Slow-Cooked Pulled Pork Sandwiches

511

Nothing says good down-home country cookin’ like a pulled pork sandwich. Even if you live in a little city apartment like I do. No matter where you are, no matter the harsh winter weather, you can still get that “summer” feeling with a sweet and saucy sandwich like this.

We’ve – and I say “we” because I cannot solely take credit for this oh-so-simple and delicious recipe without mentioning my meatmaster extraordinaire husband – have made these tasty sandwiches for just the two of us and crowds of fifteen, and well, usually the dinner table is quite silent except for a few satisfied groans and thumbs-up. Just throw a dozen or so warmed-up buns onto the table, and the next time you turn around they’ll be asking when you’re going to make more.

The whole recipe is a simple as mixing up a sauce, pouring it in the slow cooker with some pork, and practically setting it and forgetting it.

Slow-Cooked Pulled Pork Sandwiches

Ingredients

  • 1 boneless pork shoulder cut into 2-inch chunks
  • 1 cup chopped onion
  • 2 14 oz. bottles of BBQ sauce
  • 1/2 cup brown sugar
  • 3 tbsp. Worcestershire sauce
  • 5 tbsp. chili powder
  • 4 tbsp. garlic powder
  • 2 tbsp. salt
  • 2 tbsp. pepper
  • 1 medium-sized heat-resistant jar or plastic container

Instructions

  • Place pork into your slow cooker and preheat to low or high, whatever your preference (see cooking times below). In a large bowl, combine chopped onion, BBQ sauce, brown sugar, Worcestershire sauce, and spices. Pour over pork and mix well, so that the pork is covered in the mixture. Cover and cook on low for 5-6 hours, or high for 3-4 hours. About every half hour, stir the pork with a large spoon. Once done cooking, transfer the pork chunks with tongs or a slotted spoon to a large cutting board. Drain the sauce by ladling it into a heat-resistant container, leaving about 1 inch of sauce remaining. Place the container in the freezer to harden the sauce and enable easy disposal.
  • Pull apart the chunks of pork with two forks, until flaky. Transfer the pulled pork back into the pot and mix with the remaining BBQ sauce. Taste and add more spices, if desired.
  • Serve on hamburger buns, or separated and halved dinner rolls for bite-sized sliders.
  • Enjoy!

Join the Conversation

  1. This is great and very economical (I have seen Pork
    for as little as $1.00 a #). Freezes well too.

  2. Ed, that’s so true. We made this from a pork shoulder that had been frozen for a few weeks, and it turned out great. Thanks for visiting!

  3. Yum sounds delicious!
    -Stephanie

  4. Yum sounds delicious!
    -Stephanie

  5. Ed, that’s so true. We made this from a pork shoulder that had been frozen for a few weeks, and it turned out great. Thanks for visiting!

  6. This is great and very economical (I have seen Pork
    for as little as $1.00 a #). Freezes well too.

  7. Do you add half of the barbecue sauce while cooking in crackpot and the other half after shreding the meat?

  8. Aw, this was a very nice post. In idea I want to put in writing like this additionally – taking time and precise effort to make a very good article… however what can I say… I procrastinate alot and on no account seem to get something done.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
The Comfort of Cooking © Copyright 2020. All rights reserved.
Close