Pulled Pork Philly Cheesesteak
feat. University of Que G.P.A. Sauce & Hickman’s Divine Swine Injectable Pork Marinade
Pulled Pork Philly Cheesesteak
Rated 5.0 stars by 1 users
Category
BBQ
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
3-4 hours
Ingredients
- University of Que G.P.A. Sauce
- ¼ cup Hickman’s Divine Swine Injectable Pork Marinade
- 1 cup Canned Crushed Tomatoes
- ¼ cup Water
- 1 ½ Tbsp Apple Cider Vinegar
- 1 ½ Tbsp Brown Sugar (not packed)
- 2 tsp Garlic Powder
- 12 oz Pork Tenderloin (boneless)
- 12 oz Pork Shoulder
- ⅛ tsp Salt
- ⅛ tsp Pepper
- 2 cups Onions (sliced)
- 2 cups Green Bell Peppers (sliced)
- 8 Dinner Rolls or Slider Buns
- 4 slices Provolone Cheese
Directions
- In an oven-safe dish, create an amazing marinade by combining tomatoes, Hickman’s Divine Swine Injectable Pork Marinade, water, vinegar, brown sugar and garlic powder.
- Mix well.
- Season the pork with salt & pepper.
- Cube the pork shoulder and pork loin into 2” cubes.
- Place the cubed pork into the oven safe dish and immerse into your marinade.
- Top with onions & green peppers.
- Smoke at 300 °F for 3 to 4 hours.
- Transfer vegetables to a bowl.
- Remove pork and shred with your hands or meat claws.
- Mix shredded pork and your marinade together.
- Top off with University of Que G.P.A. Sauce as desired.
- With a slotted spoon, add pork to dinner rolls or slider buns.
- Top with veggies and cheese.
- Place sandwiches on a cookie sheet and return to the smoker set to 425 °F, and let toast to desired doneness.
