Full of tangy flavor with vinegar, Worcestershire sauce spicy brown mustard and some Western flare using New Mexico Chili Powder. Made easy by using my slow cooker, the meat is then shredded into sandwich bliss. Top with some Colorado Chow Chow relish and you’ve got an out of this world pulled pork sandwich.
Why am I like a hundred years old and have never had Chow Chow until this summer? Guess it wasn’t on my Central Kansas Farm mom’s radar when I was growing up.
Chow Chow is popular in the south, in Pennsylvania and in New Mexico. My good friend Cauleen, who grew up in Pennsylvania, looked at me like I was from outer space, when she learned I had never had it.
I was thrilled to find Colorado-Style Southern Chow Chow on a weekend trip to the Western Slope. You bet I grabbed a couple of jars and we think they’re absolutely delicious. We’ll be buying a few jars to get us through an otherwise Chow Chow -less Winter.
We’ve piled some on top of hot dogs. Oh-my delicious! Again, enter sweet, salty and tangy.
And even better on this pulled pork sandwich recipe that I came up with.
The only pre-prep is to cover the pork shoulder in a brown sugar, paprika and salt rub. Cover tightly and refrigerate overnight.
I like to line my slow cooker with banana leaves before placing a big chunk of meat. Totally optional. It just seems to steam the meat better and adds flavor – plus I have them readily available at a nearby Asian market.
Next time you’re going to feed a crowd, consider this recipe. They’ll be pleased.
Recipe for Slow Cooker Pulled Pork Sandwiches
I hope you give this pulled pork recipe a try. It’s a easy make-ahead recipe to feed a crowd. Top the sandwiches with your favorite Cole Slaw recipe or purchased chow chow relish.
More Pork Roast Recipes
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Slow Cooker Pulled Pork Sandwiches
- 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
- 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.
Colorado Chow Chow Spicy Pulled Pork Sandwiches … They’re What’s For Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.