Friday, February 7, 2014

Superbowl Pulled Pork Sandwiches with Jack Daniels BBQ Sauce

Pulled pork will always be one of my favorite things to make.  It's a huge crowd pleaser, makes a ton and you can change it up a hundred different ways.

It's perfect Superbowl food.

You can make the pork and the sauce in advance, then in the morning put everything in the slow cooker to stay warm so you can hang with your guests when they arrive, or bring it with you ready-to-serve.

I like mine on a cheap hamburger bun (nothing gourmet about this meal) topped with a little cole slaw (super simple: a bag of pre-cut slaw mix and a dressing of mayo, mustard, sugar and vinegar).  You could further simplify the recipe by using store-bought barbecue sauce.

But obviously I can't do that.

Start with a nice big pork shoulder, bone in or out. Put it in a slow cooker, pour two cups of coffee over it, and cover with salt and pepper. Cook on low overnight, up to 12-15 hours.
Allow to cool for an hour, then pull apart into chunks, removing any big yucky fat globs.

To make the barbecue sauce:
Chop 1/2 onion and mince 2 or 3 cloves garlic. Heat olive oil in a saucepan and sauté until browned.
Deglaze the pan with about 2/3 cup Jack Daniels.
Add about 1 cup raisins & bring to a boil.
Add two cups apple cider vinegar, 1 cup apple cider, 1/4 cup Worcestershire and 2/3 cup soy sauce. Bring up to boil and add 1/4 cup molasses, 1 cup brown sugar and a 6 oz can tomato paste.
Peel an orange, squeeze the segments and drop them in. Season with 2 tablespoons chipotle peppers in adobo, 1 tablespoon smoked paprika, and a pinch each of allspice and ground cloves.
Boil until thickened and taste for seasoning. Add more soy sauce for salt, or apple cider if too tangy. The sauce should be on the thin side when finished, then run it through a food processor or blender.
Drizzle the hot BBQ sauce over the pulled pork and return to the slow cooker on warm or low setting to serve.

Serve a gob of pork on a hamburger bun and top with cole slaw.


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