Pulled Pork Sandwiches
Are you after the perfect Pulled Pork Sandwich? Well today is your lucky day!
This little piggy is tender, moist, and melts in your mouth, and it couldn’t be easier to make. Pile the pork on a beautiful bun, top with Buttermilk Coleslaw, and top with dill pickle chips for a memorable All-American delight.
Pulled Pork Sandwiches
I’ve rubbed, smoked, and oven roasted pork, added it to a Dutch oven and pit cooked it and the first-rate way to make the finest pulled pork is in the slow cooker. I start with a pork sirloin roast because there is no waste. When you shred it with two forks, you’ll see it’s just juicy and ready to serve. I’ve used big pork shoulder roasts that are cheaper, but by the time I remove all the fat, I’m not money ahead. I’ve decided that there are many like me on a quest to have the best, and this one works for me. I absolutely love getting it all in the slow cooker and then walking away. If it’s really hot outside, lock the lid, and try plugging it in out on the patio. When it’s all ready, use the meat for pulled pork, enchiladas, tacos, or nachos.
You’ll need about 2 cups, (16 ounces) of your favorite barbecue sauce. I’ve got several homemade recipes available for you. Here’s the scoop on how to make 12 to 16 large pulled pork sandwiches.
Place the onions and garlic in an even layer in the slow cooker. Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker.
Using 2 forks, shred the meat into bite-sized pieces. Return the shredded meat to the slow cooker, add your favorite barbecue sauce, and mix to combine. Warm sauce and meat together for a few minutes and serve.
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, diced
- 4 pounds pork sirloin roast
- 2 cups barbecue sauce, (purchased or homemade)
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon
- Line the bottom of a slow cooker with onions and garlic.
- Pat pork roast dry with paper towels.
- Combine brown sugar, chili powder, salt, cumin, and cinnamon and rub on roast.
- Place meat on top of the onion and garlic.
- Cover and cook until pork is tender, 6-8 hours on high,8-10 on low.
- Remove pork roast to cutting board.
- Strain liquid through mesh strainer and return solids to slow cooker.
- Use 2 forks to shred the meat into bite size pieces.
- Return the shredded meat to the slow cooker and add the barbecue sauce and mix to combine.
- You may add the strained liquid in small amounts to thin if desired.
- Taste and season with salt as needed.
I sure hope you are loving your summer. We have had super high temps until last night when we had a cooling storm roll in. I’d love to hear about what kind of barbecue sauce you like to use on pulled pork. Let me know please and thanks for coming by and pinning this yummy recipe!