Pulled Pork Sandwich with Rhubarb-Wine BBQ Sauce

By clintonhillbilly • June 3, 2010 • 1 Comments

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Author Notes: The rhubarb-wine bbq sauce for this recipe was originally an entry to the rhubarb contest. For that contest, I made it with boneless pork ribs. For this contest, my recipe is for pulled pork. BBQ is often made into a sandwich with plain old white bread, and I think that would be nice with this, although freshly baked rolls are always good too. I have an unsweetened ketchup at home that I used when making this bbq sauce, so if you are using sweetened ketchup you may want to cut down on the sugar. - clintonhillbilly

Serves 3

Pulled Pork

1 pound pork shoulder
1 tablespoon salt
1 cup chicken broth
1 tablespoon chili powder
3 bay leaves
1 onion, quartered

Trim any skin off of pork shoulder and cut into large chunks. Rub each with a bit of salt.
Sear pork chunks in a skillet over high heat.
Combine all remaning ingredients in a large saucepan and bring to a boil.
Add pork chunks and simmer, covered, until pork easily falls apart with a fork (1-2 hours).
Remove chunks of pork to a plate and shred them using two forks. Add a little bit of the cooking broth back in to moisten them.
Pour rhubarb-wine bbq sauce over pork and toss to mix thoroughly.

Rhubarb-Wine BBQ Sauce

6 stalks rhubarb
1/3 cup sugar
1/2 cup water
1/4 cup apple cider vinegar
1/2 cup ketchup
1/2 cup red wine
1/4 cup brown sugar
1/2 cup strong coffee
2 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon worcestershire sauce
1 teaspoon sea salt
1/8 teaspoon liquid smoke
8 twists of a black pepper grinder

Chop rhubarb and place in a saucepan with water and 1/3 cup sugar. Bring to a boil and boil for ten minutes, adding water if necessary and sugar to taste. The rhubarb should be sweet, tart, and soft enough to be easily mushed with a spoon.
Add all other sauce ingredients, stir well to thoroughly combine, and simmer for 30 minutes.