Recipe by Hey Jude
This is a really nice pork sandwich recipe that I found in the Chicago Sun-Times and fixed tonight for dinner. Plan ahead a bit as it has to marinate overnight but it's great the next day, just dump it in the slow cooker and let it rip. It makes a lot of sauce so I saved the leftover sauce and plan to use it on BBQ chicken this coming week. These sandwiches were really good served on DotM's Hamburger Buns, Bread Maker Hamburger Buns! prep time includes marinading time.
Top Review by ellie_
Very good sandwiches which we enjoyed with fruit salad and chips. I added some salsa to the chili sauce but other wise made as directed. Mine was cooked a little longer than suggested, so we shredded the meat and mixed with some of the sauce - very good. Thanks for sharing!
- 1 cup ketchup
- 1 cup chili sauce
- 1⁄4 cup Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon crushed red pepper flakes
- 4 cloves garlic, peeled and minced
- 1 (3 lb) boneless pork shoulder, trimmed of excess fat
- 10 hamburger buns, split
Directions See How It's Made
- In a medium saucepan, over medium-high heat, combine ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, red pepper flakes and garlic.
- Bring to a boil, reduce heat and simmer for 5 minutes, then let cool.
- Rinse pork shoulder and pat dry, then place in a large glass bowl or resealable plastic bag; pour sauce over pork and marinate overnight in the fridge.
- Remove roast from the marinade and place in the slow cooker; add 3/4 cup water to marinade, mix well and add to roast in slow cooker; cover and cook on low for 8-9 hours or on high for 4-6 hours (I cooked for 8 hours and mine was perfect), until meat is tender but not falling apart.
- Remove meat from sauce and let it stand on a carving board for 10-15 minutes, then cut it into thin slices and keep warm.
- To serve: place meat on one half of bun, add sauce and top with the other half of bun (kind of elementary, huh?).