By Protein
Brewery Pulled Pork Sandwiches Recipe
Ingredients
Yield: 16 Servings
- AMOUNTS MAIN INGREDIENTS
- 1 EA. Pork Shoulder with skin and bones (about 8 LB.)
- 1 TBSP. Salt-free Cajun Seasoning
- 1 tbsp. Salt (Optional)
- 12 oz. Bottled Lager Beer
- 16 Ea. Soft Buns (Potato Buns)
Sub-Recipe Ingredients
Carolina Vinegar Sauce
- AMOUNTS MAIN INGREDIENTS
- 2/3 cup White Distilled Vinegar
- 1/3 cup Tomato Ketchup
- 1/2 tsp. Hot Red Pepper Sauce
This isn’t your average pulled pork recipe. You can get deep flavor with a can of lager and a delicious Carolina vinegar sauce—without a smoker. Bring your beer to a boil in a Dutch oven and bake your pork shoulder. After a few hours, you can pull it and top it with the sweet and vinegary Carolina sauce. Serve up a sandwich your customers will crave—and come back for.
Directions
- Preheat oven to 325°F
- Using a sharp knife, score skin of pork shoulder, taking care not to cut into flesh, with lines running the length of the shoulder spaced 1 inch apart.
- Rub Cajun seasoning and salt, if using, evenly all over pork.
- Place pork in hotel pan, skin side down, and pour beer around pork.
- Bring beer to boil over high heat. Cover tightly, transfer to pre-heated oven to cook for 2 hours.
- Turn pork over, putting any skin that sticks to bottom of pan back on top of pork. Return to oven, uncovered, until pork is fork-tender, 1 1/2 to 2 hours more.
- Remove from oven. Let pork rest, covered, for 30 to 60 minutes.
- While pork rests, prepare Carolina Vinegar Sauce.
- Transfer pork to chopping board.
- Pour off pan juices into glass bowl; let stand.
- Using a knife, cut pork off bone. Using two forks, pull pork into shreds or chop with knife, discarding fat and rind as desired. Transfer to a large bowl.
- Skim off and discard yellow fat from pan juices; stir juices into pork.
- Serve pork on buns with Carolina Vinegar Sauce on the side for drizzling on the pork.
Sub-Recipe Directions
Carolina Vinegar Sauce
- In a small bowl whisk vinegar, ketchup and hot sauce. Set aside.
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