GOLDEN VALLEY, Minn. -- Dan Jennings from Edina is grilling up BBQ Pulled Pork sandwiches this week. Dan said his sandwiches are a great alternative to burgers and brats, and less expensive.
BBQ Pulled Pork Sandwiches
1 cup BBQ Rub
1 bone-in Boston Butt (4-5lbs)
64 oz chicken broth
1 small bottle Lea & Perrins' Worcestershire Sauce (10 oz)
1 small honey bear (10 oz)
In a stock pot, whisk the broth, BBQ Rub, Worcestershire and honey. Add the pork and simmer for 2-4 hours, until fork tender.
Grill the roast over direct heat, basting with the broth, and add hickory chips to the charcoal for smoke. Grill until desired amount of charring has occurred, creating "Inside & Outside meat."
Once removed from grill, let cool, shred with forks & remove bone. Serve on a bun as a sandwich or stand alone on a plate - no sauce required.
1 bag coleslaw mix (with carrots)
1 sm julienned onion
1 julienned crispy red apple
2/3 cup Miracle Whip
4 tablespoons Olive Oil
1/2 cup white sugar
1 tablespoon white vinegar
Salt to taste
Combine the Miracle Whip, olive oil, vinegar and ½ the sugar in a bowl and wisk together. Add the balance of the sugar and salt to taste. Mix in the onions, apple and coleslaw mix. Chill and serve.
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