SPICY PULLED PORK POPPER SANDWICH, IF YOU LIKED IT SAY HELLO

Slow Cooker Pulled Pork

• Add the onions and garlic to the bottom of the slow cooker.
• Place the roast fat side up on top of the onions and garlic.
• Combine brown sugar, chili powder, mustard, Worcestershire sauce, and barbecue sauce (reserving 1/2 cup for later). Spread over the top of pork.. Pour in the apple cider vinegar.
• Cook on high for 3 hours and then switch to low for another 5-6 hours. Removed the roast and shred with two forks, discarding any fat and bone.
• After removing the roast, pour the liquid in the slow cooker through a strainer and set aside.
• Add the pulled pork back to the slow cooker along with 1-3 cups of reserved liquid and remaining 1/2 cup barbecue sauce. Add the liquid 1/2 cup a time, stirring each time, until pork reaches the moisture level you desire.
• Continue cooking the pulled pork for another 1-2 hours on low. Meanwhile…

Caramelized Onions

• Add oil to a thick-bottomed pan over medium-high heat. Once the oil is heated, add the sliced onions.
• Reduce heat to medium and stir occasionally until onions are nice and caramelized, usually around 30 minutes. Do not rush the onions – give them time!

Building the Sandwich

• Heat a grill pan over high heat. Spread 1 tablespoon of Jalapeno Cream Cheese on two slices of bread. Butter the other sides and place butter side down on grill.
• Add enough caramelized onions to cover the cream cheese and then about a half a cup of drained pulled pork. Place the other piece of bread, cream cheese side down on top of pulled pork. Grill until golden brown on both sides and serve.