BBQ and beer pulled pork panini

BBQ and beer pulled pork panini

This pulled pork sandwich recipe is super easy and sooooo delicious. The dark beer adds a nice sweet little touch to the smokey flavours of the meat.

Enjoy it!

Makes: 4 burgers


  • 4 Cannelle Boulangerie Panini bread
  • 2-3 pound pork shoulder
  • 3 garlic cloves finely sliced
  • 1 big onion chopped
  • 1 cup BBQ sauce (I used hickory bourbon)
  • 2 tablespoons Sriracha
  • 1 dark gluten free beer
  • 1 cup beef broth
  • 1 purple cabbage sliced
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon brown sugar



  1. Melt butter in a large cooking pot over medium heat. Add onions and garlic. Let simmer until golden in color for a few minutes.  Set aside in a bowl.
  2. Cut the pork into big chunks.
  3. On high heat, in the same cooking pot, add more butter. Add pork and brown on all sides.
  4. On low heat, add cooked onions and garlic, BBQ sauce, one dark beer, beef broth, brown sugar and Sriracha. Let it cook for 5-8 hours. *The meat has to reach 190 degrees for the pulled pork effect.
  5. Remove pieces of pork and shred. Boil the sauce in the pot until the texture is thick enough to stick to the meat and mix them together.
  6. Slice cabbage and add apple cider vinegar.
  7. Serve on Cannelle Boulangerie Panini buns.

Bon Appetit!