Pulled pork or meat sandwiches have been around for a very long time. In today's culinary world, it is considered a delicacy of the south, especially the Carolinas. The origins of pulled pork though are far from what people think. It began hundreds of years ago due to the Spanish colonization.
A purist of pulled pork will use the bone in roasts. A pork shoulder (also called a Boston butt or a pork butt roast) with the bone in is still the preferred meat to use.
With crock pots and slow cookers being used so often, this method allows for juicy and tender meat in a much easier way. Remember not to throw away the juices. If you need to, after the meat is shredded pour the juices over the meat so that it can be moist and flavorized.
Below is an easy and simple pulled pork sandwich recipe that the whole family will enjoy.
Slow Cooker or Crockpot Pulled Pork Sandwich:
- 3 ½ to 4lb Shoulder Pork Roast
- 1 to 1 ½ cups of your favorite BBQ Sauce per taste
- ½ to 1/3 cup Worcestershire Sauce per taste
- 1/3 to ½ cup Brown Sugar per taste
- ½ tsp ground pepper
- 2-3 tsp of coarse salt per taste
- 2 cloves minced garlic (optional)
- ½ to 1/3 tsp chili flakes per taste (omit entirely if you don't want heat)
- sliced dill pickles (optional)
- Rub dry ingredients and garlic on the pork roast and set aside.
- Cook on high for 3-4 hours & on low for 5-6 hours. Meat will be done at 195-205 F temperature.
- Shred the meat with 2 forks. You can save the juice mixture and spoon off the fat and use it as a sauce, or you can top it with barbecue sauce.
- Serve by putting it on the toasted bun of your choice (usually a brioche bun or Kaiser roll). Top with sauce or barbecue sauce as cole slaw if you'd like. The meat also goes great in burritos or quesadillas.