Feed a Super Bowl army with pulled pork sandwiches
You don’t need much to fill their bellies with this affordable – yet gourmet – dish
Recipe by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
Photo by Casey Lessard
Looking for something more romantic? “Take a flight this Valentine’s Day” from our February 2008 issue.
This recipe is intended for a slow cooker. If you do not own a slow cooker, don’t worry. It can be done in the oven; just reduce cook time by one-third and cook in covered roasting pan at 225°F.
You’ll need one pork leg, butt, shoulder blade or roast. It’s your choice. I have chosen a de-boned pork leg.
Note: This recipe (3 lbs) serves 8-10 people.
3 lb. pork (choice of cuts above)
1 tbsp salt and pepper
2 tbsp vegetable oil
2 red onions diced
6 cloves of garlic
2 tbsp chili powder
1 tbsp coriander
1 chipotle pepper in adobo sauce
(Optional. This will add flavour and heat)
1 small can tomato sauce
6 oz smoked hickory BBQ sauce
1 oz cider vinegar
355ml root beer (one bottle)
1 tbsp brown sugar
Rub pork with salt and pepper, then sear in a large pan. Once seared, transfer pork into slow cooker. Mix all other ingredients together and pour over pork. Cover and cook on low heat 8-10 hours.
Once cooked transfer pork to cutting board, tent with tin foil and let rest for 15 minutes.
After 15 minutes, take 2 forks and shred pork. i.e. pull pork.
While pork is resting, pour remaining liquid in slow cooker into large pot. Let settle then skim fat off the top. Bring to a boil and reduce and thicken mixture, approx 15-20 minutes. Add pulled pork to mixture and you are ready to serve.
Note: this can be made prior to event and reheat pulled pork in sauce.
I have chosen to serve my pulled pork on a rosemary ciabatta bun with diced onions, avocado, pickled jalapenos’, shredded cheese, shredded lettuce and sour cream. Served with sweet potato fries, and beer of course.