Slow Cooker Pulled Pork Sandwiches
Spicy, tangy, and with a bit of spicy heat, full of flavor. This Colorado Pulled Pork recipe makes great sandwiches
Servings 12
Calories 208kcal
Ingredients
- 3 tablespoons brown sugar
- 2 tablespoons paprika
- 2 teaspoons sea salt
- 1 teaspoon freshly cracked black pepper
- 5 lbs pork shoulder
- 1/2 cup red wine vinegar
- 1/2 cup seasoned rice wine vinegar
- 3 tablespoons Worcestershire sauce
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons sugar
- 1 tablespoon spicy brown mustard
- 1 tablespoon garlic powder
- 1 tablespoon New Mexico Chile Powder or ancho chile powder
- 2 yellow onions quartered
Instructions
- Combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. Wrap tightly in plastic, and refrigerate over night.
- In a bowl, combine the vinegars, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and ancho chili powder. Mix well.
- Unwrap the roast. I like to line my crock pot with banana leaves (totally optional) Place rough cut onions on the bottom of the crock pot or on top of banana leaves.
- Place roast on top of onions, drizzle most of the vinegar mix over the top, reserving some to add to the shredded meat at the end.
- Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
- Remove the meat and onions to a cutting board. Remove skin and set aside. Using two forks, pull and shred the pork. Chop the onions, and mix into the shredded meat. Using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
- Serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side. Top with chow chow or your favorite cole slaw recipe.
Nutrition
Calories: 208kcal | Carbohydrates: 8g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 551mg | Potassium: 516mg | Fiber: 1g | Sugar: 5g | Vitamin A: 878IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg