Sunday, April 25, 2010

Pulled Pork Sandwiches

4 lbs boneless pork shoulder blade roast
1 medium onion,chopped
1/2 C ketchup
1/3 C cider vinegar
1/4 C brown sugar
1/4 C tomato paste
2 Tbls paprika
2 Tbls Worcestershire sauce
2 Tbls yellow mustard
1-2 tsp salt
1 tsp pepper
sandwich buns/rolls

Stir together onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt and pepper together in a 4-6 quart slow-cooker. (Mine isn't big enough; I have to 1/2 or at least reduce this recipe for it to fit. ...plan ahead!) Cut pork roast into quarters, add to slow cooker and turn to coat with sauce. Cook pork, covered, on low setting 8-10 hours or until pork is very tender. (Cutting your pork into smaller pieces will help it cook faster.)

Use tongs or a meat fork to transfer pork pieces to a large bowl. Turn slow cooker on high; heat sauce to boiling to thicken and reduce slightly. While sauce boils, use 2 forks to pull pork into shreds. Return shredded pork to slow cooker and stir to combine with sauce. Cover slow cooker and reheat pork if necessary.

Serve on sandwich buns, ciabbata, etc with chips, dill pickle wedges, fruit...and napkins! :)


neener said...

Looks great! Have you ever made this and added a touch of liquid smoke? Shawn loves the stuff.

Tami said...

I love liquid smoke too! It would be delicious in this recipe...give it more of a BBQ flavor. I've also thrown in pineapple tidbits for a tropical/hawaiin pork sandwich. :)