BBQ Pork Sandwich


3-4lbs. boneless pork loin or pork shoulder

1 teaspoon salt

1 teaspoon pepper

2 cups BBQ sauce (recipe below)

8 hamburger buns

2 cups coleslaw 

Homemade pickles for garnish (recipe below)


Wash pork and pat dry.  Place pork in a slow cooker. 


Pierce the pork several times with a knife  and add ½ cup of water.  Pour 2 cups of the BBQ sauce over the top and add salt and pepper.  


Cook on low for 10 hours or until it easily pulls apart.


Remove pork from the slow cooker and shred with 2 forks. Remove any excess fat.  Place the pork back into the slow cooker with the BBQ sauce and juices and cook for another 15 minutes.


Serve shredded BBQ pork on a bun and top with coleslaw and pickles.




Homemade BBQ Sauce recipe:

2 cups ketchup

½ apple cider vinegar

¼ cup brown sugar

2 tablespoons honey

1 tablespoon worcestershire sauce

1 tablespoon lemon juice

1 teaspoon pepper 

¼ teaspoon hot sauce


In a medium sized saucepan on medium heat, whisk together all the ingredients.  Allow the sauce to come to a bubble and then reduce the heat to low.  Simmer until thickened, about 10 minutes.  Use immediately or store in an airtight container in the refrigerator until ready to use. 



Homemade Pickle recipe:

7 cups sliced cucumbers

1 white onion, thinly sliced

2 cups sugar

1 cup white vinegar

1 Tablespoon celery seed

2 Tablespoons salt

1 cup warm water

Slice cucumbers into 1/8 inch slices on a mandolin or with a sharp knife. Thinly slice the onion. Place cucumber and onion slices in a large bowl.  

Mix sugar, water, vinegar, salt and celery seed into a small bowl.  

Pour mixture over cucumbers and onions.  Let stand for 4-5 hours at room temperature.  

Refrigerate for 24 hours and put into jars.  They keep up to 3 months in the refrigerator.



Comments

Post a Comment

Popular posts from this blog

Lime Tilapia with Avocado and Citrus Salsa

Image
1 tablespoon lime juice 1 tablespoon honey 1 jalapeno, thinly sliced 1 orange, segmented 1 grapefruit, segmented 1 avocado, peeled, pitted and diced 4 tilapia fillets  ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon extra virgin olive oil 2 green onions, thinly sliced for garnish In a bowl, combine lime juice, honey and jalapeno. Add orange and grapefruit segments, avocado and a pinch of salt.  Gently toss to combine.  Refrigerate while cooking tilapia. Heat a large skillet on medium high heat and add  extra virgin olive oil.  Evenly salt and pepper the fillets.  Cook for 4 minutes or until golden brown.  Flip and cook for another 2-3 minutes or until the fish is opaque.   Serve fish and top with salsa and sprinkle with green onions.
Read more

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Easy Salmon Salad

 8 oz. cooked salmon, flaked 2 cups cucumber, sliced into half moons 2 cups cherry tomatoes, halved 3/4 cups red onions, chopped 1 avocado, peeled, pitted and chopped 4 cups mixed greens, chopped 2 tablespoons fresh parsley, chopped Dressing: 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/8 teaspoon pepper In a large salad bowl, add salmon, cucumber, tomatoes, red onions and avocado.  Mix gently to combine. In a mason jar, add lemon juice, extra virgin olive oil, salt and pepper and shake to combine. Place a cup of the mixed greens on 4 plates.  Top with salmon mixture.  Drizzle dressing over the top.  Serve chilled.
Read more