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Swift meats braised pulled pork sandwich with bacon
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Braised Pork Sandwich with Orange BBQ Sauce

Course Sandwich
Cuisine American, Southern
Keyword bbq sauce, braise, braised, pulled pork, sauce
Prep Time 10 minutes
Cook Time 3 hours
Servings 4

Ingredients

Braised pork:

  • 1 (3-pound) Swift Petite Pork Shoulder Roast
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 2 tablespoons vegetable oil
  • 1 12-ounce bottle lager beer
  • 1 head garlic, ¼” trimmed off the top

For the orange BBQ sauce:

  • 1 cup freshly squeezed orange juice
  • ¾ cup ketchup
  • ¼ cup dark brown sugar
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, minced
  • 1 tablespoon Worcestershire
  • 1 tablespoon white vinegar
  • 2 teaspoons chili powder
  • ¼ teaspoon liquid smoke

For the onion rings:

  • Vegetable oil, as needed for frying
  • 2 cups whole milk
  • 1 cup all-purpose flour
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 medium yellow onion, sliced into rounds

For the sandwich:

  • ½ pound Swift’s Hickory Double Smoked Thick Cut Bacon
  • 4 slices deli-sliced yellow cheddar cheese
  • 4 brioche buns, toasted

Instructions

Braised pork:

  • Heat oven to 325ºF.
  • Season the pork all over with salt and pepper. Heat a Dutch oven over medium heat, add the oil and heat through. Sear the pork on all sides, about 8 minutes total. Add the beer and garlic and bring to a boil, then cover and move to the oven. Braise until the meat is fork tender, about 2½ hours.
  • Remove the meat from the braising liquid and let cool. Shred the meat and return it to the braising liquid.

For the orange BBQ sauce:

  • Add the orange juice, ketchup, dark brown sugar, Dijon mustard, minced garlic, Worcestershire, vinegar, chili powder and liquid smoke to a small saucepan. Simmer over medium-low heat until the sauce has thickened. It should coat the back of a spoon. Remove from heat and let cool.

For the onion rings:

  • In a large sauté pan over medium heat, heat enough vegetable oil to fill about an inch up the pan. Heat the oil to 350°F. Add the milk to a medium mixing bowl and whisk together the flour, salt and pepper in another medium bowl.
  • Dip a handful of the onions into the milk then toss them in the flour mixture to coat. Add to the hot oil and fry until golden brown all over. Remove to a paper towel-lined plate to drain.

For the sandwich:

  • Heat oven to 400ºF. Line a baking sheet with aluminum foil and arrange the bacon in an even single layer. Bake until crispy, about 16 minutes. Use tongs to move the bacon to a paper towel-lined plate to drain.
  • Heat oven to broil. Add the buns, cut side up on a baking sheet. Broil until toasted. Add a slice of cheese to the bottom half of each bun and continue to broil until melted.
  • Top each with some of the shredded pork and drizzle with the orange BBQ sauce. Add slices of bacon and onion rings over the top. Close the sandwiches and serve.