Sunday, May 1, 2011

Beer-Braised Pulled Pork Sandwiches with Tomato Sauce

Give HubbyGrouch some meat in a sandwich (without veggies) and he is happy! When I saw this recipe for "Chile-Braised Pork Shoulder Tacos" in Bon Appetit, I just had to try it out. The preparation is easy, it's enough for 2-3 meals - what more can you ask. I used a lot less chile than the original recipe, though. HubbyGrouch doesn't eat very spicy and I don't like food that is so hot that you can't taste any other flavor. I also used thick Greek-Style flatbread instead of tacos. It's one of my favorite breads, great for sandwiches and BBQ meats. We loved this recipe (even LittleGrouch!), and it was even more flavorful the next day.


Ingredients:
Pork
2 tbsp sugar
1 tbsp lime juice
1/4 - 1/2 tsp dried crushed red pepper
3 pound pork roast (I used pork loin roast)
salt
black pepper
2 tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, coarsely chopped
2 bay leaves
2 tsp dried oregano
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground allspice
1 bottle (12 oz) dark beer

Tomato Sauce
2-3 tsp prepared salsa (not chunky, medium hot)
1 can diced tomatoes, pureed
1 tsp onion powder
1/2 tsp paprika powder
salt
cayenne pepper
vinegar
2-3 tbsp tomato ketchup

Greek-style flatbread for serving

Whisk together sugar, lime juice and red pepper. Preheat oven to 350°F. Season meat with pepper and generously with salt. Heat oil in an oven-proof pot over medium heat. Add onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook until onion is soft, stirring often, about 8 minutes. Add beer, bring to a boil. Add pork to pot. Spread lime juice mix over pork, cover and transfer to oven. Braise pork, basting occasionally with pan juices, until very tender, about 2 1/2 hours. Transfer pork to a large platter. Let cool slightly, then shred with two forks. Transfer back into pot, mix well with pan juices, season to taste with salt. For the tomato sauce, bring  salsa, tomatoes, onion powder, paprika powder, salt, and cayenne pepper to a boil over low heat. Simmer for 5 minutes. Stir in ketchup and season to taste with vinegar and salt. Serve meat and tomato sauce on bread.

4 comments:

  1. This sounds so wonderful! I've never beer braised meat but it sounds perfect!

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  2. I love pulled pork and the spices along with the dark beer sounds like a tasty way to braise it. Thanks for sharing. Buzz.
    flourtrader.blogspot.com

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  3. Oh man, that looks outstanding! We're big fans of pulled pork sammiches AND beer! Great combo :) Buzzed

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  4. Never thought to put pulled pork on flat bread...totally have to try it that way

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