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Barbecue Pulled Pork Panini

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Description

Crispy, melty Barbecue Pulled Pork Paninis with Emmentaler (Swiss cheese) and caramelized onions. Just add pork roast and BBQ sauce to the crockpot, set on low all day and out pops the best panini on Earth!

Ingredients

  • 5 pounds Pork Shoulder Roast (bone-in)
  • 15 ounces, fluid Barbecue Sauce
  • 2 whole Yellow Onions, Sliced
  • 1 Tablespoon Grapeseed Oil
  • 1 Tablespoon Butter, Unsalted
  • ⅓ cups Red Wine
  • 1 dash Salt To Taste
  • 1 loaf Rustic Bread, Sliced Thickly
  • 2 Tablespoons Butter, Or Enough To Spread On The Bread
  • 8 ounces, weight Emmentaler (swiss) Cheese

Preparation

Place the pork shoulder roast in your crockpot and add the barbecue sauce. Put the lid on and set the crockpot to low. Leave the crockpot on the low setting and check the meat after 6 hours. Depending on the size of your roast, it should take between 6 and 8 hours for the meat to fall easily off the bone.

About 40 minutes before you’re ready to eat, slice up two onions and sauté them in the oil and butter in a skillet over medium heat. Once the onions begin to soften and become transluscent (about 5 minutes), begin adding the red wine, a couple of tablespoons at a time.

Continue adding wine and stirring periodically until the wine is gone and onions are browned and soft, about 25 to 30 minutes. Add salt to taste.

Remove the roast from the crockpot and place it on a cutting board. Allow it to cool enough to handle. Using a fork, pull (shred) your pork!

Put pulled pork back into the crockpot with the juices and sauce so that it can soak up more flavor.

Heat your panini maker.

Butter one side of two thick slices of bread and make a sandwich (butter sides out) with desired amount of cheese, pulled pork, barbecue sauce (oh yeah, load it on!) and sautéed onions.

Place the sandwich on your panini maker butter-side down, lower the lid and let the magic happen! In about 2 to 3 minutes, you’ll have a delicious Panini! Repeat with the remaining bread and ingredients.

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