Pulled Pork Sandwiches

Pulled Pork Sandwiches
From Food.com 

My husband is a Man.  And as of 4 weeks ago, he’s a Man with a CostCo card.  And on Labor Day weekend this resulted in me being a woman with 15 pounds of pork shoulder to deal with.  So naturally we whipped out our brand new, extra-large (thank God) crock pot and let it do most of the work for us.  We were able to cram about 9 pounds of meat into the thing, so you can expect the 6 remaining pounds currently in our freezer to make a blog appearance sooner or later.  Maybe later, since we’re going to be eating leftover pulled pork for the next month.  (FYI, it makes a darn good breakfast sandwich meat!!)


  • 2 onions, quartered
  • 2 Tbsp light brown sugar, packed
  • 1 Tbsp paprika
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 4-6 lbs boneless pork shoulder
  • 3/4 cup apple cider vinegar
  • 4 tsp Worcestershire sauce
  • 1 1/2 tsp crushed red pepper
  • 1 1/2 tsp sugar
  • 1/2 tsp dry mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne
  • your favorite BBQ sauce
  • buns
  • coleslaw (optional)


  1. Place quartered onions on the bottom of the crock pot.
  2. Combine brown sugar, paprika, salt and pepper.  Rub over the meat
  3. Place meat on top of onions, in crock pot.
  4. Combine vinegar, Worcestershire, red pepper, sugar, mustard, garlic powder, and cayenne.  Whisk to mix well.
  5. Drizzle 1/2 of the vinegar mixture over the roast.  Refrigerate the remaining mixture.
  6. Cook on low for 8-16 hours.  It really depends on your crock pot.  Ours is like a super turbo model or something, because we checked on it after 8 hours, and low and behold it was totally tender and cooked through (which resulted in a pork pulling frenzy at midnight…)
  7. In the last half hour of cooking, add the remaining half of the vinegar mixture to the crock pot.
  8. Remove meat from crock pot and allow to stand for 15 minutes or more.
  9. Remove onions and finely chop.
  10. Use to forks to pull meat apart.
  11. Mix onions back into shredded meat, along with some of the juice from the crock pot, to moisten it.
  12. Add just enough BBQ sauce to give it distinct BBQ flavor.  Provide additional sauce at the table or in the buffet line.
  13. Serve on buns, topped with coleslaw!

Serves a bajillion people.  (Online recipe says 18-20).

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