Pulled pork barbecue sandwiches
Pulled Pork Barbeque Sandwich
Don’t you love putting something in the crock pot, living your life, then coming home to find amazing aromas drifting through your kitchen? That’s what you’ll get with this pork barbecue. I managed to fit 5 pounds of pork shoulder into my crock pot, which pretty much hit its capacity. We got about 15 sandwiches out of that 5 pounds of meat. (I didn’t change the amounts of barbecue sauce and I didn’t feel like I was skimping on it with the sandwiches at all.)
This turned out really well. It was a pretty big hit with everyone at our parents’ house this weekend, with the exception of Grandy. No explanation there – she’s weird. (Love you, Mom!)
After coating the pork with the barbecue mixture, put the lid on the crock pot and leave it alone for 8-10 hours on low. Take the pork out and shred it with two forks, which is terribly tedious and really the only drawback to this whole recipe. Return the pork to the barbecue mixture and continue cooking for another hour on high to thicken the barbecue mixture a little bit, then serve with some really good, thick rolls because otherwise you’ll be eating it with it fork like Dani and Bea did. (Is it just me, or is that weird?) If you’ve got your favorite potato chips to go with your sandwich, all the better. Poppy always makes sure there are Hartley’s chips at their house, so we were set. He’s awesome. And the sandwich was pretty good too.
Recipe: Pulled Pork Barbecue Sandwich
(from Good Housekeeping)
1 medium onion, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 Tbsp. sweet paprika
2 Tbsp. Worcestershire sauce
2 Tbsp. yellow mustard
1 1/2 tsp. salt
1 1/4 tsp. ground black pepper
4 pounds boneless pork shoulder blade roast, cut into 4 pieces
12 sandwich rolls
In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.