Honey-mustard Pulled Pork Sandwiches

Honey-mustard Pulled Pork Sandwiches

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 15 minutes
Cook Time 4 hours
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • 2 tablespoons yellow mustard
  • 1 kilo pork shoulder roast, bone in, (2 lbs)
  • 2 bottles beer, (12 oz / 330 ml each)
  • ¾ cup ketchup
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 8 sandwich rolls
  • bread and butter pickle chips, as needed

Instructions
 

  • Prepare your grill for indirect cooking over medium low heat.
  • In a small bowl, add the chili powder, cumin, and salt, and stir to mix. Spread mustard on all sides of the roast.
  • Sprinkle evenly with chili powder mixture.
  • Place roast on a rack in a disposable foil pan. Reserve ¾ cup of beer and set that aside. Pour remaining beer into the foil pan until it just covers the rack.
  • Place foil pan on grill on indirect heat. Cover and grill 4-6 hours or until the internal temp reaches 71° C (160° F).
  • Remove roast to a cutting board, tent with foil and let rest 15 minutes.
  • While the roast is resting, make the sauce. Add the ¾ cup reserved beer, ketchup, honey, and vinegar to a small saucepan. Bring to a boil on medium high heat then reduce to medium heat. Cook and stir until mixture is thickened.
  • Shred roast with two sturdy forks, discarding bones and fat.
  • Add pork to a medium size mixing bowl, pour in sauce you made, toss to combine.
  • Serve on sandwich rolls with pickle chips. Enjoy.

Notes

Low cost per serving.

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