2 tablespoons olive oil
3 large onions, julienned (4 ½ cups)
¼ teaspoon salt
¼ teaspoon pepper
2 pounds pulled pork*
1 ½ cups chipotle BBQ sauce
20 1-ounce slices
Sharp Cheddar Cheese
20 slices Texas Toast
5 ounces softened Butter
2 teaspoons salt
1 teaspoon each: black pepper, brown sugar, garlic powder, paprika, thyme, oregano, chili powder
½ teaspoon cumin seeds
4 pound pork shoulder roast at room temperature
Preheat oven to 225°. In small bowl combine salt, seasonings and cumin seeds. Rub shoulder with spice mixture. Place roast on rack in a large roasting pan and place in oven. Roast about 9 hours until a meat thermometer reaches 175. Remove from oven and cool slightly. Shred pork, removing any excess fat.
Yield: about 2 pounds shredded pork
Heat oil in large skillet over medium. Stir in onions and season with salt and pepper. Cook until onions begin to wilt. Reduce heat and continue to cook, stirring occasionally until onions are soft and have caramelized to a rich golden brown, 20-30 minutes. Transfer to bowl and set aside.
Combine shredded pork with BBQ sauce and set aside.
To assemble individual sandwich:
2 slices Texas Toast
4.5 ounces pork mixture
3 tablespoons caramelized onions
2 slices cheese
1 tablespoon butter
Place one slice of cheese on slice of bread. Top with pork mixture, then onion, then second slice of cheese. Top with second slice of bread. Spread with half the butter. Heat heavy skillet over medium-low and place sandwich, butter side down, in pan. Spread remaining butter on top slice. Grill until golden, turn and grill the other side until golden and cheese has melted.
Makes 10 sandwiches