SLOW COOKER PULLED PORK SANDWICHES
From: Paula Deen
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- 2 tablespoon(s) chili powder
- 1 tablespoon(s) onion powder
- 1 1/2 teaspoon(s) garlic powder
- 2 teaspoon(s) kosher salt
- 1 teaspoon(s) freshly ground black pepper
- pinch(s) cayenne pepper
- 5 pound(s) boneless pork butt or shoulder
- 2 cup(s) barbecue sauce
- 12 soft hamburger buns
- 1. In a small bowl, mix chili powder, onion powder, garlic powder, salt, pepper and cayenne pepper.
- 2. Rub the spice mixture on all sides of the pork.
- 3. Cover and refrigerate for at least 2 hours, or overnight.
- 4. Place pork in a slow cooker.
- 5. Set on low heat and cook for 10-12 hours.
- 6. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat.
- 7. Pour the broth into a heatproof pitcher or large fat separator, and skim off fat.
- 8. Put the pork back into the slow cooker.
- 9. Combine the barbecue sauce and 3 cups of the skimmed broth.
- 10.Stir into the pork and cook 2 hours.
- 11.Using a slotted spoon, remove the pork from the slow cooker.
- 12.Place the meat on a serving platter or on individual buns.
- 13.Serve the remaining sauce alongside.
This recipe is a personal recipe added by JudyFerraro and has not been tested or endorsed by MyRecipes.
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SLOW COOKER PULLED PORK SANDWICHES Recipe at a Glance
- COURSE: Sandwiches