Slow Cooker Pulled Pork Sandwich
2 teaspoons garlic powder
2 tablespoons paprika
3 tablespoon brown sugar, more or less according to your taste
1 tablespoon brown mustard
½ teaspoon black pepper
½ teaspoon cayenne pepper or according to taste
Few drops of Worcestershire Sauce
2 tsp. liquid smoke – optional
2-1/2 tablespoon Kosher salt
1 (4 lb.) pork roast, preferably shoulder or Boston butt
Mix the above ingredients in a bowl. Rub the pork and marinate, let rest for at least 1 hr. Set aside.
1 onion, sliced
1 cup low sodium chicken broth
3 tablespoons tomato paste
1 cup barbeque sauce – I used Sweet Baby Ray’s Barbeque Sauce
Mix chicken broth, tomato paste and barbeque paste in a bowl. Place onion in the bottom of a slow cooker. Put the marinated pork on top of onions. Pour chicken broth combination on top and sides. Cover and cook on low for 8-10 hrs. Remove pork from slow cooker and let rest until cool enough to handle. Shred with 2 forks and return to slow cooker.
Strain accumulated liquid on a saucepan, discard onions. Boil until sauce is reduced and thickened, you may adjust seasoning at this point. If you want to make it thicker, you may add cornstarch dispersed in water. Pour some sauce on top of shredded pork and may serve some on the side.
Another option is to discard accumulated liquid and use your favorite barbeque sauce to make a sandwich. Make a sandwich and serve with coleslaw. Bread of your choice – I used Hoagie bread this time and sometimes we use burger buns.
2 1/2 lb green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoons sugar
Toss all vegetables in a large bowl with 1 tsp each of salt and pepper. Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend). Slaw can be chilled up to 1 day
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