Pulled Pork Sandwices
These are different than the typical BBQ pork sandwiches. They have a delicious spice blend with a little kick. My husband loves when I make these and I love that they are easily made in a crock pot. I found this recipe (and photo) from Cooking Classy - one of my favorite cooking websites. Rating: 10/10
Ingredients:
Directions:
1) In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, garlic powder and cayenne pepper.
2) Place for shoulder in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and all to rest in the refrigerator at least 2 hours, or overnight.
3) In a medium mixing bowl combing apple juice, apple cider vinegar, Worcestershire and liquid smoke.
4) Place roast in a slow cooker, pour several tablespoons fo the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry run isn't washed off the top)
5) Cover slow cooker and cook on low heat 8-10 hours.
6) Remove roast from the slow cooker and shred (leave broth in the slow cooker). Return shredded pork to slow cooker (in broth) and allow to cook 10-20 more minutes.
7) Strain most of the broth from pork (I leave about 1/2 cup), and pour in barbecue sauce and toss.
8) Serve in buns and add extra BBQ sauce, if desired.
Ingredients:
- 1 1/2 Tbsp salt
- 1 Tbsp pepper
- 2 Tbsp brown sugar
- 2 Tbsp paprika
- 1 tsp cayenne pepper
- 4 pound boneless pork shoulder roast (aka Boston Butt roast)
- 2 cups apple juice
- 2/3 cup apple cider vinegar
- 2 Tbsp Worcestershire
- 1/2 Tbsp liquid smoke
- 1 1/4 cups BBQ sauce
Directions:
1) In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, garlic powder and cayenne pepper.
2) Place for shoulder in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and all to rest in the refrigerator at least 2 hours, or overnight.
3) In a medium mixing bowl combing apple juice, apple cider vinegar, Worcestershire and liquid smoke.
4) Place roast in a slow cooker, pour several tablespoons fo the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry run isn't washed off the top)
5) Cover slow cooker and cook on low heat 8-10 hours.
6) Remove roast from the slow cooker and shred (leave broth in the slow cooker). Return shredded pork to slow cooker (in broth) and allow to cook 10-20 more minutes.
7) Strain most of the broth from pork (I leave about 1/2 cup), and pour in barbecue sauce and toss.
8) Serve in buns and add extra BBQ sauce, if desired.
