Brewery pulled pork sandwiches
With Carolina Sauce
Get a taste of the Carolinas no matter where you are with these beer-marinated pulled pork sandwiches and vinegar sauce.
- 1 Open Prairie® Natural* Pork shoulder with skin and bones (about 8 pounds)
- 1 Tbsp salt-free Cajun seasoning
- 1 Tbsp salt (optional)
- 12 oz bottle lager beer
- 16 soft buns (such as potato buns), for serving
- Preheat oven to 325ºF.
- 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, skin side down, in large Dutch oven or covered casserole and pour beer around pork.
- Bring beer to boil over high heat. Cover tightly and bake for 2 hours.
- Turn pork over, putting any skin that sticks to bottom of pot back on top of roast. Roast, uncovered, until pork is fork-tender, 1 ½ to 2 hours more.
- Remove from oven. Let stand, covered, for 30 to 60 minutes.
- For Carolina Vinegar Sauce: In small bowl whisk vinegar, ketchup and hot sauce.
- Transfer pork to chopping board.
- Pour off pan juices into glass bowl; let stand.
- Using a knife, cut meat 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 in pan juices, and stir juices into pork.
- Serve pork on buns with sauce on the side for drizzling on the pork.
Carolina Vinegar Sauce
- ⅔ c white distilled vinegar
- ⅓ c tomato ketchup
- ½ tsp hot red pepper sauce
Serving Suggestion: Pulled pork is even better with coleslaw, served on the side or spooned onto each sandwich.
Beverage: Serve with a cold lager beer.