Congratulations are in order! Jennifer Swink of Miami, Florida has been chosen as the second winner of our BBQ recipe contest! Her Pulled Pork Bruschetta really hit the spot for our judges. Look for this recipe at Tarpon House for the rest of the summer, and check out the instructions below, so you can try it at home. Oh, and don’t forget to enter your favorite BBQ recipe. We’ve got one more round to go! You could be the lucky winner. ENTER NOW!

Pulled Pork Bruschetta
Ingredients
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
3 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork

Toast:
1 loaf French bread, sliced on into 1/2-inch slices
2 cloves of garlic, smashed
Olive oil
Salt & pepper to taste

Onions:
Olive oil
2 tablespoons butter
1 1/2 pounds onion, sliced
Chives (for garnish if desired)

Directions

Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. Temperature when cooked should read 170 degrees F.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, brown mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to cool for about 10 minutes. While it’s cooling, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.

While the onions are cooking, Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.

To serve, Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives if desired.