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| Beer and Bourbon Pulled Pork Sandwiches |
"A hearty and delectable pulled red meat. Cutting the roast into chops and seasoning for my part helps work extra flavor into the mixture."
Ingredients :
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons ground thyme
- 1 teaspoon salt
- 1 pinch floor black pepper, or to flavor
- 1 (3 pound) red meat roast, reduce into three-inch chops
- 2 half of tablespoons canola oil, divided
- 1 half teaspoons butter
- 2 onions, sliced
- 1 (12 fluid ounce) can or bottle wheat beer, divided
- 1 pinch salt
- 1 teaspoon liquid smoke flavoring
- 3/four cup barbecue sauce
- 1 1/2 teaspoons Worcestershire sauce
- 5 cloves garlic, minced
- 2 (1.Five fluid ounce) jiggers bourbon whiskey
- three dashes hot pepper sauce
- 6 crusty bread rolls, cut up
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 8H45M |
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- Combine paprika, onion powder, garlic powder, oregano, thyme, and salt in a small bowl; season with black pepper.
- Blot red meat chops dry with paper towels, then rub with paprika combination.
- Heat approximately 2 tablespoons canola oil in a non-stick skillet over medium-excessive warmness. Fry pork chops in batches until browned, approximately five mins consistent with side. Transfer browned beef chops to a sluggish cooker.
- Wipe skillet smooth and heat remaining 1 half teaspoon canola oil and butter over medium warmness; prepare dinner and stir onions, half of bottle beer, and a pinch of salt until onion is smooth and slightly browned, approximately 10 mins. Add liquid smoke. Spread onions over beef.
- Mix fish fry sauce, remaining beer, Worcestershire sauce, garlic, bourbon, and warm sauce in a bowl; pour over red meat.
- Cook pork on Low until very soft, about eight hours. Shred and divide red meat over rolls to make sandwiches.
Notes :
- Try the use of a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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