Monday, May 30, 2011

Simple BBQ Pulled Pork Sandwich or Sliders

The easiest thing ever...
I am keeping this post SHORT for a reason. I want you to know how easily you can do this.  I made this last Friday, and got it going in the late morning in about 10 minutes. Then I set it the crock pot's timer for 6 hours on high and went about my other business.  By the time we came back to it about 6pm, it was smelling terrific and the pork was so tender.

I always serve this with a bit of my Tangy, Spicy coleslaw, a little on the sandwich and more on the side for a salad.

Serves about 5-6
1 pork roast, 2-3 lbs
1/2 cup ketchup
2-3 Tbsp brown sugar
1/2 cup apple cider vinegar
smoked paprika
1 onions, minced
1-2 Tbsp mustard
1-2 Tbsp worchestershire sauce
1-2 tsp chili powder
1-2 tsp garlic powder

In your crock pot, this is what it looks like when you throw all the ingredients together and cover it up. Cook for about 5-6 hours on high, but 8-10 hours on low heat works too.

I lift the meat out to a deep dish and shred with 2 forks, it's simple, just rip the chunks into shreds which takes very little effort on behalf of you, or the forks.  Taste your sauce, you like it?  If not, add more seasoning like hot sauce, vinegar and salt.  Blend it is you like the sauce to be smooth, otherwise, if you are ok with chunky sauce, get ready to EAT!

You can mix the shredded meat back into the sauce, OR serve the sauce on the side. The meat is nice and seasoned on it's own, and then people can add the sauce they like.  If you were serving this for a crowd, I would probably mix some of the sauce with the meat to keep it moist, and serve extra on the side.


  1. I put everything in the crock pot right before going to bed and awoke the next morning to wonderful smells in the house. I took the pulled pork along with the tangy coleslaw to the office for a potluck and served as sliders - huge hit! All was gone in a flash and I believe you will soon have a few new friends to your site as I told them where to find the recipe!

  2. Hi Piper Its jen from class :) I am getting this ready to put on low tomorrow morning. Oh who am I kidding, I'll put it on high for a while to get it going, just because I am paranoid of undercooking meat. I can't wait to see how it turns out. PS - I had to have the butcher help me pick out the meat, I am so new at this :) Thanks again