Pulled Pork BBQ Sandwich

Thad, Amy, Terri and I have been alternating each day making lunches for each other. Its been fantastic and a great way to stay healthy/save money. My day was quickly approaching and my mind drew many blanks as I tried to gather what would be DELICIOUS and easy.... I was stressing about lunch. My palms were sweaty and I was overwhelmed (you'd think that my culinary degree would help me out here) and quickly realized that I would be horrible on Top Chef. Then I sat at home and DING! PULLED PORK SANDWICHES! I borrowed Amy's crock pot and picked up the best pork butt on the market and was ready to make some good ole' fashioned bbq. It takes about 12 hours to make so I recommend doing it during the day while you work for a tasty dinner when you get home.

Ingredients:

2 table spoons of chili powder
1 table spoon of ground mustard

2 teas spoons of kosher salt

1 table spoon of fresh cracked black pepper

2 table spoons of garlic powder

1 table spoon of brown sugar

4lbs pork butt roast (pork shoulder will do)

1 yellow onion

8-10 cloves of garlic

2 dried chipotle peppers

1 cup of red wine

1 cup of chicken stock

2 1/2 cups of your favorite bbq sauce

1/4 cup of red wine vinegar

In a small bowl, combine the first 6 ingredients to make a bbq rub. Take the meat and generously sprinkle all sides of the meat with the bbq rub and rub it into the meat. Place the seasoned meat into the crock pot. Slice the yellow onion in half and then 1/4" slices of both halves. Next, take the garlic with the peel on and place on a cutting board. With the metal side of your chefs knife, lay flat on top of the garlic and then bang your hand on the metal part of the knife that is facing up towards you. Remove the peel and then place the onions and garlic into the crock pot. Remove the stem and seeds from the dried chipotle pepper and place them in the crock pot. Add the wine and chicken stock and turn the crock pot on low. Cook for 10 hours. Do not disturb the crock pot by peaking in and stirring. Be patient, it will be worth it!

After 10 hours take the meat out with a large spatula and place on a plate or cutting board. With a fork shred the meat by using an up and down motion to pull the meat apart. The meat should easily fall apart. With the liquid that is in the crock pot, pour through a colander catching the garlic and onions. Place the meat, garlic and onions back into the crock pot a long with you 2 1/2 cups of your favorite bbq sauce (I use Kinders, which can be found online or in grocery stores in the San Francisco Bay Area) and the 1/4 cup of vinegar. Stir and put the crock pot on low for another 1-2 hours. Enjoy with a hamburger bun. coleslaw and a cold beer.