These tender, mouthwatering pork sandwiches are flavored with a hot and spicy barbecue sauce. Save this recipe for your next tailgate party.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 325°. Pour 1 cup of the beer in bottom of a baking pan. Put a rack on top (high enough to keep pork off of beer). Mix garlic powder, cayenne, paprika, pepper blend, chili powder, salt and 1 tablespoon of the brown sugar and rub onto pork. Bake at 325°, covered, for 2-1/2 hours or until very tender. Once cooked, shred pork, discarding fat.

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  • Meanwhile, roast banana peppers on the grill, then remove skin and seeds. Finely chop and mix with pork.

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  • Pour another 1 cup beer in a saucepan. Add 1/4 cup of the brown sugar and the red pepper flakes. Cook over medium-high heat until mixture reduces to 1/2 cup, stirring often, about 10 minutes. Once reduced, add cider vinegar, hot sauce, Worcestershire, 2 tablespoons of white vinegar, the tomato paste, chipotle hot sauce and mustard. Stir until combined. Stir in broth. Simmer 20 minutes. Stir into pork.

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  • Blend cinnamon and 1 tablespoon brown sugar. Rub onto pineapple slices. Grill slices over medium heat for about 2 to 4 minutes on each side. Finely chop; set aside.

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  • In a large bowl, combine cabbage, scallion, onion and peppers. In separate bowl, whisk together remaining 1/3 cup beer, remaining 1 tablespoon each brown sugar and white vinegar. Pour mixture over cabbage and peppers; toss to combine. Let stand 30 minutes.

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  • Cook bacon in oven or panini press until crisp, about 10 minutes. Flip halfway through; drain on paper towels. Crumble and set aside.

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To serve:
  • Split rolls in half. Stack with pulled pork (a generous portion), 1 tablespoon pineapple and 3 slices of crumbled bacon. Add 2 tablespoons slaw, then bun tops, and serve.

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