Pulled Pork Sandwich with Rhubarb-Wine BBQ Sauce

June  3, 2010
0 Ratings
  • Serves 3
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

What You'll Need
  • Pulled Pork
  • 1 pound pork shoulder
  • 1 tablespoon salt
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 3 bay leaves
  • 1 onion, quartered
  • 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
  1. Pulled Pork
  2. Trim any skin off of pork shoulder and cut into large chunks. Rub each with a bit of salt.
  3. Sear pork chunks in a skillet over high heat.
  4. Combine all remaning ingredients in a large saucepan and bring to a boil.
  5. Add pork chunks and simmer, covered, until pork easily falls apart with a fork (1-2 hours).
  6. 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.
  7. Pour rhubarb-wine bbq sauce over pork and toss to mix thoroughly.
  1. Rhubarb-Wine BBQ Sauce
  2. 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.
  3. Add all other sauce ingredients, stir well to thoroughly combine, and simmer for 30 minutes.
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  • warmhearth
  • judy

Recipe by: clintonhillbilly

public interest attorney

2 Reviews

judy May 15, 2017
I must start by stating that this BBQ sauce is amazing. I went looking for rhubarb recipes, as I have an abundance from a neighbors' decades old plant! Wasn't planning on pulled pork. But had a large loin and some rhubarb, so I thought why not. I want to wallow in this stuff. It is amazing. Try it on vanilla ice cream! MInd-blowingly delicious! I am going to make some cheesecake and use this for the sauce. That all said. It was amazing on my pork. We served it with collard greens and buttermilk cornbread (instead of a bun to save on a few calories, you know!!). Now that I have gotten this far, some comments about the recipe itself. I rarely follow one, but use it as a guide. This was no different. But I made very few changes, even though I don't like wine or coffee. I put both in just as the recipe called for. I'm a California gal. We put citrus in everything so I put in some lemon zest with the rhubarb to cook down. Secondly, it doesn't say, but I drained the rhubarb of excess liquid before adding sauce ingredients. (Marvelous in a rhubarb Moscow mule folks! Cook it down a bit and have rhubarb simple syrup). I am not a wine fancier, but I thought the cheap wine that I bought tasted particularly awful. And the coffee my husband made for me was very dark. I threw them in any way. The only other change was a 1/4 cup very good molasas instead of the brown sugar. For me this was terrific restraint with a recipe. I had a lot of rhubarb- so reserved half of the pulp for something else. But I am going to make more sauce, instead. WHat else is there? I ask myself. Thank you so much. I see this recipe has been up for years and only one comment. I hope someone else gives this a try. Thank you again. It is in my favorites.
warmhearth June 5, 2010
I must try this. Thanks.