Slow cooker pulled pork sandwiches are the easiest way to make one of the tastiest American sandwiches that I know.
Waiting until Memorial Day to eat barbecue fare?
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There’s no need, because even if the weather doesn’t cooperate, and you can’t barbecue outside–no worries, because this pulled pork is made in a slow cooker
The secret ingredient is beer, but don’t be alarmed if you don’t like beer as there’s no beer flavor (trust me, because I dislike beer). Beer lovers, you’ll just need another bottle to enjoy with the sandwich. When the meat is ready, the alcohol has cooked away, so kiddies can eat it too!
Love pork? Try my Breaded Pork Schnitzel recipe, too!
You won’t believe how delicious this pulled pork is, especially when you see how easy it is to make! Just add this spicy cole slaw as a topping and/or side dish to gild the lily.
Guess what, I even have a delicious cornbread recipe, too! I will never make another version because this one is just perfect. You can even make it gluten free, and it’s still fabulous!
Serve it with some butter or honey for a classic American treat!
Pulled Pork Sandwiches
Ingredients
- 2 lb pork shoulder or butt
- 1 bottle or can of beer
- 1/2 teaspoon salt
- barbecue sauce (natural, homemade or at least no corn syrup: read those labels!)
- your choice of bread, rolls, etc.
Rinse the pork and place it in the slow cooker (<- I’ve upgraded to this multi-cooker since I posted this recipe) Sprinkle with the salt. I only add a little to flavor the pork since the barbecue sauce has enough.
Open the beer, but don’t drink any of it!
Pour the entire bottle or can over the pork. Cover the crock pot and set it to high, for about an hour, then turn it to low and let cook for at least 8 hours-either overnight or while you’re at work, is perfect.
I know this doesn’t look pretty, but this is what to expect when it’s done. Drain the beer/juices and reserve; we’re going to be using some of it.
Place the pork on a plate or work board, and shred the meat. You can use a fork in the slow cooker, but I remove all the fat. It comes away from the meat so easily that it only takes a few minutes to shred the pork and remove all the fat with your hands.
Next, discard the fat and return the shredded pork back to the slow cooker. Measure about 1 cup of the reserved liquid (beer) and strain over the pork.
Now add about a cup of your favorite barbecue sauce. I used Trader Joe’s and doctored it with a little extra ketchup (TJ’s) apple cider vinegar, and mustard powder.
Stir gently with a fork–
until the sauce is evenly distributed.
Heat before serving and pile some onto your favorite bread or artisan rolls, topping with some spicy cole slaw (recipe below.) Pass around a little more barbecue sauce, if desired, and enjoy these wonderful pulled pork sandwiches.
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Pulled Pork Sandwiches
The easiest and tastiest pulled pork sandwiches you'll ever make!
Ingredients
- 2 lb pork shoulder or butt
- 1 bottle or can of beer
- 1/2 teaspoon salt
- barbeque sauce (natural, homemade or at least no corn syrup: read those labels!)
- your choice of bread, rolls, etc.
Instructions
- Rinse the pork and place it in the crock pot. Sprinkle with the salt (I only add a little to flavor the pork since the barbeque sauce has enough).
- Pour the entire bottle or can of beer over the pork. Cover the crock pot and set it to high, for about an hour, then turn it to low and let cook for at least 8 hours-either overnight or while you’re at work, is perfect.
- Drain the beer/juices and reserve; we’re going to be using some of it.Place the pork on a plate or work board, and shred the meat. You can use a fork in the crock pot, but I remove ALL the fat. It comes away from the meat so easily that it only takes a few minutes to shred the pork and remove all the fat with your hands.
- Next, discard the fat and return the shredded pork back to the crockpot. Measure about 1 cup of the reserved liquid (beer) and strain over the pork.
- Now add about a cup of your favorite barbeque sauce. I used Trader Joe’s and doctored it with a little extra ketchup (TJ’s) apple cider vinegar,and mustard powder. Stir gently with a fork until the sauce is evenly distributed.
- Heat before serving and serve on your favorite bread or rolls. Add a little more bbq sauce if desired.
Notes
Nutrition info is without a bun.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 490Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 136mgSodium: 364mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 36g
Nutrition information is only estimated.
Spicy Coleslaw
A great twist on boringly normal coleslaw! Spice it up with this super easy recipe.
Ingredients
- half a cabbage, shredded
- 3 carrots, shredded or julienned
- 2 Tbsp real mayonnaise
- 1 tsp yellow mustard (mild)
- 2 Tbsp vinegar (I used Apple Cider Vinegar)
- 2 tsp McIlhenny's Green Pepper Tabasco (if you can't find this, try a couple squirts of the original)
- celery seed, couple of shakes
- salt to taste
- black pepper (optional)
Instructions
- Mix everything together, using as much hot sauce as desired.
- Refrigerate for at least an hour before serving (if you can wait that long).
Notes
Refrigerate before serving for best results.
Nutrition Information:
Yield: 4 Serving Size: 1 small bowlAmount Per Serving:Calories: 85Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 370mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
Nutrition information is only estimated.
The Best Cornbread I've Ever Made (Gluten Free Recipe, too)
A buttery, tasty and slightly sweet cornbread that everyone will love.
Ingredients
- 1 ½ cups (250 g) yellow cornmeal
- ½ cup (67 g) all purpose flour (for gluten free, use a gf baking mix)
- ¼ cup (60 g) sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 1/2 tsp Diamond Kosher salt
- 1 egg, beaten
- 12 oz (355 ml) buttermilk
- ½ cup (340 g) salted butter, melted in a small bowl, cooled slightly (1 1/2 Tbsp. from the butter set aside before melting
Instructions
Special equipment: 10" cast iron skillet
Oven temp 450˚ F (232˚ C)
- Before beginning to mix the cornbread, put the cast iron skillet in the oven and preheat to 450˚ F (232˚ C).
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda and salt together.
- In a smaller bowl, mix the egg, buttermilk and ½ cup melted butter (setting aside the 1 1/2 Tbsp from this amount.)
- Take the cast iron pan out of the oven once it comes to temperature.
- Quickly, add the buttermilk mixture to the dry ingredients in the large bowl, and mix well.
- Put the 1 1/2 Tbsp of reserved butter in the hot pan and swirl to coat the bottom.
- Pour the cornmeal batter into the cast iron skillet and put into the middle rack of the oven.
- Bake for approximately 17 minutes or until cooked through and starting to brown.
Notes
Gluten free: exchange gluten free flour on a 1:1 ratio.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 133Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 216mgCarbohydrates: 24gFiber: 2gSugar: 0gProtein: 3g
Nutrition information is only estimated.
More pulled pork recipes for you~
Green Chile Pork (Slow Cooker)
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