My youngest requested pulled pork sandwiches and pork shoulder was on sale! I like it when requests line up with sales! I’ve done a few pulled pork variations in the past, including this pulled pork in the slow cooker where you basically make your own barbecue sauce with onions, garlic, chili powder, black pepper, chili sauce, brown sugar, cider vinegar and Worcestershire sauce. But the other day I had some barbecue sauce in the pantry I’d bought on sale, so I “cheated” and used it up.
Cut whatever fat you can off the pork shoulder or pork roast. You won’t get it all for sure, but you can eliminate the big pieces of it. If yours is tied together with twine, as mine was, just cut the twine away. You WANT the pork to fall apart! Pour about a cup of barbecue sauce on it, your favorite bottled variety or your own homemade barbecue sauce, and cook on high for 4-5 hours or on low for much longer. You want to be able to pull it apart with two forks, so you want it really well done and soft and falling apart.
To serve, I usually add more barbecue sauce as the sauce in the slow cooker has been thinned down so much. Stir in the sauce and heat through, then serve on buns. Goes great with coleslaw on the side or in the sandwich.
Coleslaw Goes with Pulled Pork
I’ve got this recipe for coleslaw without the mayonnaise or you can mix up a mayonnaise based one.
Coleslaw with Mayonnaise
- 1/2 cup mayonnaise
- 2 Tbs cider vinegar
- 1/2 tsp sugar
- 1/4 tsp salt
- 1 Tbs celery seeds
- Adjust the sugar/salt/vinegar ratio to suit your tastebuds and put it over shredded cabbage.