“You had me at ‘bacon.’” Oh, man. Is your mouth watering yet? Sloooooow roasted pork. Gravy. Sauerkraut made even better with everyone’s favorite five-letter word: Bacon. And all on German sandwich rolls. Are you kiddin’ me? How would they say, “Fuggedaboutit,” at Oktoberfest? Which begs an even more fundamental, existential question that any German philosopher would appreciate: Is a recipe this good even legal?
Slow Roasted Pork Sandwich
Time to Prepare
Estimated Cook Time
- 1 2-4lb. pork shoulder roast
- 5 strips of cooked bacon crumbled
- 1 package of sauerkraut
- ¼ tsp onion powder
- 1/8 tsp garlic powder
- ½ Kosher salt
- 1/4 tsp. ground black pepper
- ½ cup of flour
- 6 German style sandwich rolls
- Set grill or smoker to 275 degrees F with an indirect set up.
- Season pork should roast with salt, pepper, garlic powder and onion powder and place on the grill or smoker in a pan. Cook for approximately 4 hours or until the internal temp is around 200 degrees F and meat pulls apart easily.
- While pork roast is cooking take about 2 cups of sauerkraut and warm it in a small pan. Add crumbled bacon and set aside.
- Once pork roast is ready, pour the drippings into a gravy separator and let sit for 10 minutes for the fat to separate. Let the pork roast rest for 20 minutes before pulling.
- Pour off au jus from separator into a sauce pan and turn to medium/high. Taste for salt and add flour to thicken into a gravy with the thickness you desire.
- Once pork roast has rested, pull the pork and place into the sauce pan of gravy coating the pork nicely.
- Place some pork on the roll then top with a scoop of bacon crumbled sauerkraut.
- Enjoy with a Sly Fox Oktoberfest Beer.