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I am a married woman with children out of the home now developing my own interests, hobbies making my way through the heat of the experiences and days of my life. (Click on pictures to enlarge.)

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Tuesday, October 18, 2011

Pulled Pork Sandwiches

PULLED PORK SANDWICHES
Today is my Hubby's birthday and I wanted to make him something special for supper that I have never made before. We both like spicy so these Pulled Pork Sandwiches were perfect for that. This was very easy to cook, and I used the Crock Pot so it cooked all day while we were out enjoying the beautiful fall day.
Here is the recipe for you. I am one of those cooks that don't measure much so feel free to add or subtract as you want if you choose to try this.

2 1/2lb. Pork Butt Roast
1 large coursely chopped Onion
3 large grated Garlic Cloves
7 oz. can Chipotle Peppers in Adobo sauce
2 TBSP. Brown Sugar
1 tsp. Salt
1 tsp. Garlic Powder
1 tsp. Onion Powder
1/2 tsp. fresh ground Black Pepper
1 1/2 tsp. Dry Mustard
1/4 cup Apple Cider Vinegar
3 TBSP. Worchestershire Sauce
1 tsp. dried Thyme flakes
1 tsp. Rosemary dried
1 tsp. dried Cilantro 
24 oz. Dr. Pepper (not the Diet kind)
Chop onion and grate the garlic into the bottom of your Crock Pot. Open up your pork butt roast and spread out flat. Generously season both sides of pork with a mixture of the salt, pepper, dry mustard, brown sugar, garlic and onion powder. Lay Pork on top of your onion layer. Open can of Chipotles and spread peppers and sauce over the top of the Pork. Sprinkle Thyme, Rosemary and Cilantro over top and then pour Dr. Pepper, Apple Cider Vinegar, and Worchestershire sauce over top. 
Cook on low for 9-12 hours. 
Remove pork to platter and pull apart meat using two forks. Pour sauce into dutch oven, strain out most of onion mixture and coarse chop in blender. Boil sauce on stove until reduced in volume by half, add back the coarse chopped onion mixture and the pork and simmer on stove for about 30 minutes. 
While this is simmering it is time to make a Slaw to go on top of your sandwiches. 
1 small Fennel bulb, shredded
! Carrot, shredded
!/2 cup Shredded Daikon Radish
2 green Onions, fine chopped
1 TBSP. Apple Cider Vinegar
2 TBSP Olive Oil
1 Garlic clove, grated
Salt and Pepper to season. 
Mix Apple Cider Vinegar, Olive Oil, garlic, salt and pepper together and pour over vegetables and mix thouroughly. 
To serve split and toast a Fresh Poor Boy Bun. Spread with butter generously and pile Pulled Pork onto bun. Cover with Slaw. 
Enjoy!  







1 comment:

Jillian@FoodFolksandFun said...

This looks SO delicious, I’m book-marking this to make for later! I found you via Tempt my Tummy Tuesday. I’m your newest follower and would love a “follow back”!

Have a great week,

Jillian @ www.foodfolksandfun.blogspot.com