7x7 asks the Bay Area's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

OK, this one may be a bit of a stretch from our Secret Recipe criteria, but it's for festive reasons. For those of you (begrudgingly) tuning in to the Super Bowl this Sunday, this one's for you: Even though the 49ers were robbed this year, you can look ahead to what's coming—namely high-end stadium food at Michael Mina's Bourbon Steak & Pub, which opens its doors in August when the new season kicks off at Levi's Stadium in Santa Clara. This succulent pulled pork sandwich from the game-day guru himself (Mina is a notable 49ers fan and serious tailgater) can be made ahead, so you can focus on the more important things in life, like talking smack. 

Pulled Pork Sandwiches

Serves 6 to 8

1/4 cup dark brown sugar, lightly packed

2 tablespoons kosher or coarse salt

2 tablespoons paprika

1 tablespoon ground black pepper

1/2 tablespoon ground coriander

1/2 teaspoon dry mustard

1/2 teaspoon onion powder

1 boneless pork butt, about 3 pounds

1 1/2 cups apple juice

1/2 cup water

1 package plain soft white rolls or other bread

1.     Mix brown sugar and dry spices together in a small bowl.
2.     Rub all over pork.
3.     Cover, and let sit in the refrigerator for as long as you have time for (as little as 1 hour or up to overnight).
4.     Preheat oven to 300 degrees.
5.     Lay pork on a rack insert fitted inside a roasting pan. (The rack should be high enough so the entire spiced butt is sitting above the cooking liquid.)
6.     Pour in apple juice and water, cover pan tightly with foil, and slow roast for 5 hours.
7.     Remove foil and cook for another 30 minutes, until pork is brown outside and meat is very tender, basically falling apart.
8.     Remove from oven, transfer to large platter, and allow meat to rest for about 10 minutes.
9.     If the pan drippings aren't burned, discard fat and mix drippings back into the pulled pork, which will make it even more moist and flavorful.
10.  While still warm, shred pork into small pieces using 2 forks or 10 fingers.
11.  Transfer to bowl for serving, or cover and refrigerate for up to 2 days.
12.  To reheat, transfer to shallow baking dish, bring to room temperature, and place in preheated 350 degree oven for 15 minutes.
13.  Sandwich between rolls and serve.