Sounds like we both had sandwiches on our minds lately.
I made slow-cooked pulled pork the other day, after I remembered that I had a chunk of pork shoulder sitting in my freezer (bought it without a definite plan for it). I adapted the recipe from this one here.
- 4 pounds pork shoulder
- 1 cup store-bought barbecue sauce
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 1 large onion, chopped
- 5 cloves of garlic, minced
- hamburger buns
- butter for the buns
Toss everything in the slow cooker. Cover and cook on high for 5 hours (or, if you’re really patient, on low for 10-12 hours). Remove the pork from the slow cooker and shred — I used forks. Return the pork to the slow cooker and stir so it’ll soak in the juice. Meanwhile, butter the buns and toast them. Then spoon a generous helping of the pork and enjoy!
I was actually thinking that the barbecue marinade I made for the spare ribs would work for the pulled pork as well. I might try that one of these days.