Pulled Pork Barbecue Sandwich

284.  How delicious is a hot Pulled Pork Barbecue Sandwich? Coleslaw and pickle on the side...this is comfort food!

My honey found a recipe in the BJ Journal for Ron's Slow Cooker BBQ Pork.  You can go online and find the recipe/pdf at:  Ron's Slow Cooker BBQ Pork. 

I followed the recipe but changed it a bit by replacing the Ragu Sauce with ketchup instead.  Next time I think I will add a bit of maple syrup as well and only 1 cup brown sugar.

The pork shoulder went into the slow cooker and I rubbed it with dry steak marinade.  Then I placed in a blender: chili powder, pepper, salt, ketchup, brown sugar, vinegar, onions, garlic and mustard.  Blended this on high and made a slurry.  Then poured this around the pork shoulder in the slow cooker.  

I started at 11:00p.m. and placed all the items in the slow cooker.  By 4:00a.m. the house smelled so good!  By 8:00a.m. we were all drooling.  This recipe would be great if you are having a party this holiday season.  You prepare it ahead of time and can reheat.  It says that it serves up to 20 people...actually, it could feed more based on the size of your rolls and how much fat is on your piece of meat.

Once the meat was completely cooked it formed a crust on top.

When I removed the meat from the cooker it wanted to melt in my hands.  The tenderness was throughout the whole roast.

It pulled away so easily with just a fork...therein the name, "pulled pork".

I reserved the juices and needed to skim quite a bit of fat from the top.  Once I removed 95% of the fat, the sauce was placed on the stove to reduce.  If you like the sauce like an "au jus" sauce, don't reduce.  But I wanted the sauce to be thicker so it would not soak the rolls.

Once it reduced I immediately poured it over the pork that was pulled.  Make sure you place your pork in a deep pan to contain the meat and sauce.

We enjoyed wonderful pulled pork sandwiches on kaiser rolls with pickles and potato salad.  With the remaining meat, I placed it in 4, 2 cup containers to use for future meals.  It is a wonderful recipe!!

"If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork."
~James Beard