Daniel just happened to be tuning into The Food Network on his flight home on Delta when he saw Bobby Flay prepare Squash Blossoms stuffed with St Louis Pulled Pork. He was inspired to prepare his own version for last night’s dinner. Luckily we still had pork shoulder on hand in the freezer, as well as the other few ingredients. The only thing that may deter people from preparing this dish is the amount of time it takes in the oven – 3.5 hours! But let me tell you, it was one of the best pulled pork sandwiches I’ve ever had, so the time is definitely worth it.
Here are the 3 ingredients needed for the base: diced onion, rice wine vinegar, and BBQ sauce. We used what we had in the cupboard, which was KC Masterpiece, but feel free to use whatever brand you want. With 2 lbs of meat, use 2 cups of vinegar and 2 cups of BBQ sauce and mix well.
Preheat the oven to 300 degrees. Add the 2 lbs of cubed pork shoulder into the sauce mixture to coat evenly and season with salt and pepper. Cover the pan with foil and cook 3.5-4 hours.
When it's done, it should look like this. The pork will be fork tender for easy shredding.
Use two forks to shred in a bowl. If you want bigger pieces, don't shred it too much. Add some sauce from the baking dish to make the meat more moist and flavorful.
To go along with the sandwich, I wanted to have a spring salad. Daniel, being the green thumb he is, grows a lot of stuff in our backyard, including this butter lettuce and spring mix. I love how I can just go outside and cut some for our meal.
Here is the finale of the 3.5-hour cooking process! This mouth-watering BBQ pulled pork sandwich will make anyone a happy camper. There's no need to wait for the annual OC Fair to enjoy some good BBQ, because now we can have it anytime! Enjoy with a refreshing bottle of Fat Tire beer!