{Recipe Share} Pulled Pork Sandwiches

Mmmmmm, slow baked meat that falls off the bone in absolute wonderful nummy perfection, all encased in a juicy sweet and spicy barebeque sauce blend…

Who doesn’t love a good pulled pork sandwich?


Over the years I have tried so many pork sandwhich recipes, I cannot even count them. 

Ones that call for cooking the meat in BBQ Sauce and then shredding it.
Ones that swear by using a can of Pepsi.
Ones that slow cook them for hours in a cup of water and then add a ton of sauce and spices.

That’s the thing about a recipe…they can be tailored to your own tastes.  I have found that even the most tried and true recipe becomes “our own” by tweaking a bit of this and that and then all of a sudden – it’s like God Himself came down from the heavens and handed you a sandwhich.  That’s what these do for me!

{Pulled Pork Sandwiches}

Pork Shoulder (or Picnic Roast – it all depends on how your butcher lables it) I prefer mine to be at least 4lbs – I can eat this stuff for DAYS.
Dried Minced Onion
Black Pepper
Cayenne Pepper
Brown Sugar
Approx. 2c. chicken broth (beef broth does just fine also)
Your Favorite Barbeque Sauce
Big Ol Crockpot big enough to fit your hunk of meat

(Yes, there is a reasoning behind not giving you exact measurements…will explain as I go)

OH, and before I start – sharpen your knife.  If you don’t have knives that you can sharpen, you need to invest in them.  If you are going to spend any time in the kitchen AT ALL, your best asset will be to invest in knives that you can sharpen over time.  Who wants to hack into a beautiful piece of steak or a roast, or (eeeek!) a PRIME RIB with a skil saw? 

First, bust out your beautiful crockpot.  If you don’t have one – get one.  You can even get a tiny one at WalMart for $15.00.  You will never regret it.

In a 1-1/2 qt. bowl, combine a heaping handful of brown sugar, a palmful of minced onion, half a palmful of black pepper, and half a palmful of cayenne pepper.

Why do I not measure this stuff out?  Because in cooking you find what your tastes are like and you will be able to tell if you need more sugar to offset the spiciness or vice versa.  I prefer to do it this way because if I measure it out, I’ll be adding a 1/2tsp. of this and that for 45 minutes before I think I have gotten it right.  Waste of time.

Next, trim your roast of any excess fat.  As you can see from the images above, there is a massive piece of fat and skin on the underside of my roast.  I hack this part off and leave the rest of the fat on the roast to help it moisten up and get all nummy as it cooks.

Now, take your beautiful rub you concocted in the bowl and smother your roast.  Massage it.  Talk to it.  Tell it you are going to eat it for the next three days…


After you have now lifeted your roast into the crockpot, add a whole can of chicken broth.

Cook on Low for 8-10 hours or High for 4-6.

This is what it will look like after about 8 hours on low.
(NOTE: I prefer to slow cook my meat because I think the flavors reneder more completely.)

Now comes the messy part.  I remove the entire roast from the crockpot and set it on a cutting board. First, I hack it into numerous peices (as shown above) before I shred the meat.  I find that this is much less messy than if I just go to town on it.

Here is where it comes to preference.  I end up removing about 1-1/2 cups of what juice and fat has rendered in the crockpot before I add my BBQ sauce.  You are more than welcome to leave it and add your sauce, but the sauce becomes much thinner, even if you have a few hours to still cook it on low and let it hang out.

Add your BBQ sauce.  The whole bottle (if you have a large roast) and maybe just a half if you’ve got one that’s about 3lbs. or less.

The more time you have to let the shredded meat sit in a jacuzzi of amazing sauciness…the better it tastes.  So let it sit there if you can stand it any longer!

(5 minutes later…LOL….)

Now that your entire house smells so good that you’d be willing to eat a kitchen cabinet,
Grab yourself a bun, slather on the saucy meat and if you prefer like I do, top it with a slice of processed American cheese.



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Categories: Dinner, Recipe Share


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2 Comments on “{Recipe Share} Pulled Pork Sandwiches”

  1. Donna Smith
    January 3, 2012 at 10:55 pm #

    Bet this pork would make great chili verde

  2. Tiffany Dalton
    January 4, 2012 at 4:34 am #

    Sounds so yummy! My husband loves pulled pork. Can’t wait to try this recipe!

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