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
And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of great recipes, including the most popular on my site for Easy Grilled Ham Steak.
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Slow Cooker Pulled Pork Sandwiches
Ingredients
- 3 tablespoons brown sugar
- 2 tablespoons paprika
- 2 teaspoons sea salt
- 1 teaspoon freshly cracked black pepper
- 5 lbs pork shoulder
- ½ cup red wine vinegar
- ½ 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
Colorado Chow Chow Spicy Pulled Pork Sandwiches … They’re What’s For Dinner.
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Lea Ann…you’re too hard on yourself. Being Italian…I sure hope I’m not expected to know everything there is Italian ;o)
Love the recipe you found for that flavourful pulled pork…shall make a similar version of this 😉
Ciao for now,
Claudia
I don’t know much about chow chow, but there is a big dispute about whose BBQ is best in the Carolinas. Eastern Carolina BBQ is vinegar based and western Carolina is tomato based. South Carolina favors mustard, which sounds horrible to me. You can get into quite a debate if you bring up who’s BBQ is best here in North Carolina.
The chow chow looks perfect for the pulled pork sandwich. And you went to the expert if you relied on Chris. He knows his stuff.
Sam
Thanks for clearing up the Carolina BBQ sauce issue. I obviously had Eastern Style at both the restaurant and in my crock pot. It’s really good.
My grandmother used to make piccalilli (same as chow chow). There are so many recipe variations. I made some last week and posted it to my blog 😉
I haven’t had Chow Chow for quite awhile…my grandmother used to make and it was so good.
I did see some recently at a Mennonite store that I visited, so I’ll have to go back and get some.
I just heard of chow chow recently too! I thought it was pet food when I first heard the name. I will have search it out now. I love pulled meat – your pork sandwiches look superb!
I love hot chow chow – when I was growing up, I always added a couple of spoonfuls on top of a serving of pinto beans. It was a great flavor combo. That sandwich looks amazing.
My aunt used to make it….haven’t had it in years! But oh my! That pulled pork! I have GOT to try this, Lea Ann.
Sad to say I have never heard of Chow-chow either. I’ll have to take a closer look when I go to the grocery store. Your hotdog and pulled pork sandwich looks really good!
I’m like a hundred years old and I have never heard of chow chow either! LOL! I’ll keep my eyes peeled for it. Also the pulled pork recipe looks so good! I’ve never thought of putting a banana leaf directly into the pot to cook the pork, I will have to try that method, I love the flavor banana leaves impart.
Glad you found it locally, because that is the best kind. I can’t believe I’ve missed out on chow chow until this year. It is great stuff.
I like how you used the banana leaf like that, gives it a luau twist.
I always thought chow chow was a dog… who knew?
That sandwich looks wonderful! I’m going to have to start looking for chow chow recipes…
Me too Liz, I’m going to google it right now.
You know I have never had chow chow either. That is what is so great about food. Another taste experience is right around the corner.
I agree ChiliB
Yeah, you’re nuts for missing all the chow chow where you grew up. My aunt and grandma used to make it when we went to visit them in Oklahoma…I’d put in on just about everything except ice cream.
It would probably even be good on ice cream.
Interesting, here is the Chow Chow you mentioned. I am sure we would love it as well. Have to make a run to my “pork farmer”. I am out of sausages, may he also has a nice roast for me.
Wednesday sounds fine.
Kirsten, how fun Wednesday will be. Have a secret restaurant up my sleeve for fun. See you then.
FABULOUS!!!
So, what are you going to do with the leftovers 😉
Dave, that was a small roast. A couple of sandwiches later and a couple of servings without bread and it was a goner.
Let me assure you, you were not alone in just recently discovering chow-chow. Just last year, while in North Georgia, I suddenly paid attention the jaws of chow-chow. Like you, I loved it. I have been wanting to make it myself but, have yet to embark on the challenge.
Cheers to chow-chow.
I agree Velva, I want to try to make it also. Just haven’t had time to look for a recipe. Love the “cheers to chow chow”. That should have been the title of this post. 🙂
I forgot to mention that the pork sandwich looks killer.
It was killer….chow chow and all.
It’s hard to walk into a farm store or even a goumet place around here and not find chow-chow for sale. I’ve tried it several times, but just can’t get my tastebuds around it – I think it’s the sweetness, I’m a dill kinda guy, but glad you got to try it and enjoyed it. Many around here put it on soup beans – usually pintos in this area.
Larry, our markets just don’t have it. Just the one vendor at the Farmer’s Market. Yes, it is sweet in a tangy sort of way. Hmmm… I’m going to email you. Need to find out more about the pinto bean “thing”
That sandwich looks fantastic, Lea Ann. A woman at the market makes pickled stuff so I’ll stop by tomorrow to see if she has chow chow. And that pork roast looks out of this world. Lining the crock pot with banana leaves is interesting and I have to try it.
That lining the pot with banana leaves idea came from a Rick Bayless recipe. Now I always use banana leaves with a pork roast and haven’t looked back.
YUM!! I love chow-chow…always on hotdogs 🙂 I’m totally craving a pork sammie w/ some now, though…it is glorious! Lovin’ the banana leaf lined pot…it’s a total nod to Puerco Pibil (which I’ve totally been craving for the last 2 or 3 months, but just haven’t gotten around to making!). Awesome post.
Puerco Pibil? Gotta find out what that is, I can already tell I’m gonna love it. Thanks Heather for stopping by.