|Ingredients||Vegetables, Bread, Meat|
|Day Part||Dinner, Lunch|
Searing the meat on the grill first will add that wonderful smoky flavor to this sandwich. Look for dark brown grill marks before flipping, not just a nice golden color.
6 lb. boneless pork shoulder or Boston butt, trimmed
3 tbsp. dark brown sugar
3 tbsp. paprika
2 tbsp. ground black pepper
2 tbsp. salt
2 tbsp. minced fresh garlic
2 tbsp. canola oil
2 red onions, sliced
2 tbsp. tomato paste
2 cups dark beer
1⁄4 cup spicy brown mustard
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
Hot pepper sauce, to taste
Salt, to taste
12 soft, glazed round buns
- Combine ingredients for spice rub in small bowl; rub on all surfaces of pork. Cover with plastic wrap and refrigerate 2 hours or up to 1 day.
- Sear pork on a grill or in a sauté pan, then place in a roasting pan. Heat oil in a deep sauté pan and add onions; sauté 5 min. Stir in tomato paste and cook 30 sec. Stir in beer, mustard, brown sugar, and Worcestershire; bring to a boil. Pour mixture over and around pork.
- Cover roasting pan and braise pork in 325°F oven for 2-3 hours, until meat pulls apart easily with a fork.
- Remove pork and let cool. Strain braising liquid, reserving onions. Reduce braising liquid until thickened. Add hot sauce and salt to taste.
- Shred pork and combine with the reduced braising liquid to moisten. Pile pork on buns and top with reserved onions.