Hatch Chile Spiked Pulled Pork Sandwich

with K.O.’s Southwest Barbecue Sauce

 

Hatch-Chile Spiked Pulled Pork Sandwich
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Yield Prep Time
8 servings 30 minutes
Cook Time
3 hours
Yield Prep Time
8 servings 30 minutes
Cook Time
3 hours
Hatch-Chile Spiked Pulled Pork Sandwich
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Yield Prep Time
8 servings 30 minutes
Cook Time
3 hours
Yield Prep Time
8 servings 30 minutes
Cook Time
3 hours
Ingredients
Servings: servings
Units:
Instructions
  1. In a large heavy stockpot (Le Creuset), heat the two beers with chopped onion.
  2. While it is heating, cut the pork roast into large chunks (to facilitate quicker cooking and flavor infusion). Season with a sprinkling of salt and pepper. Place the pork chunks and bone into the heated beer. Bring to boil, reduce to simmer and cover. Braise the pork until fork-tender (about 3 hours).
  3. When the pork is nearly cooked, place about 8 ounces of barbecue sauce in a saucepan to heat. Mince the Hatch Chiles (2 or more may be used to taste) to a fine texture. Add the chiles to the barbecue sauce and heat through until ready to serve.
  4. When the pork is fork tender, place on a cutting board and pull into bite-sized pieces.
  5. Heat a skillet and add some butter. Toast the inside of the buns to a golden brown.
  6. To assemble, place browned bun bottoms on a board. Place pulled pork on the buns, then ladle the Hatch Chile spiked Barbecue Sauce over the meat. Add the top bun. Serve with more sauce on the side.
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