Monday, August 11, 2008

BBQ pulled pork sandwiches with horseradish dijon aioli and crispy onions

The secret to great pulled pork is the slow cooker AND not putting the bbq sauce on until almost ready to serve. Slow roasting in the slow cooker yields good, tender pork. If the sauce is cooked with the pork, it will separate.
For pork:
1 boneless pork shoulder roast, about 2 1/2 to 3 pounds 1 cup chopped onion
3 minced garlic cloves
1/2 tsp. liquid smoke (do not get on hands- you'll stink ALL DAY!)
1 Tb. kosher salt
black pepper to taste
Directions: Put all ingredients in slow cooker and heat for 5 hours on HIGH or 8 hours on LOW. When meat is tender, pull apart with two forks and mix in bbq sauce.

For Sauce:
2 cups bbq sauce
1/2 cup orange juice
Directions: Combine in small sauce pan and cook on low for 12 minutes, or until bubbly and slightly thicker.

For Horseradish dijon aioli:
1/2 cup mayonnaise
1 tsp. dijon mustard
1/2 tsp horseradish
Directions: Stir ingredients together until smooth- you may adjust dijon mustard and horseradish to taste.

On good rolls (try not to use hamburger buns- they're too soft), spread aioli on top bun, spoon bbq pork on bottom bun and top with French's crispy onions.

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