-
1
Pork:
-
2
Preheat oven to 325 degrees F.
-
3
Pour beer in bottom of baking pan.
-
4
Put grate on top (high enough to keep pork off the beer).
-
5
Mix all spices together and rub over all of pork.
-
6
Bake, covered, for 2 1/2 hours (or until pork is falling off the bone).
-
7
Once cooked shred to make pulled pork (make sure to discard fat).
-
8
Banana peppers:
-
9
Roast on grill then remove skin and seeds.
-
10
Chop fine and mix with pulled pork.
-
11
Barbeque sauce:
-
12
Pour beer into a saucepan.
-
13
Add brown sugar and crushed red pepper flakes.
-
14
Cook over medium-high heat until it reduces down to about 1/2 cup (stirring regularly).
-
15
Once reduced add all the other ingredients except beef broth.
-
16
Stir until well combined (no lumps).
-
17
Then slowly pour in beef broth.
-
18
Simmer for 20 minutes.
-
19
Mix barbeque sauce with finished pulled pork
-
20
Pineapple:
-
21
Mix cinnamon and brown sugar.
-
22
Rub onto pineapple slices.
-
23
Grill slices about 2 minutes on each side on medium heat (want to get grill marks).
-
24
Chop fine and reserve.
-
25
Slaw:
-
26
In a large bowl toss together the cabbage, scallion, onion, and peppers.
-
27
In separate bowl whisk together beer, vinegar and brown sugar.
-
28
Pour mixture over cabbage and peppers and toss (let sit 30 minutes prior to serving).
-
29
Cook bacon in oven or flat-top panini press until crisp.
-
30
Flip half way through to be crisp on both sides (dry on paper towels).
-
31
Set aside.
-
32
To serve:
-
33
Cut rolls in half.
-
34
On bottom put barbeque covered pulled pork (a nice generous portion).
-
35
Then add 1 tablespoon of pineapple and 3 slices of crumbled bacon.
-
36
Then add 2 tablespoons of slaw.
-
37
Put top of roll back on and serve.
-
38
A viewer, who may not be a professional cook, provided this recipe.
-
39
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
