Taste Tested Tuesday: Pulled Pork SandwichesPosted by Andrea
Last week I was craving summer barbecue. I knew JT did not want to fire up the grill in the midst of the brisk fall air, so I decided to create indoor barbecue. Though summer has gone, the Thorpe family enjoyed a taste of summer with Pulled Pork Sandwiches courtesy of my Crock Pot. These mouthwatering sandwiches were fabulous, so I’ll be making them again very soon!
There seem to be a gazillion recipes for pulled pork, so I spent quite a bit of time sifting through them to find the one that looked most promising. Eventually I realized that I wanted a recipe that called for a meat rub and a great barbecue based sauce. I ended up combining a zesty rub recipe with my basic doctored up barbecue sauce recipe. The result was a pulled pork paradise for us!
There are a two wonderful things about this recipe. First, pork shoulder is not expensive. I used a four and a half pound pork shoulder that only cost $5.12. We had hearty sandwiches for dinner and enjoyed the tasty leftovers at lunch over the next few days. The next best thing about this recipe is the rub. Don’t skip it as it is what gives the pork such great flavor. However, in order to achieve maximum flavor, you’ll definitely want to let the rub rest on the pork overnight.
Here are a few suggestions. Trim off excess fat before placing the pork shoulder into the Crock Pot. Mine had a thick layer of fat I did not want to find simmering in the Crock Pot. Also, be sure to place only the pork shoulder into the Crock Pot. Do not add the rub drippings that accumulate in the bag because they will make the pulled pork too salty. Finally, feel free to omit the bourbon in the barbecue sauce. You can substitute cola in its place. I’ve used both bourbon and cola in the barbecue sauce and have never been disappointed.
If you’re looking for more delicious recipes, visit Cole over at Tuesdays at the Table. There’s always something wonderful cooking over there and you’ll find lots of links to other awesome recipes.
Slow Cooker Pulled Pork
4 pound pork shoulder
3 tablespoons brown sugar
2 tablespoons Cajun seasoning
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon ground black pepper
1 tablespoon chili powder
1 (16 ounce) bottle barbecue sauce
1 cup apple juice
1/2 cup bourbon
2 teaspoons liquid smoke
Create a rub by combining the brown sugar, Cajun seasoning, salt, cumin, paprika, pepper, and chili powder. Coat the pork with the rub, place the shoulder in a bag, and store overnight in the refrigerator.
Combine the barbecue sauce, apple juice, bourbon, and liquid smoke in the slow cooker. Add the pork shoulder and cover the slow cooker. Cook on low for 8-10 hours or until pork is very tender.
With tongs, transfer the pork to a large bowl. Using 2 forks, pull the pork into shreds. Return the shredded pork to the slow cooker and toss with sauce to combine. Serve on round rolls with cole slaw.
Photo: Courtesy of su-lin (Flickr)