My oldest son has been asking me to make pulled pork for a long time now. In fact, on our way to Calgary two weeks ago, we stopped by a burger place to have pulled pork sandwich for lunch. My son had tried it before and he was raving about how good it was. He wanted us to try it and was looking forward to having it again. Unfortunately, the pulled pork sandwich was not being served anymore; it was only offered for a limited time. Pulled pork has been quite popular; I always see it featured on food network shows and even fast food joints are serving it. So when I saw this recipe online, I decided to try it. In this recipe, the pork was seared first and then cooked in the slow cooker for 8 hours. The meat turned out so tender and very tasty. I served this delicious pulled pork as sandwiches: piled high on buns and topped with creamy coleslaw. The sandwich was delicious; the coleslaw complements the saucy spiced pulled pork really well. š
Cooking Tips for Perfect Pulled Pork
To achieve the best pulled pork, start with a good cut of meat. Pork shoulder, or Boston butt, is ideal due to its marbling and fat content. This fat breaks down during slow cooking, making the meat tender and flavorful. Don’t skip the searing step; it adds a nice crust and depth of flavor. Season the pork generously with a dry rub, using spices like paprika, garlic powder, and brown sugar for a sweet and smoky taste. Keep the lid on your slow cooker as much as possible. Lifting the lid releases heat and can extend cooking time. If you’re feeling adventurous, try adding some apple cider vinegar or a splash of beer to the cooking liquid. This will enhance the flavors and keep the meat moist. Lastly, let the pork rest for a few minutes after cooking before shredding it. This helps the juices redistribute, resulting in even more delicious meat.
Serving Suggestions and Variations
Pulled pork sandwiches are versatile, so feel free to get creative with toppings. While coleslaw is a classic, other options like pickled jalapeƱos, sliced avocados, or even pineapple salsa can add a refreshing twist. For a different flavor profile, try mixing in some barbecue sauce during the last hour of cooking. This allows the sauce to meld with the pork, creating a sticky, flavorful coating. If you’re looking to switch things up, serve the pulled pork over a bed of rice or in tacos instead of on buns. Adding some cilantro and lime juice can brighten up the dish. For leftovers, consider making a pulled pork casserole or enchiladas. Just layer the meat with tortillas, cheese, and your favorite toppings, then bake until bubbly. These variations keep the meal exciting and ensure nothing goes to waste.
Frequently Asked Questions
What can I use instead of pork shoulder?
If you can’t find pork shoulder, try using pork butt or even a boneless chuck roast. These cuts have similar fat content and will still give you that tender, juicy pulled pork.
How should I store leftover pulled pork?
Once cooled, store any leftover pulled pork in an airtight container in the fridge for up to four days. You can also freeze it for up to three months, just make sure to thaw it in the fridge before reheating.
Can I make this recipe ahead of time?
You can definitely prepare the pulled pork a day in advance. Just let it cool, refrigerate it, then reheat gently in the slow cooker or on the stove before serving.
What toppings pair well with pulled pork sandwiches?
Creamy coleslaw is a classic topping that adds crunch and freshness. Other great options include pickles, jalapeƱos, or even some barbecue sauce for an extra kick.
What are common mistakes to avoid when making pulled pork?
One mistake is not seasoning the meat enough, so be generous with your spices. Also, avoid lifting the lid of the slow cooker too often, as this can release heat and prolong cooking time.
Slow Cooker Pulled Pork Sandwich
Ingredients
- 3 Ā½ lbs pork shoulder blade roasts
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 onions chopped
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons ground coriander
- 2 bay leaves
- Ā¼ cup tomato paste
- 1 can 14 oz/398 ml tomato sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 green onions chopped
Instructions
- Season pork with salt and pepper. In a Dutch oven, heat oil over medium-high heat; add pork and cook until brown all over. Transfer to slow cooker.
- In the Dutch oven, add onions, garlic, chili powder, coriander and bay leaves; cook, stirring often, until onions are softened, about 5 minutes.
- Add tomato paste and cook, stirring for 2 minutes. Add tomato sauce, sugar, vinegar and Worcestershire sauce, scraping up any browned bits. Pour mixture all over the pork in slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours.
- Transfer pork to cutting board and let stand for 10 minutes. Using 2 forks, shred or āpullā pork. Set aside.
- Meanwhile, pour liquid from slow cooker into large saucepan; skim off fat. Bring to a boil over high heat; boil until mixture has been reduced to 3 cups, about 10-12 minutes. Discard bay leaves.
- Add pulled pork into the sauce and stir to coat. Sprinkle with green onions.
- Serve on buns with creamy coleslaw.
- Enjoy!
Notes
Nutrition
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