Pulled Pork Sandwiches

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
12

Searing the meat on the grill first will add that wonderful smoky flavor to this sandwich. Look for dark brown grill marks before flipping, not just a nice golden color.

Ingredients

6 lb. boneless pork shoulder or Boston butt, trimmed

Spice Rub:
3 tbsp. dark brown sugar
3 tbsp. paprika
2 tbsp. ground black pepper
2 tbsp. salt
2 tbsp. minced fresh garlic

Pork BBQ:
2 tbsp. canola oil
2 red onions, sliced
2 tbsp. tomato paste
2 cups dark beer
1⁄4 cup spicy brown mustard
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
Hot pepper sauce, to taste
Salt, to taste
12 soft, glazed round buns

Steps

1. Combine ingredients for spice rub in small bowl; rub on all surfaces of pork. Cover with plastic wrap and refrigerate 2 hours or up to 1 day.

2. Sear pork on a grill or in a sauté pan, then place in a roasting pan. Heat oil in a deep sauté pan and add onions; sauté 5 min. Stir in tomato paste and cook 30 sec. Stir in beer, mustard, brown sugar, and Worcestershire; bring to a boil. Pour mixture over and around pork.

3. Cover roasting pan and braise pork in 325°F oven for 2-3 hours, until meat pulls apart easily with a fork.

4. Remove pork and let cool. Strain braising liquid, reserving onions. Reduce braising liquid until thickened. Add hot sauce and salt to taste.

5. Shred pork and combine with the reduced braising liquid to moisten. Pile pork on buns and top with reserved onions.

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