Pulled pork season is in full swing as football is dominating the television and the oktoberfest beer is flowing. Try this beer braised pulled pork sandwich with chipotle molasses BBQ sauce for your next game day!
I love pulled pork, it’s so easy to make – throw it in the crock pot on low and let the magic happen. The only caveat is waiting 8-10 hours until its done! But it’s totally worth it for a tender, slow and low pulled pork sandwich.
I generally make my pulled pork on Sunday’s as that gives me the opportunity to utilize the leftovers throughout the week. You can make tacos, enchiladas, pizza, omelets, you name it with your leftover pork! Sunday is football day in our household, and it’s a great meal to have while the game is on, as it can feed a crowd. It also goes great with a cold beer (which is also essential on game day).
This fall season is for recipes to warm you up on those chilly days, and this recipe does the trick. These sandwiches are hearty and full of sweet-spicy goodness from the chipotle-molasses bbq sauce. The beauty in this recipe is how simple yet flavorful it is.
The BBQ sauce is made with few ingredients and can be tailored to fit your needs. While this chipotle-molasses bbq sauce is a tad spicy, you can certainly lower the amount of chipotle sauce if necessary. Serve these sandwiches up with some vinegar coleslaw and pickles, or with any condiments of your choosing!
|
|
Beer Braised Pulled Pork with Chipotle-Molasses BBQ
|
| Servings |
| 8 |
|
|
- 3-4pounds pork shoulder
- 1onion sliced
- 12oz beer*I used oktoberfest
- 2 bay leaves
- 1tablespoon marjoram
- 1 tablespoon cumin
- 1teaspoon salt
- 1teaspoon pepper
- 8 pretzel buns
- 1 cup coleslaw*optional
- 1/4cup chipotle sauce
- 1/4cup molasses
- 1/4cup onionfinely chopped
- 3/4cup ketchup
- 1tablespoon worcestershire sauce
- 1tablespoon balsamic vinegar
- 1teaspoon ground mustard
- 1teaspoon garlicminced
- 1/4cup brown sguar
- Mix together seasoning (marjoram, cumin, salt and pepper), and rub over pork shoulder.
- Place onions and pork shoulder in a crock pot. Add beer and bay leaves. Cook on low for 8-10 hours, or alternatively on high for 4-6 hours.
- In a small sauce pan, whisk together all bbq sauce ingredients. Bring to a boil over medium-low heat. Cover and reduce heat to low, simmer for 30 minutes.
- Remove the pork shoulder from the crock pot. Dispose of onions and bay leaves, and drain liquid. Place pork shoulder back into the crock pot and shred with two forks.
- Add bbq sauce to pork and mix thoroughly. Assemble pork sandwiches with optional coleslaw and other condiments of choice.
- EAT
Leave a Reply