Pulled Pork Sandwich with Rhubarb-Wine BBQ Sauce

June  3, 2010
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
  • 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
In This Recipe
  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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I'm an avid Iron Chef watcher, cookbook enthusiast and dedicated cook. So is my partner, and when we have dinner parties we go completely insane. Our dinners involve lots of wine and lots of vegetarian fare. My favorite cuisine is Mexican, and anything bordering the Mediterranean Sea is tied for second. I just started a blog called Lunchimal! It's all about making lunch for $5 or less from organic, sustainable, local ingredients. Check it out!