Thursday, June 10, 2010

Pulled Pork Sandwiches

Recipe Adapted From:


Dry Rub:
  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse salt
  • 1 onion, quartered
  • 1 (3-4lb) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce:

  • 1 1/2 cups cider vinegar
  • 1 cup yellow or brown mustard
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 2 garlic cloves, smashed
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 12 hamburger buns

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Place the quartered onions in the bottom of crock pot. Place pork in a crock pot on top of onions.

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Pour 1/3 of sauce on top of roast, fill crockpot half way up the roast with water. Cook in crockpot for 7-8 hours on low. Scoop out 1/2 of juice and either save or throw out. Pull pork apart with forks. Pour other 2/3 of sauce on top of pulled pork. Cook on low again for 30min-1 hour.

To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun. Serve with slaw if desired.

Notes & Tips:
I also like to add a little "W" sauce and liquid smoke. I used a Pork loin, which was a tad less fat. I think that using a cheaper cut of pork would taste just as good. Also, I served this on the thin buns so that can cut out calories too, just be aware that this is a very saucy recipe so be prepared to eat the sandwich with a fork.

Nutrition Facts:
Calories 420, 19g Fat, 29g Carbs, 31g Protein

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