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.

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources