I absolutely love pulled pork sandwiches. Nothing is more enjoyable especially in the summer than barbeque pork sandwich topped with some fresh coleslaw. The tenderness of the pork, the messiness of the sauce, the crispness of the cabbage, the interplay between the pork and the cabbage. And then to wash it all down with an ice cold beer and maybe a few pieces of watermelon…does it get any better?
However, I have a confession: I have never been to the south for true barbeque. So my knowledge of pulled pork sandwiches has come from the cheap imitations of Los Angeles restaurants. So I can only imagine what the real deal would taste like from South Carolina or Texas. Some day.
The past few days have brought unseasonably hot temperatures to the Los Angeles area – we topped out at over 110 degrees today – therefore, any dinner plans would have to involve minimal contact with a hot stove or hot over, preferably not having to turn them on at all.
Fortunately the solution came in the Crock Pot that Grandpa Camp had given Claire and me for our wedding. And doing pulled pork in the Crock Pot made my mouth salivate just at the mere thought. Any barbeque traditionalists will have to forgive me for doing pulled pork in said manner, but currently I do not own any barbeque…no smoker, no gas grill, not even a charcoal grill.
I found this recipe online at allrecipes.com, and both Claire and I absolutely loved it.
- 1 teaspoon vegetable oil
- 1 (4 pound) pork shoulder roast
- 1 cup barbeque sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra large onion, chopped
- 2 large cloves garlic, crushed
- 1 1/2 teaspoons dried thyme
- 8 hamburger buns, split
- 2 tablespoons butter, or as needed
- Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
- Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
- Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
This recipe is practically fool-proof. You combine the ingredients in the Crock Pot, turn it on for 6 hours, and it is done. Try it and you will be amazed at how easy it is.
The pork turned out moist and tender, yet still had a very nice body to it. The sauce left from cooking was not too much where it drowned out the great flavor of the pork, but provided a great flavor and moisture to the sandwich. For pulled pork from the Crock Pot, I think it was quite tasty.
I made some coleslaw to go along with our sandwiches. My dressing was mayonnaise, apple cider vinegar, sugar, granulated garlic, a dash of Tabasco, and salt and pepper to taste. For me the key to great coleslaw is the balance of vinegar and sugar and adequately dressing the cabbage so that while it is not soup nor is it dry, although if I am to err, I will err on the side of too much dressing.
It was a great meal and we have plenty of leftovers for lunches and dinners in which Claire and my schedule do not allow us to sit down together.
Was it as good as authentic Southern Barbeque? Of course not, but for a boy raised in Los Angeles, it satisfies my craving quite well.