Pork Chop Sandwiches!!!

Actually, pulled pork sandwiches, but anyone who remembers the GI Joe PSA spoofs from middle school knows what I'm talking about. 

Anyways, first step to pulled pork is roasting a giant piece of pork.  Can't cook without beer, so go ahead and pry open an ice cold Shiner Bock:

NYC has Shiner now!!  And it's not overpriced, since nothing in Manhattan is!

 Pork shoulder or rump roast works.  I'd recommend the rump roast, but I went for Shoulder since that's what C-Town (Town Town) had.  Rub it down with some good bbq rub.  I used some random leftover rub I found in the cabinet, added some extra paprika, mustard powder, and brown sugar.  Any generic BBQ rub will suffice; if starting from scratch, I recommend brown sugar, paprika, mustard, garlic, cayenne or chipotle if you got it, black pepper, and salt. 

Let that hunk of pig marinade for at least 24 hours.  When the time comes, throw it in the oven at around 150-175 for about 6 hours.  Cover it with aluminum foil for the first 2-3 hours.  At about the halfway point start basting it with some butter/sauce.  I browned some garlic and butter real quick in a saucepan, then added a dash of cider vinegar. 

Cook it down so there is barely any liquid left.

Next I threw in a hefty dash of bourbon, cooked it down briefly, then added another half stick of butter.  Once the butter is melted, use a brush to apply evenly over the surface of the pork. 

Added even more butter, just for good measure.

During the second half of baking, baste it every 20 minutes or so to keep the meet moist and juicy.  After the meat comes out of the oven, let it sit for a few minutes until it is cool enough to handle.  Meanwhile, I browned some onions to top the sandwiches with.  Added a few splashes of Worcestershire sauce while they were cooking, then deglazed the pan with a dash of bourbon at the end.

Have I mentioned how I like cooking with bourbon?

By the time those are cooked up it should be time to shred some pork.  I found it easiest to cut off hunks of meat then shred them with two forks.  It took longer than I expected, but then it was a solid 5 lb pork shoulder.

Or shred a killer solo, if you're Angus Young.

While shredding, you should have some buns toasting.  Also, now is the time to heat up the leftover BBQ sauce from when you cooked ribs.  If you haven't cooked ribs recently, refer here for the recipe.

No, you can't fast forward to the sauce recipe.  You must cook an entire rack of ribs and use the leftover sauce.

Mix that sauce in with the pork:

Now take a bun, thrown on a generous heap of pork, and top with a few onions and a slice of pickle:

This picture doesn't do the proportions justice: there should be way more pork.

The caramelized onions compliment the pork nicely, and the pickles add a nice, crisp contrast.

Bonus Round: title inspiration here. http://www.youtube.com/watch?v=L1BDM1oBRJ8 NSFW.  Wow I had a terrible sense of humor in 7th grade.

I've kinda monopolized the last few posts, so look forward to a Graham Gardner double header in the coming days (possibly featuring graham crackers).