Pulled pork sandwiches are a great crowd-pleaser, no matter how big or small your crowd is! They are perfect for entertaining, potluck dinners, block parties or an easy weekday meal your whole family will love.
Pulled pork sandwiches are a tasty treat and a snap to prepare. Use a slow cooker for a meal that basically cooks itself, have fun modifying the ingredients to suit your personal tastes and be creative with the leftovers — if there are any! Try adding pulled pork to nachos, pasta or pizza, just to name a few options, but for something everyone will enjoy, the pulled pork sandwich can’t be beat.
Pulled pork sandwiches
Slow-cooked pulled pork
- 4-pound (approximate size) pork shoulder roast, outside skin and fat removed, if necessary
- 1 cup hickory or smoky flavoured barbecue sauce
- 1/4 cup ketchup
- 1 (540 ml) can of diced tomatoes, partially drained
- 1 large onion, finely diced
- 1/4 cup brown sugar
- 4 finely minced garlic cloves
- 1 tablespoon mustard
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly cracked black pepper
- Place the pork roast into the slow cooker.
- Mix the rest of the ingredients together in a medium mixing bowl.
- Pour the mixture over the roast and stir to completely cover it.
- Cover with the lid, and cook on high for 6 hours or on low for 10–12 hours or until the roast is done and shreds easily with a fork.
- Remove the roast from the slow cooker and shred the meat.
- Return the shredded meat to the cooker and mix it in with the juices.
- 1-1/2 cups finely shredded green cabbage
- 1-1/2 cups finely shredded red cabbage
- 1/2 cup grated carrots
- 1/4 cup finely chopped or grated red onion
- 1 cup mayonnaise
- 1/2 teaspoon mustard
- 2 tablespoons white vinegar
- 1/3 cup sugar
- Toss the cabbage, carrots and onion in a large bowl.
- In a shaker or small bowl, thoroughly mix the mayonnaise, mustard, vinegar and sugar.
- Pour the mayonnaise dressing over the cabbage mixture while stirring. Add enough to just coat or to taste.
- Refrigerate until use or for up to three days.
- 6–8 hamburger style or kaiser buns
- Pulled pork
- Dill pickle spears
- Preheat the oven to 350 degrees F.
- Cut the buns in half and lightly spread them with butter.
- Place the buns buttered side up on a baking sheet and toast them in the oven until lightly browned.
- Remove them from the oven and add a generous scoop of the pulled pork and then coleslaw to the bottom half of each bun. Top with the remaining half of each bun, and serve with a pickle spear.
- Serve with a side of baked beans or a crisp garden salad.