Sandwichs au porc effiloché
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    préparation
    15minutes
    cuisson
    8hours 15
    portions
    4
    type of dish
    Crêpes, bread and sandwiches
    préparation
    15minutes
    cuisson
    8hours 15
    portions
    4
    type of dish
    Crêpes, bread and sandwiches
    Sandwichs au porc effiloché
    [addthis tool="addthis_inline_share_toolbox"]
      préparation
      15minutes
      cuisson
      8hours 15
      portions
      4
      type of dish
      Crêpes, bread and sandwiches
      préparation
      15minutes
      cuisson
      8hours 15
      portions
      4
      type of dish
      Crêpes, bread and sandwiches
      ingredient
      • 1.5 kg (3 lbs) bone-in pork shoulder roast
      • 1 sweet onion (Spanish or white), chopped
      • 1 Granny Smith apple, peeled and thinly sliced
      • 1 bay leaf
      • 625 mL (2½ cups) beef broth
      • 125 ml (½ cup) store-bought barbecue sauce
      • 45 ml (3 c. tbsp) tomato paste
      • 30 ml (2 c. tbsp) all-purpose flour
      • 15 ml (1 c. tbsp) chili powder
      • 15 ml (1 c. tbsp) Worcestershire-type sauce
      • 2 cloves of garlic, finely chopped
      • 2 mL (1/2 c. tsp) pepper
      • 8 brioche buns
      • 1.5 kg (3 lbs) bone-in pork shoulder roast
      • 1 sweet onion (Spanish or white), chopped
      • 1 Granny Smith apple, peeled and thinly sliced
      • 1 bay leaf
      • 625 mL (2½ cups) beef broth
      • 125 ml (½ cup) store-bought barbecue sauce
      • 45 ml (3 c. tbsp) tomato paste
      • 30 ml (2 c. tbsp) all-purpose flour
      • 15 ml (1 c. tbsp) chili powder
      • 15 ml (1 c. tbsp) Worcestershire-type sauce
      • 2 cloves of garlic, finely chopped
      • 2 mL (1/2 c. tsp) pepper
      • 8 brioche buns
      prep time
      1. Place pork, onions, apple slices,and bay leaf in slow cooker. Whisk together broth, half the barbecue sauce, tomato paste, flour, chili powder, Worcestershire-type sauce, garlic and pepper. Pour into slow cooker. Cover and cook on LOW for 8 hours or until pork is tender.
      2. Remove any excess fat that has risen to the top and discard. Remove pork to a cutting board, cover, and let stand 10 minutes. Transfer sauce to a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 15 minutes. Add remaining barbecue sauce and heat through. Remove bay leaf.
      3. Shred pork with 2 forks and combine with sauce. Serve on brioche buns with coleslaw on the side.