Chopped Pork Sandwich With a Smoky Poblano-Jalapeño Barbeque Sauce

By garciamoss

Ingredients

• Ingredients:
• 2 pounds cooked pork or chicken
• 8 large rolls
• For the homemade barbeque sauce:
• 2 tablespoons olive oil
• 1 jalapeño pepper, minced
• 1/2 sweet onion, diced
• 1 small poblano pepper, diced
• 2 cloves garlic, minced
• 2 1/2 cups ketchup
• 4 tablespoons brown sugar
• 2 tablespoons molasses
• 2 tablespoons apple cider vinegar
• 1 teaspoon liquid smoke
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 1/2 cups water or low-sodium chicken broth
• 1/2 teaspoon red pepper flakes
• Salt
• Fresh cracked pepper

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. In a medium saucepan, preheat the 2 tablespoons of olive oil to medium heat for a few minutes. Add the onions, jalapeños and poblanos. Cook for a good 6 to 8 minutes. Add the garlic and cook for another minute.

2. Add all the remaining ingredients, stir well to combine. Bring to a boil, reduce heat, cover and continue cooking for 35 to 40 minutes, tasting for salt along the way.

3. Add precooked meat, I added about 2 pounds of chopped and shredded pork and let it simmer on low for a good 2½ to 3 hours, stirring as needed.