Barbecued Pork Sandwiches - Crockpot |
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Prep Time: 45 Minutes Cook Time: 480 Minutes |
Ready In: 525 Minutes Servings: 8 |
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My favorite Pulled Pork Recipe, adapted from a Better Homes and Gardens recipe for the crockpot. I like to serve them on Hard Rolls or French Rolls. It also is great for lunches the next day and freezes well. Update 2013: I've learned to shred the meat with my Kitchenaid Stand Mixer and the paddle blade (if you have the bowl cover use it! It makes this so much faster! Ingredients:
4 1/2-5 lbs boneless pork shoulder |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon celery seed |
1/8 teaspoon onion powder |
1/8 teaspoon ground cloves |
1 dash ground red pepper |
1 cup water |
2 (8 ounce) cans tomato sauce |
2 cups ketchup |
2 cups onions, chopped |
1 cup green pepper, chopped |
1/2 cup vinegar |
4 tablespoons brown sugar |
4 tablespoons worcestershire sauce |
2 tablespoons prepared mustard |
4 teaspoons chili powder |
Directions:
1. Trim Fat From Meat.
2. In a bowl combine dry spices and rub into all sides of meat.
3. Add 1 cup water to large crockpot then place the meat into the crockpot.
4. Cook on Low for 6 - 8 hours until done.
5. When meat is done remove from crockpot and transfer to a plate cover with foil and let sit.
6. In the mean time make the sauce by mixing the tomato sauce, ketchup, onion, green pepper, vinegar, brown sugar, Worchestershire sauce, mustard, chili powder, garlic in a medium saucepan and simmer for 15 minutes.
7. Pull the pork and shred it with forks and combine the sauce and meat and serve.
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