My youngest loves pulled pork sandwiches and asked that I add them to the menu this week. The pork shoulder was not on sale, but even so, it’s still very cheap per serving.
I’ve got a couple of different recipes for pulled pork. This had a less tomato-ey base than I’d hoped for so I’d love to hear your recipes! Still, this was good! Especially so with the homemade hamburger buns I made.
Goes great with coleslaw. Here a few of my favorites:
I just realized I haven’t posted my standard mayonnaise based coleslaw recipe!
Pulled Pork with Homemade Barbecue Sauce
- 1 T oil
- 2 chopped onions
- 6 minced garlic cloves
- 1 T chili powder
- 1/2 tsp black pepper
- 12 oz chili sauce 1 small bottle
- 1/4 cup brown sugar
- 1/4 cup cider vinegar
- 1 T Worcestershire
- 3 lb. pork shoulder
- Heat the oil in a skillet while you chop the onions. Add the garlic when it’s chopped and cook until the onions are soft, 5 minutes or so. Add the chili powder, black pepper, chili sauce, brown sugar, vinegar and Worcestershire sauce. Bring to a simmer, stirring. Turn off the heat.
- There’s usually a large piece of fat covering the bottom of the pork shoulder. Cut that off and discard. There’s plenty of other fat in the roast to keep it all moist! Put the roast in the Crockpot. Pour the sauce over the top and turn to either low or high, depending on how long you have.
- High will take about 6 hours.
- Low will take 6-12 hours depending on how new your slow cooker is! (New ones cook at a higher heat and will take less time.
- I always turn my roast over about halfway through, just so it’s all getting cooked in the sauce.
- When it’s done, use two forks to turn it into shreds, pulling the meat apart in the slow cooker or pulling chunks out onto a plate if that’s easier. Let the pulled pork simmer in the sauce until you’re ready to eat.
- Serve atop homemade hamburger buns or some other split bread or bun.