Friday, October 24, 2008

BBQ Pulled Pork Sandi

Hello everyone!

So in this little family of ours, Derek is the "Carnivore" and I am the "Vegetarian". I usually prefer to eat veggies and fruits, mixed with some Tofu once in a while. The only meat that I eat on a semi-regular basis is Chicken, rarely do I eat/cook red meat.

Usually after a few days of veggies and tofu, Derek would gently make a comment about how he is trying to build some muscle ---- which really means, I WANT SOME MEAT WOMAN! So today, after reading up a few recipes, I decided that I would step out of my comfort zone and make some chunky pork for my lovely partner.

This dish was very very successful, and it was a total fluke! I was absolutely exhausted after a week of school and work, and somehow had 2 recipes completely mixed up in my brain. When I came home from lugging all the grocery home and read the recipe, I realized that I bought half the ingredients for one recipe and half for the other recipe. So I started throwing in random things and crossed my fingers for a tasty result.

What you will need:

3-4 lbs Pork Shoulder Roast, rinsed and dried
1 Tbsp olive oil
2 Medium onions, chopped
4 Garlic cloves, roughly diced
1 Small jalapeno peppers, diced, keep seeds
24-ounce crushed tomatoes
18-ounce BBQ sauce (I mixed Diana's Original & Bull's Eye Sweet and Sticky)
1 Tbsp brown sugar
2 Tsp Chile powder
1 Bay leaf
8 Scotch bap (any kind of buns will work)

  1. In a large pot, heat olive oil on medium heat. Add the onions and garlic, saute for about 5 minutes. Add in Jalapeno peppers with seeds, saute for another 2 minutes.
  2. Add in the crushed tomatoes, and then slowly stir in the BBQ sauce. Allow the sauce to simmer for about 10 minutes, and add in brown sugar, Chile powder and bay leaf. (Before you add in any sugar, taste the sauce and see if it is sweet enough. Depending on what you choose, sometimes the BBQ sauces alone are sufficient)
  3. Add the roast into the sauce. Make sure the sauces completely covers the roast by scooping the sauce over the meat. Bring to a low simmer, cover the pot and cook the meat until tender - approx 3 - 3.5 hrs.
  4. Remove the pot from the heat, and when cool, remove pork from the sauce and cut into small slices.
  5. On medium heat, reduce the sauce by 2 thirds. Remove the bay leaf, and add the pork back into sauce for a quick soak.
  6. Serve pork with Scotch baps. makes 8 servings.
The after math...
ENJOY! Make sure you have tons of napkins on hand!



W said...

That bbq pulled pork sandwich looks dish-licking good.. pun intended :)

I also enjoyed the fact that Derek saying he wants muscle means that he needs meat. Let's just say that if I had Derek's muscles, Annie's hand would be broken hahaha

^angeli^ said...

droooool i love pulled pork sandwiches! good job vegetarian annie!

sterling said...

Sounds delish! We had BBQ pulled chicken sandwiches last week... love the picture of Derek!

Gillian said...

Hi Annie and Derek!
When meat is "pulled" does that just mean that you can literally pull it into fibre sort of pieces? Does it have no bones so you can just put it straight on a bun?
Apparently even the non-terminology terminology is too advanced for me.
I heart your blog.

Annie and Derek said...

According my very very limited food knowledge, I think pulled means exactly what you had said earlier.

With the bone thing, we used a roast, so it didn't have bones. We basically just pulled the meat apart and put it on the bun with some sauce and swallowed it.