Barbecue Pork Sandwich
| | Barbecue Pork Sandwich |
Ingredients
- 6-8pounds pork shoulder roast or pork tenderloin
- 4tablespoons olive oil, divided
- 1 large sweet yellow onion, diced and sautéed
- 1-2large cloves garlic, chopped fine
- 1/2cup vinegar (red wine cider or specialty vinegar)
- 1teaspoon dry mustard
- 1/2cup Worcestershire sauce
- 2tablespoons fresh lemon juice
- 1tablespoon honey(or 1 teaspoon sugar)
- 1-2tablespoons tobacco sauce(or 1 tablespoon Sriracha chili)
- 2cups water
- 2cups ketchup
- 1/8cup Mesquite or Hickory liquid smoke
- 3/4cup butter
- Salt and pepper to taste when done
Instructions
- In a Dutch oven or large skillet, Sauté onion and garlic in 2 tablespoons oil until golden brown. Remove and set aside. In same skillet, heat 2 tablespoons oil and brown pork on all sides in. Place pork in oven and cook until done. (Cook time depends on size of pork.) When done, cut pork up in large chunks and place in a Dutch oven or Slow Cooker. Add sautéed onion, vinegar, mustard, Worcestershire sauce, lemon juice, honey or sugar, tobacco sauce or Sriracha chili, water, ketchup, liquid smoke and butter. Cook on low heat until pork shreds, 2-3 hours. (See Jan’s Note) Add salt and pepper to taste. Serve on sandwich rolls. Coleslaw can be added to sandwich.
Recipe Notes
Jan’s Note:
After cooking and cutting the pork in chunks, I put all ingredients in a large Crock pot and let it cook overnight on low. I used Mesquite for the liquid smoke. Amazing!