Smoky Pulled Pork Sandwiches & Erdinger Dunkel
Recipe courtesy of Chef and Beer Sommelier Tonia Wilson . Wilson’s interest in food and beer pairing flourished while living and working in Brussels. She is a certified Beer Sommelier and regular contributor to the LCBO’s Food & Drink magazine, where she writes about food and drink.
Serve the pulled pork on soft bread buns to make them more authentic. They will end up getting a bit mushy so keep lots of napkins handy!
4 lb (2 kg) pork shoulder picnic roast
2 tbsp (30 mL) vegetable oil
½ cup (125 mL) tomato paste
5 tsp (25 mL) chili powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dry mustard
2 tsp (10 mL) smoked paprika, mild variety
2 tbsp (30 mL) garlic, finely chopped
2 cups (500 mL) onions, coarsely chopped
¼ cup (60 mL) cider vinegar
¼ cup (60 mL) brown sugar
2 tsp (10 mL) salt
2 cups (500 mL) water
store bought coleslaw for garnish (optional)
- Trim the pork of any skin and cut into 4 large pieces, the piece with the bone will inevitably be the largest.
- In a large Dutch oven heat vegetable oil over medium-high, brown pork on all sides for about 20 minutes. More browning results in more flavour.
- Remove pork from pot, set aside and lower heat. Stir in chili powder, cumin, mustard and paprika. Add garlic, onions and tomato paste, cook for 3 minutes. Add vinegar, sugar, salt, water and pork to pot and bring to the boil over high heat.
- Reduce heat to a low simmer (barely bubbling), cover and simmer for 4 hours or until the pork is fork tender and falls off the bone. Occasionally check pot to see if the liquid has reduced too far and is in risk of burning, if so add more water to pot.
- When pork is ready remove from pot, using 2 forks shred the pork into strips while discarding the bone and any large pieces of fat. If needed reduce the sauce further to attain a slightly thickened sauce and place the shredded pork into the sauce. Serve warm on buns and garnish with coleslaw if desired.