Honey-mustard Pulled Pork Sandwiches
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.
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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