Dennis thought pulled pork sandwiches would be good for dinner last night while watching the World Series game. Congratulations to the Boston Redsox on becoming the 2018 World Series Champions!
While I was at the market picking up a pork shoulder blade roast, I noticed a clearance rack with a shelf of single bottles of beer for sale. I decided to grab one to add to my pork, along with a bottle of Memphis barbecue sauce.
I sprinkled kosher salt and fresh ground pepper over the entire roast, as well as dried oregano, garlic powder and red pepper flakes. I chose to go with a pork shoulder blade roast because it was much smaller than a pork shoulder butt. Dennis and I would be the only two eating the pork shoulder, so I didn’t want too much left over.
Once the salt and pepper were sprinkled on the roast, I placed it in my slow cooker and covered it with a chopped poblano pepper.
I then poured one bottle of beer into the slow cooker and over the roast, as well as a bottle of Memphis barbecue sauce. Feel free to use your favorite barbecue sauce for this recipe.
I placed the lid on the crock pot and set it to cook on high for an hour and a half. After an hour and a half, I turned the temperature to low and let it continue to cook for 6-1/2 hours. The butcher suggested starting the roast on high for the first hour and a half and then reducing the temperature to low. I appreciated his suggestion, it was definitely a good one!d
I then shredded the meat with two forks on a cutting board, reserving the juice in the crock pot to use on our sandwiches.
While the pork was in the last few minutes of cooking, I cut a bit of red cabbage, sliced a jalapeño pepper, sliced a few pieces off a red onion and chopped some parsley to add to the top of our sandwich.
We served the pulled pork on a lovely brioche roll – yum! A few potato chips and pickles were the only sides needed to complete our Sunday night supper.
3-4 pound shoulder blade roast
2 teaspoons kosher salt
1 teaspoon pepper
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano
1 teaspoon garlic powder
1 bottle beer
1 bottle barbecue sauce
red cabbage, sliced thin (as much as you want)
red onion, sliced (as much as you want)
flat-leaf parsley, 1/8 cup, minced
1 jalapeño, sliced (seeds removed if you choose)
- Sprinkle roast all over with kosher salt and pepper. Then sprinkle with oregano, garlic powder and red pepper flakes.
- Place in slow cooker and cover with chopped poblano pepper.
- Pour beer and barbecue sauce over and around roast.
- Set crock pot to high for an hour and a half. After an hour and a half, reduce temperature to low and continue to cook for 6-1/2 hours.
- Serve on a brioche roll with cabbage, onion, jalapeño and parsley.
Until next time, Kris