Tuesday, November 2, 2010
Pulled Pork Sandwich with Beer Gravy
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.
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
Aged Canadian white cheddar (optional)
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.