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Beer and Bourbon Pulled Pork Sandwiches

"A hearty and delectable pulled pork. Cutting the roast into chops and seasoning individually helps work more flavor into the mix."

Ingredients :

• 1 tablespoon paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 2 teaspoons ground thyme
• 1 teaspoon salt
• 1 pinch ground black pepper, or to taste
• 1 (3 pound) pork roast, cut into 3-inch chops
• 2 1/2 tablespoons canola oil, divided
• 1 1/2 teaspoons butter
• 2 onions, sliced
• 1 (12 fluid ounce) can or bottle wheat beer, divided
• 1 pinch salt
• 1 teaspoon liquid smoke flavoring
• 3/4 cup barbeque sauce
• 1 1/2 teaspoons Worcestershire sauce
• 5 cloves garlic, minced
• 2 (1.5 fluid ounce) jiggers bourbon whiskey
• 3 dashes hot pepper sauce
• 6 crusty bread rolls, split

Instructions :

Prep : 15M	Cook : 6M	Ready in : 8H45M

• Combine paprika, onion powder, garlic powder, oregano, thyme, and salt in a small bowl; season with black pepper.
• Blot pork chops dry with paper towels, then rub with paprika mixture.
• Heat about 2 tablespoons canola oil in a non-stick skillet over medium-high heat. Fry pork chops in batches until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker.
• Wipe skillet clean and heat remaining 1 1/2 teaspoon canola oil and butter over medium heat; cook and stir onions, 1/2 bottle beer, and a pinch of salt until onion is tender and slightly browned, about 10 minutes. Add liquid smoke. Spread onions over pork.
• Mix barbeque sauce, remaining beer, Worcestershire sauce, garlic, bourbon, and hot sauce in a bowl; pour over pork.
• Cook pork on Low until very tender, about 8 hours. Shred and divide pork over rolls to make sandwiches.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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