We’re a Crock Pot loving family. It’s just such a time saver and usually the meals I tend to make in it are crowd pleasers and comforting. My pulled pork is one of those meals.
It’s a variation on a recipe I read about in Midwest Living a few years ago. Adding the tomatoes and onions brings in a lot of flavor and moisture. This recipe is also one that you can make your own by choosing your BBQ sauce. I have made my own at times, but usually we’re in a hurry and the bottled stuff works just fine.
Serve these up with a side of cole slaw and you’re in business.
Pulled Pork Barbeque Sandwiches
- 3 lbs Pork shoulder roast, fat trimmed
- 1 can diced tomatoes
- 1/4 cup cider vinegar, plus some extra
- McCormick Grill Mates – Barbecue seasoning
- 1 medium onion, sliced
- 3 cloves garlic, pressed
- Barbeque sauce – homemade or store bought (This time I used a combo of Sweet Baby Ray’s and Famous Dave’s)
Sprinkle all sides of the pork with the barbeque seasoning. Place meat into crock pot. Pour tomatoes with juice and vinegar over the meat. Add onions and garlic. Cover and cook on low for 8-10 hours. Remove meat to a large platter. Pour juices from crock pot through strainer and save the cooking liquid. If there are lots of tomatoes and onions in the strainer, put them back into the now empty crock pot. Remove bones and excess fat from pork shoulder, if any. Place meat back into the slow cooker. Using two forks, shred the meat. Pour 1/4 cup of the cooking liquid over the shredded meat. Add enough barbeque sauce to cover all of the meat and to your liking. Add a few tablespoons of cider vinegar if desired. Set slow cooker on high for about 10 minutes for the flavors to meld. Add additional cooking liquid or sauce as needed. Serve on buns.
Hope you have a chance to enjoy this yummy in the coming warming months. It’s a great way to avoid turning on the oven in the upcoming warmer months!
Sabrina P., Sabby in Suburbia