Barbecue Pork Sandwiches

Yield: Makes 12 servings (serving size: 2/3 cup barbecue mixture and 1 bun)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 461
  • Calories from fat: 28%
  • Fat: 14g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 39.9g
  • Carbohydrate: 40.4g
  • Fiber: 3.2g
  • Cholesterol: 81mg
  • Iron: 2.7mg
  • Sodium: 712mg
  • Calcium: 105mg


  • 2 tablespoons barbecue seasoning, divided
  • 1 1/2 teaspoons salt, divided
  • 1 (5-lb.) bone-in pork loin center rib roast
  • 1 (15-oz.) can no-salt-added diced tomatoes
  • 1/3 cup cider vinegar
  • 1/4 cup no-salt-added tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup brown sugar
  • 2 tablespoons spicy brown mustard
  • 1 teaspoon black pepper
  • 2 teaspoons dried crushed red pepper
  • 12 multigrain buns
  • Dill pickles (optional)


  1. 1. Combine 1 Tbsp. barbecue seasoning and 1 tsp. salt; rub evenly over pork roast.
  2. 2. Stir together tomatoes, next 7 ingredients, remaining 1 Tbsp. barbecue seasoning, and remaining 1/2 tsp. salt in a 6.5-quart slow cooker. Add roast; cover and cook on LOW 9 hours or until meat shreds easily.
  3. 3. Remove roast; remove and discard bone. Shred meat using the tines of 2 forks. Return to slow cooker, and stir together with sauce; spoon over multigrain buns. Serve with pickles, if desired.
  4. Note: For testing purposes only, we used Chef Paul Prudhomme's Magic Barbecue Seasoning.
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