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Tuesday, November 2, 2010

Pulled Pork Sandwich with Beer Gravy

   BBQ lovers around the world will tell you that they love pulled pork.  Made from the pork shoulder(sometimes called Boston Butt)is usually slow cooked in outdoor smokers for hours at low heat.  This method infuses smokey flavor and makes the pork tender, succulent and stringy.  It is then pulled apart and smothered in a BBQ sauce of some sort.  For those of us who want similar results but don't have a smoker or can't be bothered to baby sit a smoldering fire all day and night there is an alternative.
   Achieving the tender, stringy texture does take time but can be cooked in your oven indoors.  With a fairly simple preparation and some patience you can enjoy championship BBQ in your very own kitchen.
   Although my recipe is topped with a gravy made from the pork's own juices, beef stock and some beer this can simply be replaced with your favorite BBQ sauce.

Ingredients

1  5-6LB. pork shoulder
1 cup beef stock
1 beer (your choice)
2 Tbsp garlic powder
2 Tbsp Paprika
2 Tbsp dry rosemary
2 Tbsp dry oregano
1-2 Tbsp all purpose flour
Salt and pepper
Fresh bread
Aged Canadian white cheddar (optional)
Rub pork shoulder with garlic powder, paprika, rosemary and oregano .  Cover and refrigerate for at least 3 hours.
In an oven proof pot heat 3 Tbsp oil on stove top and begin browning pork on all sides( 2 minutes per side)
At this point sprinkle with salt and pepper then add beef stock and beer.  Cover and place in a pre heated 375f oven for 3 1/2 -4 hours.  (No need to check on it for the first 3 hours.)
Remove pork from pot and allow it to rest for 10 minutes.  Using 2 forks, begin pulling pork apart until it is completely shredded. Set aside.
Place pot back on stove top, add about 2 Tbsp flour and wisk vigorously until it begins to boil and thicken.
Slice your favorite bread or bun ( I used a homemade crusty loaf) and toast in the oven for a few minutes.
Add some sliced or shredded aged white Canadian cheddar to your bread, top with a heaping amount of pulled pork and smother with gravy.
Succulent, stringy pork shreds, wonderful beer infused gravy and melted cheese on a nice crusty bread makes the ultimate hot sandwich which can accompany almost any soup or salad.

For those of you who enjoy BBQ sauce instead of gravy just add your sauce to the pork once it is pulled and toss until well mixed.

7 comments:

Andrea the Kitchen Witch said...

Good lord that sounds amazing!! I love oven 'bbq' pork - but the beer, I bet that takes it to a whole new level. And the white cheddar, now that's just plain good thinking :)

Bridgett said...

That sauce would win anyone over. Incredible!

Rich's Good Food said...

Looking great Danny!! Im going to go freezer diving this weekend to see i have something to recreate this with :)

Diana's Cocina said...

Danny this is the ultimate! This looks and sounds delicious.

Karen said...

Although I don't like to drink beer, I really like it in stews and hearty soups. This gravy looks so rich and the sandwich delicious!

Chef Basket said...

Thanks for this pulled pork sandwich with beer gravy recipe. I think the Canadian white cheddar would go great with this.

Anonymous said...

Really looks amazing! I like the idea of a beer gravy. I do something similar with my pork only I do it in the crock pot, and have added the beer while cooking, but never thought
of adding it to the gravy!!

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