Photo is a Screen Shot from the Video
Open Faced Pulled Pork Sandwich
Teaser – If any
Video Courtesy of Cooking Today
Open Faced Pulled Pork Sandwich Recipe
Ingredients
- 3 1/2 pounds Pork Shoulder or Pork Butt, bone-in for flavor
- BBQ Dry Rub (Recipe below)
- Olive Oil, for cooking
- 2 large cartons Beef Stock
- 2 Yellow Onions, quartered
- Dash Liquid Smoke, to taste
- 3 tablespoons Apple Cider Vinegar
Directions
- Rub dry rub all over meat, pressing into crevices and into the meat. Be generous.
- Preheat oven to 325°F.
- In a hot preheated dutch oven with a little olive oil in the bottom, sear the meat on all sides until well-browned.
- Tuck quartered onions around the sides of the meat.
- Pour enough stock on the meat to nearly cover it.
- Add dashes of liquid smoke and apple cider vinegar.
- Place on the stove top over medium-high heat and bring to a boil. Cover with lid. Place in preheated 325°F oven and cook for 3 – 4 hours. Remove from oven.
- Check the pork for doneness. The pork is ready when the bone jiggles out easily or when a fork can easily pull the meat apart. Return to oven if not ready and continue to cook, checking every 15 to 30 minutes.
- When ready, transfer to a deep serving platter or tray. Pull apart with two forks or pork shredders (See below).
- Spoon a little reserved braising liquid over meat.
- Cover with foil to keep warm until ready to eat.
Serve on toasted open-faced Texas toast with BBQ sauce, chow-chow, and onions.
Use leftovers in pork tacos with cilantro slaw and avocado crema.
BBQ Rub Recipe
Ingredients
- 1/2 cup Salt
- 1/2 cup Brown Sugar
- 1 teaspoon Onion
- 1 teaspoon Garlic
- 1 teaspoon Cumin
- 1 teaspoon Chili
- 1 teaspoon Oregano
- 1 teaspoon Mustard
- 1/2 teaspoon Red Pepper Flakes
Directions
- Mix dry rub together in a bowl.
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Original Video can be found at Open Faced Pulled Pork Sandwich – Cooking Today with Amy Hannon. Additional Information Courtesy of Wikipedia and is used by permission.