Barbeque Pulled Pork Sanwich

 

 

 

 

  

BBQ Pulled Pork Sandwich

  

  

  

 this sandwich was not the reason that I tried pulled pork to begin with. I

 mean honestly, who doesn���t love succulent pulled pork, mixed with tangy

 BBQ sauce, topped with coleslaw and piled high on a toasted bun? You

 may get a little messy, but it is worth it.

  

  

  

  

Slow Cooker BBQ Pulled Pork Sliders

  

There's something about sliders that people love. Maybe it's because they

 are so filling even though they are small, or because they are usually

 served at parties. Whatever the reason, people flock to them,

 especially pork sliders.

  

  

Slow Cookers BBQ Pulled Pork

  

  

Sweet and tangy describe this mild, family-style BBQ pork. Start with

a boneless shoulder roast or substitute a boneless loin

 roast for a lower fat BBQ.

  

  

 

  

Pork simmered in root beer makes all the difference. Topped with

 your favorite BBQ sauce, it's sure to bring rave reviews."

  

  

A pulled pork recipe made with pork roast and barbecue sauce, along

 with onions and other seasonings.

  

The first step when making smoked pulled pork barbecue is

deciding which cut of pork you want to use. Unlike brisket,

pulled pork can be made from any fatty pork roast or from

 a whole hog. The best roast is the shoulder.

 

 

 

Pulled Pork Barbecue

 

 

Ingredients:

 

 

3 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

3 tablespoons coarse sea salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar

1 cup yellow or brown mustard

1/2 cup ketchup

1/3 cup packed brown sugar

2 garlic cloves, smashed

1 teaspoon kosher salt

1 teaspoon cayenne

1/2 teaspoon freshly ground black pepper

Pan drippings from the pork

12 hamburger buns

1 recipe Cole Slaw, recipe follows

Pickle spears, for serving

  

Directions:

  

Cider-Vinegar Barbecue Sauce:

 

Mix the paprika, garlic power, brown sugar, dry mustard,

and salt together in a small bowl. Rub the spice blend all

 over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

 

Preheat the oven to 300 degrees F. Put the pork in a

 roasting pan and roast it for about 6 hours. An instant-read

 thermometer stuck into the thickest part of the pork should

 register 170 degrees F, but basically, what you want to

do is to roast it until it's falling apart.

 

While the pork is roasting, make the barbecue sauce.

 Combine the vinegar, mustard, ketchup, brown sugar,

 garlic, salt, cayenne, and black pepper in a saucepan

 over medium heat. Simmer gently, stirring, for 10 minutes

 until the sugar dissolves. Take it off the heat and

 let it sit until you're ready for it.

 

 

When the pork is done, take it out of the oven and put

 it on a large platter. Allow the meat to rest for about

10 minutes. While it's resting, deglaze the pan over

 medium heat with 3/4 cup water, scraping with a wooden

 spoon to pick up all of the browned bits. Reduce by

 about half. Pour that into the saucepan with the

 sauce and cook 5 minutes.

 

While the pork is still warm, you want to "pull" the meat:

Grab 2 forks. Using 1 to steady the meat, use the other to

 "pull" shreds of meat off the roast. Put the shredded

pork in a bowl and pour half of the sauce over. Stir it

 all up well so that the pork is coated with the sauce.

 

To serve, spoon the pulled pork mixture onto the bottom

 half of each hamburger bun, and top with some slaw.

Serve with pickle spears and the remaining sauce on the side.

 

Cole Slaw:

 

1 head green cabbage, shredded

2 carrots, grated

1 red onion, thinly sliced

2 green onions (white and green parts), chopped

1 fresh red chile, sliced

1 1/2 cups mayonnaise

1/4 cup Dijon mustard

1 tablespoon cider vinegar

1 lemon, juiced

Pinch sugar

1/2 teaspoon celery seed

Several dashes hot sauce

Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.