BBQ Pulled Pork Sandwiches - Sloooow Cooked in Your Crock Pot

"The aroma that will fill your house is ALMOST as delicious as the tender shreds smokey, Bar-b-Que flavored pork shoulder. Serve on warmed potato hamburger buns, with your best coleslaw!"
 
Download
photo by Pellerin photo by Pellerin
photo by Pellerin
Ready In:
10hrs 20mins
Ingredients:
17
Yields:
16 cups
Serves:
16
Advertisement

ingredients

Advertisement

directions

  • Spread seasoning run liberally over all meat. Place rubbed roast into a large Zip-Lock plastic bag. Chill overnight, or at least several hours. Recommend you make sauce at the same time, so it's ready to go the next day.
  • Preheat regular oven to 225, or crock pot to medium/low.
  • In a large, heavy Dutch oven, heat oil to medium. Brown the seasoned roast until all sides are caramelized. Remove excess fat. Combine all SAUCE ingreadients, and pour over meat. Cover and cook for 8 - 10 hours.
  • Remove meat from pan. Place on large plat and cover with foil until cool enough to handle. Whilie meat is cooling, combine the cornstarch and beef broth with a fork, to remove lumps. Add this thickening agent to the sauce in the pan, to creat the BBQ sauce. Bring to a gentle boil, without the lid, and simmer until thickened. Taste for seasonings.
  • When meat is cool, shred meat by pulling with a fork. Add meat to sauce, and discared any fat and butcher's twine. Simmer approximately 30 minutes to let flavors meld. Serve as a sandwich on warm potato hamburger buns with coleslaw &/or potato salad. Many people like the slaw ON the sandwich. Freezes well.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I had a craving for pulled pork today and decided to try this recipe. I concocted my own rub using sweet paprika, chile flakes, garlic and onion powder, salt, pepper, and Goya Adobo with Cumin. I used a bone-in shoulder and trimmed off as much skin as I could. I forgot to brown it before putting it in the crock-pot, but I don't think it made too much of a difference. I only had about 1/2 T of liquid smoke, it definitely needed the full 1 1/2 T that the recipe calls for. The sauce is delicious, not too tangy, not too sweet. I actually omitted the part with the beef broth and cornstarch, I thought the sauce was thick enough without it. If anyone has any suggestions for removing the fat that's left in the sauce I would appreciate it, it always becomes a time-comsuming process for me. Great recipe, I am bringing some to my mom's tomorrow for her to try.
     
  2. We used this recipe for a community function. We had 20 lb of cooked pork roast and decided to serve it as pulled pork. We made the sauce and adjusted the amount for the amount of meat we had and added 5 cups of sauted thinly sliced onions and 5 cups of chopped celery. We mixed it with the pork and refrigerated it overnight. The next day we put it in the oven at 325 and cooked it for 4 hours. It was wonderful served on large kaiser buns!!
     
  3. an easy way to get rid of all of the accumulated fat. after the pork is finished cooking, drain the juices and put them in a container in the fridge (or freezer if you're in a hurry). the fat will float to the top of the container and you'll be able to just scrape it off with a spoon. i usually make my pork roasts a day ahead and leave the juices in the fridge over night.
     
Advertisement

RECIPE SUBMITTED BY

An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience. FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes