Beer And Bourbon Pulled Pork Sandwiches Food

EASY BEER PULLED PORK (SLOW COOKER)

Steps:

• 1. Set up your crock pot and bring the pork to room temperature. Trim any excess fat. 2. Thinly slice the onion and spread over the bottom of the crock pot. 3. Mix the salt, brown sugar, garlic salt, pepper, paprika and oregano and rub all over the pork. Sprinkle any extra seasoning over the onions. 4. Place the seasoned pork on top of the onions in the crock pot and add the beer. Take care not to wash away the seasoning from the top of the meat. 5. Close the lid and cook on low for up to 12 hours or high for up to 6-7 hours. Exact cooking time will vary based on the size/weight of your meat and your brand of slow cooker. 6. When pork is really tender and can be easily shredded with a pair of forks it is done. Let the shredded pork sit in the crock pot for a few minutes on warm to soak up the delicious juices. Serve.

ROOT BEER PULLED PORK SANDWICH

Steps:

• Place the pork tenderloin or roast in the bottom of a slow cooker and sprinkle with the seasoning salt. Pour the root beer and liquid smoke over the top. Place the lid on the slow cooker and cook on low for 8 hours. Once the pork is done, remove from the pan and shred with a fork. Place into a bowl and add in the Sassy Sauce, as well as 1/2 cup of the juice from the slow cooker. Serve on a bun with bread and butter pickles.
• Ingredients and Directions
• To make the sauce, add the ketchup, brown sugar and mustard and to a medium saucepan. Stir in the remaining ingredients and simmer over medium-low heat for about 15 minutes. Remove and serve with pulled pork sandwiches. Makes 1 1/2 cups.

BOURBON BBQ PORK SANDWICH

Steps:

• For the cole slaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar and hot sauce. Season with salt and pepper and add the cabbages and scallions. Toss well to distribute the mayonnaise thoroughly.
• For the pork: In a medium saucepan over medium heat, add the olive oil and garlic. When the garlic becomes fragrant, add the barbecue sauce and bourbon. Add the pork to the barbecue sauce and stir well to combine. Simmer about 10 minutes.
• To serve: Place the pork on the bread and top with the coleslaw. Drizzle with some extra sauce and serve immediately.
• Preheat the oven to 425 degrees F.
• In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

BEER PULLED PORK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a Dutch oven or heavy pot over medium heat; cook pork in oil until evenly browned on all sides, about 15 minutes. Add beer.
• Cover Dutch oven and bake in the preheated oven until pork is very tender, about 2 hours. Shred pork with a fork and transfer Dutch oven back to the stove top; stir in onion.
• Cook and stir over medium heat until onion is browned, about 15 minutes. Season with salt and pepper.

BOURBON BACON PULLED PORK

Steps:

• Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker.
• Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
• Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with 2 forks. Mix with bacon.

SMOKY BOURBON PULLED PORK SANDWICHES FROM YOUR CROCK POT.

Steps:

• Slice onion, peel and slice apple. Place the onion, apple, bay leaf and pork in your slow cooker.
• Then whisk together the broth, half the grilling sauce, tomatoe paste, flour, chilli powder, Worcestershire sauce, garlic (minced or diced fine) and pepper. Pour into the slow cooker and cook on low for 8 hours or until done.
• Remove any excess fat that has risen to the surface and remove the pork to a cutting board. Cover to keep warm. Take the sauce remaining in the slow cooker and transfer to a saucepan and bring to a boil over medium heat. Reduce heat and simmer until sauce is thickened, then add the remaining applewood grilling sauce. Remove the bay leaf.
• Shred pork with two forks and combine with sauce. Serve on buns with coleslaw and salad on side.
• Enjoy.