Apr 12, 2013 8:10 PM by Faye DeHoff

BBQ pulled pork sandwich; today's Let's Make a Meal

TUCSON - In today's Let's Make a Meal, Chef Donnie Opolski from the Monterey Court Cafe made a BBQ Pulled Pork Sandwich. Here's the recipe, enjoy!

Brown Ale Braised Pork
1 5-7 pound pork loin or shoulder
3 large white onions, quartered
6 cloves of garlic, whole
36-48 oz of your favorite brown ale or English style ale
cover tightly and braise in oven at 350 for 3 hours. the meat should pull apart easily when done. allow the pork to rest in the brasing liquid for 30 mins and then shred the pork.
should serve 10 to 12 depending on the size of the pork
Monterey Tangy Whiskey BBQ Sauce
1 diced onion
4 cloves diced fresh garlic
3 cups ketchup
1 cup tomato paste
1 cup brown sugar
1/3 cup molasses
1/4 cup Worcester
2 cups bourbon or whiskey
salt and pepper to taste
4-8 dashes of Tabasco

brown onion and garlic in a large sauce pan, once brown add the remaining ingredients in order, simmer for 1 hour. the bbq sauce should reduce and then be blended to mix all onions and garlic in.

Jicama Slaw
1 large jicama, peeled and cut into match sticks
2 pablano peppers, seeded and julienne
1 Jalapeno pepper, seeded and julienne
1/2 red onion, julienne
pinch of salt and pepper
white wine vinegar to cover slaw

Mix shredded pork and BBQ sauce and keep warm. toast ciabatta rolls and top with pork and bbq sauce. place jicama slaw on top, close bun and enjoy

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