Slow Cooker Pulled Pork Sandwiches

Slow Cooker Pulled Pork Sandwiches

This is an old family recipe that can be used for almost any cut of beef or pork that benefits from long, slow cooking. It can be cooked in the oven, too, in a covered pot for a couple of hours at 275-300F, if you prefer not to use a slow cooker. My mom used it for beef short ribs before they got trendy and the price went up; I’ve used it for those, for beef chuck, for a few cuts of pork. It would probably work for chicken if that’s your thing, though the flavors are a bit strong. The resulting stew of onions and delicious meltingly tender meat goes well on a sandwich, or rice, or generally in the belly. This is a pretty popular preparation around here, and it makes a fair amount — enough for the three of us and a few days of leftovers, certainly! When choosing a bun, look for something sturdy that will stand up to a lot of very liquid sauce. Toasting helps! It’s also delicious on Hawaiian sweet bread, but those tend to fall apart, so maybe make teeny sandwiches on rolls if you go that direction.

Slow Cooker Pulled Pork

3ish-lb. pork roast (bone-in has more flavor!)
2 large onions
3/4 c. ketchup
3/4 c. water
3 cloves garlic
2 Tbsp. apple cider vinegar
2 1/2 Tbsp. Worcestershire sauce
1 Tbsp. salt
1 tsp. smoked paprika
1 tsp. chili powder
pepper to taste
buns for serving

Pat the pork roast dry and set aside.

Halve the onions and slice fairly thin. Separate the slices and spread them over the bottom of the slow cooker’s insert. Plop the pork roast on top of them.

Mix the ketchup and water. Mince the garlic and add that to the ketchup-water mixture. Whisk in the vinegar, Worcestershire, salt, paprika, chili powder and pepper. Pour over the pork roast (making sure every surface has some sloshed on it) and onions.

Cover and cook on Low for 8-10 hours. Shred the pork with some forks and pull out the bones. Mix until the pork and onions are nicely incorporated, then serve!

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~ by iliadawry on 30 January 2013.

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