TLC Cooking "Emeril's Blackberry BBQ Pulled Pork Sandwiches"

Emeril's Blackberry BBQ Pulled Pork Sandwiches

Planet Green

INGREDIENTS

BBQ Pork:
1 (5‑6 pound)	pork butt, fat trimmed
2 tablespoons	kosher salt
1 teaspoon	ground black pepper
3 bottles	Long Trail Blackberry Wheat Beer
3 bottles	Long Trail Pollenator Beer
12 hearty	sandwich rolls, sliced lengthwise
BBQ Sauce:
1	white onion, finely chopped
2 tablespoons	chopped garlic
1 tablespoon	olive oil
½ teaspoon	Kosher salt
¼ teaspoon	ground black pepper
1 cup	dark brown sugar
2 cups	ketchup
1/3 cup	white vinegar
2 tablespoons	yellow mustard
3 tablespoons	blackberry preserves
½ cup	fresh blackberries
Slaw:
½ cup	mayonnaise
2 tablespoons	boiled cider
1 tablespoon	Champagne vinegar
¼ cup	Long Trail Pollenator Beer
½ head	red cabbage, shredded
½ head	green cabbage, shredded
1 jalapeno,	finely chopped
3 large	carrots, shredded
Salt and freshly ground black pepper

PREPARATION:

BBQ Pork:

Preheat the oven to 225°F. Place the pork butt in a large roasting pan, season with salt and pepper, and pour beer on top of butt. Tent with aluminum foil and place in oven for six hours or until pork pulls apart and shreds easily. Remove from oven and shred with two forks. Allow meat to mix with pan drippings and set aside until ready to mix with barbeque sauce.

BBQ Sauce:

Place all ingredients in a saucepan, bring to a boil and reduce the heat to low to simmer for 25 minutes. Remove from heat and mix the sauce with the pulled pork.

Slaw:

Place all ingredients in a saucepan, bring to a boil and reduce the heat to low to simmer for 25 minutes. Remove from heat and mix the sauce with the pulled pork.
To compose the sandwich, serve the sandwiches with a generous helping of pork and slaw. Editor's Note: Look for hormone-free pork and locally-grown vegetables—try at your local farmers market. This recipe was featured in the Long Trail Episode of Emeril Green.

This recipe appears in: Sandwiches

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