Pulled pork sandwiches - Dairy Foods

Yesterday evening Erik and I got together with some good friends, yummy food and football. Erik is a HUGE Vikings fan so each game has to be an event or get together (necessary elements include friends, beer, game food).

We all know how last night's game ended but we did enjoy great company and these delicious pulled pork sandwiches. This was my first time ever making shredded pork, it was so easy and affordable. We got a 6 pound pork butt shoulder roast for around $10!

I ran out of time but would have liked to reduce the sauce down longer than I did to concentrate the flavor, it was still delicious though and everyone (especially the guys) loved it.

{Photo and recipe credit: Simply Recipes}

Pulled Pork Sandwich Recipe

Ingredients

1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trimmed of excess fat
Hamburger buns

Method

1 Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

2 Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.

4 Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.