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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources