Pulled Pork Sandwich with Rhubarb-Wine BBQ Sauce

By clintonhillbilly
June 3, 2010
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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
  1. Trim any skin off of pork shoulder and cut into large chunks. Rub each with a bit of salt.
  2. Sear pork chunks in a skillet over high heat.
  3. Combine all remaning ingredients in a large saucepan and bring to a boil.
  4. Add pork chunks and simmer, covered, until pork easily falls apart with a fork (1-2 hours).
  5. 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.
  6. 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
  1. 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.
  2. Add all other sauce ingredients, stir well to thoroughly combine, and simmer for 30 minutes.

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