Pendleton Pulled Pork Sandwich
This delicious sandwich can be found at Portland’s PGE Park this summer. Enjoy one the next time you are at the ball park. This recipe comes directly from the kitchen of Chef Bob Brumbaugh. He runs the show at the park. He likes our BBQ sauce for its subtle heat and smoky flavor.
We had to scale this recipe back from the huge batches he whips up to something a little more manageable. You can try this with boneless / skinless chicken thighs or even beef brisket – basically I think that slow cooking just about any cut this way would be fantastic!
4 # Pork Butt or Sholder
16 oz Pendleton BBQ Sauce (Pick your favorite flavor!)
8 oz Tomatoes, diced – canned and undrained
1/2 tsp Celery Seed – ground
1 Tbl Worchester Sauce
1 Tbl Black Pepper – course grind
Preheat oven to 375 degrees. In a heavy bottomed pan, sear pork on all sides. In a braising pan, place pork in center. You may cut into a few smaller pieces (that will decrease cooking time). Add the remainder of ingredients. Cover pan with lid or foil. Place in center of oven. Check once every 30 minutes after the first hour with a carving fork by inserting fork into center of roast. Then try and turn the fork. If it does turn easily, remove the pan from the oven. If not continue turn the meat over and finish braising in the oven until completed. After the meat is done, remove meat from pan. Save all the liquid/sauce. Puree the sauce until smooth. If not as thick as you would like, reduce the sauce in a saucepan until the desired thickness has been achieved. This recipe would work very well in a crock-pot.