Pulled Pork Sandwich With Rhubarb-Wine Bbq Sauce

• Pulled Pork
• 1 pound pork shoulder
• 1 tablespoon salt
• 1 cup chicken broth
• 1 tablespoon chili powder
• 3 bay leaves
• 1 onion, quartered
• Rhubarb-Wine BBQ Sauce
• 6 stalks rhubarb
• 1/3 cup sugar
• 1/2 cup water
• 1/4 cup apple cider vinegar
• 1/2 cup ketchup
• 1/2 cup red wine
• 1/4 cup brown sugar
• 1/2 cup strong coffee
• 2 tablespoons yellow mustard
• 2 tablespoons chili powder
• 1 tablespoon worcestershire sauce
• 1 teaspoon sea salt
• 1/8 teaspoon liquid smoke
• 8 twists of a black pepper grinder

1. Trim any skin off of pork shoulder and cut into large chunks. Rub each with a bit of salt.
2. Sear pork chunks in a skillet over high heat.
3. Combine all remaning ingredients in a large saucepan and bring to a boil.
4. Add pork chunks and simmer, covered, until pork easily falls apart with a fork (1-2 hours).
5. Remove chunks of pork to a plate and shred them using two forks. Add a little bit of the cooking broth back in to moisten them.
6. Pour rhubarb-wine bbq sauce over pork and toss to mix thoroughly.
7. Chop rhubarb and place in a saucepan with water and 1/3 cup sugar. Bring to a boil and boil for ten minutes, adding water if necessary and sugar to taste. The rhubarb should be sweet, tart, and soft enough to be easily mushed with a spoon.
8. Add all other sauce ingredients, stir well to thoroughly combine, and simmer for 30 minutes.

pork, pork shoulder, salt, chicken broth, chili powder, bay leaves, onion, bbq sauce, stalks rhubarb, sugar, water, apple cider vinegar, ketchup, red wine, brown sugar, coffee, yellow mustard, chili powder, worcestershire sauce, salt, liquid smoke, black pepper

Taken from food52.com/recipes/4844-pulled-pork-sandwich-with-rhubarb-wine-bbq-sauce (may not work)