I am sure everyone has seen restaurants working on the trend to serve BBQ pulled pork sandwiches. People love the smells and the wonderful sauce accompanying the meat on top.
That lead us to try making BBQ pulled pork sandwiches at home and our Price Check Experiment.
The result – mouth watering BBQ pulled pork sandwiches for 10 days totaling 14 sandwiches for a fraction of the price however no desire to eat pulled pork for while. It also allowed us to compare the cost break down of going to the restaurant for pulled pork sandwiches or home made. At our local BBQ source in Victoria, The Pig Joint, the cost of 14 pulled pork sandwiches would be $6 each. This would have cost $84 + HST. Using premium ingredients (BBQ sauce) we were able to make them for under $25 or just under $1.80 per sandwich.
Cost breakdown & ingredients for 14 – BBQ pulled pork homemade sandwiches.
Our recent experiences with pulled pork were at the Hog Shack Cook House located in Stevenson Village in Richmond. We were served pulled pork on pancakes! This left a lasting impression that lead to our second dinner outing at Smoken Bones Cookshack in located in Langford the following week.
We both had a desire for more BBQ pulled pork. The problem was that even with coupons, going to the restaurant for pulled pork was expensive for our budget.
|Pork||$11.99 for a Pork Shoulder from Thrifty Foods|
|Dad’s Westcoast Wildfire Awesome Sauce||$7.99|
|Tomatoes||$2.49/ 1 pack|
1 pork shoulder blade roast, about 2 to 2.5 kg
Sea salt and freshly ground pepper
1 tbsp coriander seeds
1 tbsp olive oil
3 cloves garlic, minced
1 cup thinly sliced onions
half a green bell pepper, thinly sliced
1 tomatillo, chopped
1.5 cup water
0.5 cup Wildfire Awesome Sauce and 1 cup Rainforest Awesome Sauce – Or, you could use either one on its own, or different proportions of the two, for your heat preference.
Preheat oven to 350F.
Heat olive oil in a large ovenproof pot over medium and brown the roast all over, to sear all the sides. Remove meat, add the garlic and onion and cook, stirring occasionally, until the onion is nearly caramelized. Return the meat to the pot and add salt, pepper and coriander, as well as the bell pepper, tomatillo and water.
Bring mixture to a boil on stove top, then cover pot and transfer it to the preheated oven. Bake for 2 to 2.5 hours, until the meat is very tender and pulls apart easily with a fork. Allow pork to cool in its cooking liquid until cool enough to handle.
Remove pork onto a cutting board and, with your hands or a pair of forks, pull the meat into strands. Return pork strands to the pot and chill overnight in the cooking liquid, of which there should be about 1.5 cups at this point.
Next day, remove any fat in the pot and gently reheat the pork and its liquid on the stove top. Stir in the Awesome Sauce and cook until enough liquid has evaporated to leave the pork coated in a rich sauce, about 30 minutes.
Serve on buns with the fixings of your choice. Enjoy.
N.B. This recipe can also be made in a pressure cooker. Put just one cup of water into the pressure cooker, bring meat and seasonings up to boil, and cook for 60 to 80 minutes.
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