There aren't many things that can top a pulled pork sandwich. Of all the pulled pork recipes I've made at home, this is my favorite. We don't have a smoker, but I like making our pulled pork in a crock pot. For my daughter's first birthday, we were expecting close to 40 people. I knew pulled pork would be a great option for dinner because pork shoulder/butt is one of the cheaper cuts of pork. I found this recipe on Pinterest, of course!
This was delicious! I loved the vinegar-y bite, a little sweetness from the brown sugar, and all of the flavors coming from the menagerie of seasonings. I like to serve pulled pork with a cole slaw ON the sandwich. My newest favorite hails from the Pioneer Woman, it's got cilantro and jalapeno in it. Yummmm. I'll give you the recipe for that tomorrow, so you'll have a complete and perfect sandwich.
This recipe make a good amount of pork, so I like to freeze half for a rainy day. It freezes perfectly! This is great served with some sweet potato fries or corn on the cob. You can't really go wrong here. But a word of warning, try and eat just one.
Easy Crockpot Pulled Pork, from My Baking Addiction
YIELD: 6-8 servings
1 large Vidalia onion, sliced thin
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (4-6 lb) boneless pork butt or shoulder
¾ cup cider vinegar
4 teaspoons Worcestershire sauce
1 ½ teaspoons crushed red pepper flakes
1 ½ teaspoons sugar
½ teaspoons dry mustard
½ teaspoon garlic salt
¼ teaspoon cayenne pepper
1. Rinse pork roast under cold water and pat dry with paper towels.
2. Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.
3. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.
4. Cover crockpot; cook on low for 10-12 hours. Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.
5. Remove meat and onions; drain. Chop or shred meat and onions. Serve with remaining vinegar mixture or your favorite barbeque sauce. I like to drain the residual cooking juice into a sauce pan, reduce the remaining vinegar mixture and pour it back over the pulled pork.