Doesn’t a broiled pork shoulder that is first dry scoured and gradually delivered to self-destruct delectability sound great? What about treated with a balsamic, nectar and spice sauce for most extreme tacky external goodness. Superb, isn’t that so? Continue to peruse in light of the fact that it’s sandwich time, Pulled Pork Grilled Cheese Sandwich time, and they’re not only for lunch.
After effectively destroying the pork I chose to utilize it in these Pulled Pork Grilled Cheese Sandwiches. Am I ever happy that idea came to me.
Once in a while I stray from my standard lunch and feel like a sandwich. Some of the time I even want to have a sandwich for supper. Well a day or two ago I chose to effectively utilize some lethargic broiled pulled pork and stuff a sandwich. An extraordinary sandwich all things considered. One utilizing new sourdough bread and heaps of cheddar. Cheddar, however don’t hesitate to utilize whatever thoughtful you like.
My expectations were to work the entire day as the lethargic cooker did it’s thing and afterward chose to moderate meal this for greatest external crunch and tacky goodness.
I decided on a straightforward salt, pepper and ground sage dry rub on a bone in pork shoulder I had gotten. Sage is a magnificent, hearty spice and consistently helps me to remember occasion cooking. My originally thought was utilizing a sack of frozen cranberries I had and make a little sauce for the pulled pork. Avoided that and went for a pleasant, prepared sort subject with balsamic vinegar, nectar and more savvy. So great, so natural. I seasoned this person just now of simmering and the flavors are so acceptable.
Ingredients
- 4 lb pork shoulder bone in
Dry Rub
- 1/4 cup brown sugar
- 1 tsp ground sage
- 1/2 tsp salt
- 1/2 tsp black pepper
Sauce
- 1/2 cup water
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tbsp cornstarch
- 1/2 tsp ground sage
- pinch of red pepper flakes
Instructions
- Roast in oven: Mix together the dry rub seasonings in a small bowl. Rub all sides and press to adhere spices to pork. Place in a greased shallow baking pan and slow roast, covered, at 225°F for 6 hours (See Note 1).
- In a small saucepan add the sauce ingredients and cook over medium heat, stirring to combine. This will thicken slightly. Set aside.
- In last hour of roasting, baste several times with sauce uncovered. Internal temp should be 205°F.
- Shred with fork and pour remaining sauce over meat in bowl, mixing to coat well. Serve as is with a side dish or in sandwich (as pictured).
- Slow cooker: Mix together the dry rub seasoning in a small bowl. Rub all sides and press to adhere spices to pork. Place in slow cooker sprayed with cooking spray for 6 hours.(See Note 2).
- In last hour of cooking, baste several times with sauce.
- Remove bone and shred with fork. Pour remaining sauce over meat in slow cooker, mixing to coat well. Serve as is with a side dish or in sandwich (as pictured).
Notes
- Roasting allows meat to real caramelize and get an outer bark ( the crispy, crunchy bits). When 6 hours are up test if fall apart tender by wiggling the bone, if it slips away easily from meat, it is done. If not, then cook for another 10 minutes and check until bone is easily pulled. Internal temp should be 205°F.2. Slow cooking method does not caramelize the meat with a crunchy outer bark, but is just as tender. I pull the bone from the pork in the slow cooker and shred the meat in the cooker. Pour the remaining sauce over and stir to mix.
Nutrition
Calories: 536kcal | Carbohydrates: 17g | Protein: 34.3g | Fat: 35.7g | Saturated Fat: 12.4g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 15.9g | Cholesterol: 140.9mg | Sodium: 254.4mg | Fiber: 0.1g | Sugar: 15.5g
