Pulled Pork Sandwiches
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
- coleslaw (optional)
- Place quartered onions on the bottom of the crock pot.
- Combine brown sugar, paprika, salt and pepper. Rub over the meat
- Place meat on top of onions, in crock pot.
- Combine vinegar, Worcestershire, red pepper, sugar, mustard, garlic powder, and cayenne. Whisk to mix well.
- Drizzle 1/2 of the vinegar mixture over the roast. Refrigerate the remaining mixture.
- 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…)
- In the last half hour of cooking, add the remaining half of the vinegar mixture to the crock pot.
- Remove meat from crock pot and allow to stand for 15 minutes or more.
- Remove onions and finely chop.
- Use to forks to pull meat apart.
- Mix onions back into shredded meat, along with some of the juice from the crock pot, to moisten it.
- Add just enough BBQ sauce to give it distinct BBQ flavor. Provide additional sauce at the table or in the buffet line.
- Serve on buns, topped with coleslaw!
Serves a bajillion people. (Online recipe says 18-20).