This pulled pork sandwich is out of this world. It has a combination of flavors that make it outstanding. We are going to cook it in the slow cooker and use dark beer as the braising liquid. We will also add chipotles and adobo to this which will give it a nice smoky spiciness that fends very well with the rest of the ingredients.
This pulled pork will take between 7 to 8 hours to cook in a slow cooker so please keep that in mind. You can certainly make it a day ahead and allow the flavors to meld with each other but you don’t have to. Simply get it all together and leave it be. You will have delicious food when you get home and your house will smell heavenly.
If you make this a day ahead, simply cool it down and shred it before refrigerating. Add the barbecue sauce to the pork before serving.
Here is what you are going to need for this delectable pulled pork sandwich:
1 – 5 pound bone-in pork shoulder
2 medium yellow onions, finely chopped
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons paprika
2 teaspoon cayenne pepper
2 teaspoons garlic powder
1/2 cup brown sugar
4 canned chipotle peppers in adobo, chopped (keep the adobo)
2 tablespoons of the adobo
12 oz. dark beer
3/4 cup ketchup
3/4 cup cider vinegar
2 tablespoons tomato paste
Salt & Pepper
Barbecue sauce of your choice
Dill pickle chips
12 Kaiser rolls
Rinse and pat dry the pork. Trim off the excess fat. Season generously with salt and pepper. Heat a skillet with olive oil. Brown the pork evenly on all sides.
Heat a large pot with olive oil. Add the onions and cook for 15 minutes, stirring frequently, until lightly browned and soft. Add the chili powder, paprika, cumin, cayenne and garlic. Mix well and cook for 1 minute until aromatic.
Add the rest of the ingredients – except for the pork. Mix well and bring to a boil. Reduce heat and simmer, uncovered, for 10 to 15 minutes until sauce is thick.
Place the pork in the Crock-pot. Pour the sauce on the pork and coat well.
Cover the pot. Cook for 7 to 8 hours until you can separate the meat with a fork.
Remove the meat from the pot to a cutting board and allow to cool down for 10 minutes. Shred the pork using 2 forks and place it in a large skillet. Discard any excess fat that you might have missed. Skim away some of the fat from the sauce. Add 1/4 cup of sauce to the pork. Add enough barbecue sauce to the pork to make it juicy. Mix well and heat through.
Serve the pulled pork on the bottom part of a bun. Layer with pickle chips and cover with the top part of the bun. Serve with cole slaw and potato chips. Enjoy!