- 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
- 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.
Beer and Bourbon Pulled Pork Sandwiches, recipe