques and watched a whole lot of Food Network programs!  Eventually I decided to attend culinary school, a few years ago, and I met some really great friends while honing my few skills. One such friend is Jen, a snowbird from Seattle who spends the first four months of the year in Scottsdale, Arizona. We both share a great love of bread baking and when I knew I’d be in Chandler for two weeks we made plans to spend time at her condo baking something! That something turned out to be hamburger buns she needed to feed a crew of people invading her condo for 10 days during spring training. So, I grabbed my camera and drove 40 minutes to Scottsdale and we dove in!

Just one word about this dough. I have posted bread recipes before and talked about lean doughs. This is the first bread formula that I have shared that is an enriched dough. Meaning that there is more than just flour, water, salt and yeast involved. Butter, eggs, milk power and sugar are included and these additions will make the final product tender and soft, while retaining its structure.  There is also the option to make white, wheat or a combination of both. We opted for 60% bread flour/40% wheat flour to give the rolls a nice texture and a nutty flavor (and slightly more nutritional value).

Another point worth mentioning is that this recipe is from a culinary text book, and they are written differently than standard cookbooks that are meant for home cooking. Times are not listed for fermenting, proofing or baking. As the reader is supposed to be a chef in training they are expected to just know when the dough is done with these processes. So, you will need to use your experience to guide you more than a set time. Additionally, weight is used as opposed to measurements and if you have not been using a scale for your bread baking I would urge you to try it out now, this is a very simple recipe and you will have greater success with that method.

We started by weighing out the bread and wheat flours, salt, milk powder, sugar and instant yeast and mixing to combine. Then we added the eggs, butter and temperature controlled water. This was mixed with a dough hook for 6-8 minutes until the dough was soft, tacky but not sticky.

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We transferred this to an oiled bowl, covered and allowed to double in volume. This took about 80 minutes in a kitchen in Arizona, next to a warm oven.

 

 

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After the dough had doubled it was punched down and portioned into 4.5 oz servings, shaped into rolls and flattened slightly to avoid the dinner roll, round shape. Remember we are looking for hamburger buns.

 

 

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8 rolls per pan, on a non stick silicon liner

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Use flour when flattening the rolls, the dough is a little sticky

The pans are covered and allowed to proof. You will know when they are ready to bake when you press the bun with a finger and it does not spring back. They get a final egg wash (we used 1 egg mixed with a little water to thin it) and sprinkled with sesame seeds.

The pans went into the oven at 350°F until they were the golden brown color we wanted. About 20 minutes in Jen’s oven.

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We had a great time visiting, walking around in the Arizona sun while the dough fermented and eating rolls! I hope you give these a try, they are great for sandwiches, they can hold up to your barbecue fillings and, of course, hamburgers!

Wheat Hamburger Buns               yield: 18   5 1/2 oz rolls

25.8 oz             Bread flour

17.2 oz              Whole Wheat flour

0.76 oz             Salt

2.66 oz             Milk Powder

3.32 oz             Sugar

0.44 oz             Instant Yeast

3.3 oz (two)     Eggs

3.32 oz              Butter, at room temp

26 to 28 oz      Water, 90-100°F

egg wash

sesame seeds, white or black, if using

 

Procedure

  1. Mix together four, salt, powdered milk, sugar and yeast in a 6-quart stand mixer.
  2. Add eggs, butter, water and mix with a paddle attachment unit the flour absorbes the liquid and the dough forms a ball. If dough looks stiff and dry, add more water until it looks soft and supple.
  3. Switch to the dough hook and mix 6-8 minutes. Dough should look soft and tacky but not sticky. Dough should clean the sides but stick a bit to the bottom of the mixing bowl.
  4. Ferment until double. Punch down and potion into rolls. Shape and push down the top slightly. Proof, then egg wash, sprinkle with seeds if desired.
  5. Bake at 350°F until golden brown. Cool completely before slicing.