Pulled Pork & Kielbasa Sandwich
I don't know why I put a piece of grilled authentic Smoked Polish Kielbasa on this sandwich but I did.
And Oh Boy, I am so glad that I did, because this was one delicious sandwich!
The smokiness of the Kielbasa & the crunchiness the cole slaw added perfect additional layers of flavor to this sandwich made with homemade pulled pork prepared in the oven.
A Smokey, meaty, sweet, tangy, creamy, savory, salty, experience, all blended together perfectly in between two pieces of bread! Ahhh...Life is Good!
Ingredients:
-1 Pork Sholder Picnic Roast
-2 Apples quartered
-2 Sweet onions peeled & quartered
-1 tbsp liquid smoke
-1/4 cup pure maple syrup
-1/4 cup of Jack Daniels Honey Bourbon
-3 tbsps of smoked paprika
-1 tsp cayenne pepper powder
-1/2 tsp chili powder
-2 tbsp cinnamon sugar
-1/2 cup of brown sugar
-1/2 tsp garlic powder
-1/2 tsp onion powder
-Sea salt & pepper
-Homemade coleslaw (recipe to follow)
-Authentic smoked polish kielbasa from a good butcher.
Preperation:
1- In a bowl, mix the smoked paprika, cayenne pepper, chili powder, cinnamon sugar, brown sugar, garlic powder, onion powder & the sea salt & pepper, mixing together well & set aside.
2- Trim the excess fat off of the picnic shoulder & place the roast in a roasting pan on top of the apples & the onions & then rub the liquid smoke, maple syrup & bourbon into the meat.
3- Next sprinkle the brown sugar mixture evenly on the roast & rub into the meat on all sides.
4- Pour 1 cup of water into the bottom of the roasting pan, cover & cook in the oven on 300 degrees F for about 7 hours.
5- After 7 hours remove the roast from the pan & allow to rest for 5 to 10 mins before pulling the meat with a fork or a set of pulling claws. Make sure to add about 1 cup of the juice from the bottom of the pan after skimming any excess fat from the top of the liquid & then add the apples & the onion into the meat as well before pulling.
(The apples & onions will be so soft after cooking under the roast for 7 hours that they will both melt into the meat while pulling, adding a nice depth of flavor & moisture along with the juices, to the pulled pork.)
6- Place the pork on your favorite sandwich bun with a piece of kielbase & the homemade coleslaw on top of the pork. I added some brown mustard to the sandwich as well.
Enjoy on a summer afternoon with a chilled glass of Smoke Eater Pinot Grigio available at select Total Wine & More locations!