Beer and Bourbon Pulled Pork Sandwiches

A hearty and delectable pulled pork. Cutting the roast into chops and seasoning individually helps work more flavor into the mix.

INGRIDIENT

1 tablespoon paprika

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons dried oregano

2 teaspoons ground thyme

1 teaspoon salt

1 pinch ground black pepper, or to taste

1 (3 pound) pork roast, cut into 3-inch chops

2 ½ tablespoons canola oil, divided

1 ½ teaspoons butter

2 onions, sliced

1 (12 fluid ounce) can or bottle wheat beer, divided

1 pinch salt

1 teaspoon liquid smoke flavoring

¾ cup barbeque sauce

1 ½ teaspoons Worcestershire sauce

5 cloves garlic, minced

2 (1.5 fluid ounce) jiggers bourbon whiskey

3 dashes hot pepper sauce

6 crusty bread rolls, split

DIRECTION

Step: 1

Combine paprika, onion powder, garlic powder, oregano, thyme, and salt in a small bowl; season with black pepper.

Step: 2

Blot pork chops dry with paper towels, then rub with paprika mixture.

Step: 3

Heat about 2 tablespoons canola oil in a non-stick skillet over medium-high heat. Fry pork chops in batches until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker.

Step: 4

Wipe skillet clean and heat remaining 1 1/2 teaspoon canola oil and butter over medium heat; cook and stir onions, 1/2 bottle beer, and a pinch of salt until onion is tender and slightly browned, about 10 minutes. Add liquid smoke. Spread onions over pork.

Step: 5

Mix barbeque sauce, remaining beer, Worcestershire sauce, garlic, bourbon, and hot sauce in a bowl; pour over pork.

Step: 6

Cook pork on Low until very tender, about 8 hours. Shred and divide pork over rolls to make sandwiches.