Barbecue Pulled Pork Panini

• 5 pounds Pork Shoulder Roast (bone-in)
• 15 ounces, fluid Barbecue Sauce
• 2 whole Yellow Onions, Sliced
• 1 Tablespoon Grapeseed Oil
• 1 Tablespoon Butter, Unsalted
• 13 cups Red Wine
• 1 dash Salt To Taste
• 1 loaf Rustic Bread, Sliced Thickly
• 2 Tablespoons Butter, Or Enough To Spread On The Bread
• 8 ounces, weight Emmentaler (swiss) Cheese

1. Place the pork shoulder roast in your crockpot and add the barbecue sauce.
2. Put the lid on and set the crockpot to low.
3. Leave the crockpot on the low setting and check the meat after 6 hours.
4. Depending on the size of your roast, it should take between 6 and 8 hours for the meat to fall easily off the bone.
5. About 40 minutes before youre ready to eat, slice up two onions and saute them in the oil and butter in a skillet over medium heat.
6. Once the onions begin to soften and become transluscent (about 5 minutes), begin adding the red wine, a couple of tablespoons at a time.
7. Continue adding wine and stirring periodically until the wine is gone and onions are browned and soft, about 25 to 30 minutes.
8. Add salt to taste.
9. Remove the roast from the crockpot and place it on a cutting board.
10. Allow it to cool enough to handle.
11. Using a fork, pull (shred) your pork!
12. Put pulled pork back into the crockpot with the juices and sauce so that it can soak up more flavor.
13. Heat your panini maker.
14. Butter one side of two thick slices of bread and make a sandwich (butter sides out) with desired amount of cheese, pulled pork, barbecue sauce (oh yeah, load it on!)
15. and sauteed onions.
16. Place the sandwich on your panini maker butter-side down, lower the lid and let the magic happen!
17. In about 2 to 3 minutes, youll have a delicious Panini!
18. Repeat with the remaining bread and ingredients.

barbecue sauce, yellow onions, grapeseed oil, butter, red wine, salt, bread, butter, cheese

Taken from tastykitchen.com/recipes/main-courses/barbecue-pulled-pork-panini/ (may not work)