Pulled Pork Sandwiches
Ingredients
¼ cup (50 mL) paprika½ tsp (2 mL) dry mustard
2 tbsp (30 mL) sea salt
1 tbsp (15 mL) black pepper
¼ cup (50 mL) brown sugar
2 lb (1000 g) pork shoulder
2 tbsp (30 mL) olive oil
¼ cup (50 mL) diced shallots
1 bay leaf
1 bottle (341 mL) beer
1 bottle (455 mL) barbecue sauce
4-6 buns
Canadian mozzarella and old cheddar
Directions
In a small bowl, mix paprika, dry mustard, sea salt, black pepper and brown sugar; rub mix all over pork shoulder. In a frying pan over medium-high, heat olive oil, and sear pork shoulder for 2-3 minutes on all sides.
Remove pork from pan and place in slow cooker (include pan drippings); add shallots, bay leaf and beer; cook on low for 6 hours.
Using two forks, start to pull the pork; if it’s not coming apart easily return to slow cooker to cook for a bit longer.
Return shredded pork to slow cooker, mix in barbecue sauce and reheat on low for 30 minutes. Serve on your favourite buns with shredded Canadian old cheddar and mozzarella cheese—and lots of napkins. Makes 4-6 servings.
Remove pork from pan and place in slow cooker (include pan drippings); add shallots, bay leaf and beer; cook on low for 6 hours.
Using two forks, start to pull the pork; if it’s not coming apart easily return to slow cooker to cook for a bit longer.
Return shredded pork to slow cooker, mix in barbecue sauce and reheat on low for 30 minutes. Serve on your favourite buns with shredded Canadian old cheddar and mozzarella cheese—and lots of napkins. Makes 4-6 servings.
Suitable Drinks
- Soft Drinks