Cola Braised Pulled Pork Sandwich
Serves 8-10
Ingredients
- 3 lbs pork shoulder roast, cut into thirds
- 1 oz vegetable oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 Tbl ginger, minced
- 1/4 c balsamic vinegar
- 1 can cola (do not use diet)
- 1/2 c ketchup
- 1/2 c plum preserve
- 2 Tbl hoison sauce
- 2 Tbl soy sauce
- 1/3 c brown sugar
- 1/16 tsp cinnamon
- Pinch of cloves
- 1/2 tsp chili paste
- Salt & pepper
- 1 lbs shiitake mushrooms, stemmed, cut into 1/4 inch strips
- Vegetable oil
- 8-10 of your favorite buns, at the winery we use brioche buns.
- Butter, for toasting or grilling the buns.
Season pork with salt and pepper. Heat a medium sized pot over medium-high heat add the vegetable oil and brown the pork on all sides. Remove the pork, add the onion, garlic and ginger, reduce heat to medium and cook for 5 minutes. Add the balsamic vinegar and reduce by half. Add the remaining ingredients (except the salt and pepper) whisk together, return the pork, reduce the heat to low, cover and cook for 2 1/2 hours. Turn pork about every twenty minutes. Remove the pork and let cool. Strain the sauce through a fine mesh sieve and skim off the fat. Return the sauce to the pot and reduce by about 1/4. When the pork is cool enough to handle, pull it apart into shreds, getting rid of excess fat. Return the pork to the sauce and season with salt and pepper. The pork can be prepared a day in advance and re-heated when you are ready to serve.
Saute the shiitake mushrooms in a little vegetable oil, season with salt and pepper. The mushrooms can also be prepared the day before and re-heated.
To serve, just re-heat the pork and mushrooms. Butter the buns and either toast or grill them, place some pork on the bottom bun, top that with some mushrooms and finish with the top bun. ENJOY!
Serve with potato salad, coleslaw, chips or a salad. Whatever you like!
If you are feeling adventurous, combine the pork and mushrooms to make a wonderful hum bow filling!
Recipe provided by Chef Curt Olsen
