Cooking With Libby: Spicy Pulled Pork Sandwiches {Three 31}

Hello all :)

Since the fam and I will be in transit for the next month or so, I am taking a break from blogging. I have lined up some wonderful food bloggers to fill in for me while I am away. I hope you enjoy them.

The first blogger to grace us with her presence is Nicole from the blog, Three 31.

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Hey there, fans of Cooking With Libby!

I am Nicole, the writer behind Three 31. When I am not teaching middle school language arts or traveling or serving on mission teams, I am learning photography, reading, or cooking and baking. As much as I enjoy being in my kitchen, there are times when it is simply impossible.

Life happens in the form of school meetings, mid-week Bible studies, book club gatherings, blog post writing, and travel itineraries. It's during these times I am thankful for a Crock-Pot or Dutch oven. Husband is appreciative too because he likes to have my home-cooked meals even when I am not at home.

One of my favorite dishes is spicy pulled pork. It's easy to prepare and provides lots of leftovers. With leftovers, we have meals for a few days or I wrap it up tight and freeze it for a rainy day. Growing up, my mom made this dish by slow-cooking the pork in Coca-Cola. Then, we'd pour my Dad's family's secret BBQ sauce over the meat. When I took a bite of my sandwich, sauce ran down my chin.

Spicy Pulled Pork Sandwiches

Ingredients:

1 bone-in Boston Butt (pork roast) 6-8lbs

1 can Chilpotle (adobo) peppers

1 onion, peeled and quartered

2 tablespoons garlic, minced

4 tablespoons brown sugar

4 tablespoons molasses

6-8 cups Dr.Pepper

Directions:

Preheat oven to 300 degrees.

Rinse and pat dry the roast, set aside.

In Crock-pot or Dutch oven (with tight-fitting lid), arrange onion pieces on the bottom of the pan.

Massage brown sugar into the meat, covering all sides.

Set roast inside the pan and add garlic, peppers, and molasses.

Pour Dr. Pepper over meat.

Cover with lid and bake for six (6) hours, or until bone comes out easily.

To shred the meat, use a stand mixer with paddle attachment — I learned this on Pinterest!!!! While meat is hot, place large pieces (minus fat and gristle) inside mixing bowl. With paddle attachment, "mix" for 20-30 seconds until meat is shredded. Transfer to a large dish and repeat until all of the meat is shredded. Allow cooking liquid to cool and discard grease. Return meat to the cooking liquid and heat until warm. Serve on buttered buns.

Start with a pork shoulder roast ..... or Boston butt roast .... or bone-in pork roast ... whatever you want to call it. Boneless roasts are available (and usually cost less), but I prefer bone-in.

Chilpotle peppers have a great smoky flavor and add lots of spice. Don't worry though, the sugar and molasses do not make the meat overly sweet. If you prefer a mild taste, use fewer whole peppers and discard the adobo sauce.

Does this look like heaven in a pan or what?! That pork roast is singing the Hallelujah chorus. Obviously, I like spice and pour the entire can of peppers (and adobo sauce) on top. Drizzle with some dark molasses and you've got a seriously handsome piece of swine. :)

After six hours, the bone slides right out and the meat is perfectly cooked. Discard peppers and onions, plus fat and gristle, then shred the meat. You can shred with two forks (if you have nothing else to do for 3 hours) or using a stand mixer with paddle attachment.

Holy guacamole .... now THAT is a sandwich! I toast buttered buns, top with pork, and drizzle more sauce on top. The messier the better. For side dishes, I usually serve these spicy sandwiches with something creamy and cool like potato salad or cole slaw.

Enjoy! Please visit me at Three 31 and on Facebook, Twitter, and Pinterest.