Recipe by Erin Eastland
Photos by Amy Sheridan
Game day, backyard BBQ, poker night.
Really, there is no man moment or event that could not benefit from this K.O. Ketchup Pulled Pork Sandwich recipe. This is one of those treats that takes a little foresight though… there will be no “I’ll just throw it together at the last minute.” If you know you’re going to be feeding a large group, get this going in the AM and you wont really have to tend to it until it’s about ready so you’ll have plenty of time to pound a few beers with your buds. We suggest serving them up with this Fried Green Bean Recipe with Beer Batter.
Pulled Pork Sandwich with K.O. Ketchup Sauce
Prep Time 30 minutes
Cook Time 2 hours, 30 minutes
Total Time 4 hours
- 10 lb pork butt or shoulder, bone in
- ½ lb each onion, fennel and carrot, large dice
- 1 oz garlic
- 10 cups chicken stock
- 1 beer, such as bass ale or an IPA
- ½ cup real maple syrup
- ½ cup cider
- 2 TBS lemon juice
- 1 ½ cup K.O. plus ¾ cup to add at the end
- ¼ cup olive oil
- salt and cracked pepper to taste
Room temp the pork and preheat the oven to 325.
Heat a large dutch oven or heavy bottomed pot large enough to comfortably fit the meat, veggies and the liquid. Add the olive oil to the pan and season the pork generously with salt and pepper. Brown on all sides. Remove the meat and brown the veggies.
Add the beer, cider and maple syrup. Cook for 3 minutes and then add 1 ½ cups of K.O. Cook another 3 minutes and add the pork and chicken stock. Bring to a boil, turn down to a simmer, cover tightly and cook in the oven for 3 hours, checking once an hour to make sure there is enough liquid.
Once the meat is very tender and can easily be pulled apart, CAREFULLY take out the pork and transfer to a platter. Strain the liquid, put back in the pot, add the extra K.O. and reduce down to a thick sauce. Once the meat is cool enough to handle, pull it apart and add back to the thickened braising liquid. Season and serve with your favorite cole slaw, corn bread and beer!