BBQ Pulled Pork Sandwiches

Name: BBQ Pulled Pork Sandwiches
Prep time: 20 min
Cook time: 5 h
Yield: 8
Ingredients: 4-5lb whole bone-in or boneless pork butt or shoulder; 2-3 tbsps yellow mustard; ¼ cup brown sugar; 1½ tbsps smoked paprika; 1 tbsp garlic powder; 1 tbsp black pepper; 2 tsps chili powder; 1 tsp cumin; 1 tsp onion powder; ½ tsp cayenne; 1 tbsp salt; 1 yellow or white onion; 12oz beer (about 1½ cups); 2 cups homemade or storebought BBQ sauce, divided; ½ cup water; Hamburger buns or Hawaiian sweet rolls; Pickles for serving; Butter for toasting the bread; 2 cups coleslaw mix; Juice from 2 limes; 2 tbsps mayonnaise; ¼ cup pickle juice; 2 tbsps pepperoncini juice; 3-4 tbsps chopped pepperoncinis; 1 tbsp chopped pickled jalapenos*; 2 tbsps fresh chopped cilantro; ½ tsp garlic powder; Salt to taste

fromrockinmeals.com rockinmeals.com/bbq-pulled-pork-sandwiches

Tender, smoky BBQ pulled pork sandwiches topped with a briny, spicy pickle slaw — the perfect make-ahead meal for game day, parties, or easy weeknight dinners.

PT-494189H39M5S

cook 5 hr

Ingredients

Instructions

Start by making your BBQ Rub. Add brown sugar, smoked paprika, garlic powder, chili powder, cumin, onion powder, black pepper, cayenne, and salt to a small bowl and mix until combined.
Place pork butt on a sheet pan or tray. Pat dry with paper towels and trim any excess fat if desired.
Rub the yellow mustard all over until well coated. Season with the BBQ rub, using your hands to press it into the mixture.
Cover the pork tightly with plastic wrap and marinate for at least an hour or up to overnight. When ready to cook, remove the pork from the fridge to allow it to come to room temperature while the oven is preheating.
Preheat the oven to 500°F.
Slice an onion into 1” thick slices. Arrange the rounds in a single layer in the bottom of a Dutch Oven (preferred, but you can also use a roasting pan).
Place the seasoned pork, fat side up, directly on top of the onion slices. Bake uncovered for 25-30 minutes or until a nice crust has formed.
Remove from the oven and reduce the temperature to 300°F. Pour the beer around the pork, add 1 cup BBQ sauce, ½ cup water, and place the lid on the Dutch oven. If using a roasting tray, cover tightly with heavy duty aluminum foil.
Bake for around 4 hours or until the pork is just starting to get tender. Remove the lid or foil and continue baking for another 30-60 minutes or until falling apart tender and to further form the bark on the outside of the pork.
Carefully transfer the pork to a sheet pan or plate and discard the onions. Place the Dutch Oven on the stovetop (or transfer to a saucepan if using a roasting tray) over medium heat. Simmer for 10-15 minutes or until sauce has reduced, skimming off any excess fat.
While the sauce is shimmering, shred the pork, removing any fatty pieces.
Add the pork back into the pot with the remaining BBQ sauce and stir to combine. Taste to adjust for seasoning.
Make the coleslaw by combining coleslaw mix, lime juice, mayonnaise, pickle juice, pepperoncini juice, pepperoncini, jalapenos, cilantro, garlic powder, and salt. Toss to combine and taste to adjust for seasoning.
Slice the rolls in half and butter each side. Toast in a dry pan over medium heat for 2-3 minutes or until golden brown.
Serve the pulled pork on sandwiches with the coleslaw and pickles. Enjoy!