After receiving a slow cooker as a wedding gift, I couldn’t wait to try cooking in it. (Thanks, Sandra!) Here’s the first thing I’ve made – pulled pork sandwiches paired with a fresh ginger coleslaw. Though this recipe requires no effort at all, I made a little extra to freeze, so that we can enjoy pulled pork on another night when we don’t feel like cooking!
Having a slow cooker is great because all you do is put the ingredients in, go to work, then come back home to a meal that is ready to go. The idea of having it cook while nobody is home can be a bit unnerving, but you’ll get over that pretty quickly when you taste the end result! The coleslaw recipe will be posted in the following post.
Recipe: Slow Cooker Pulled Pork Sandwiches
Makes 8 sandwiches
You can use the regular oven to make pulled pork as well. Generously coat the dry rub on the pork, wrap with foil, then cook on 350 F for 3 hours, or until tender.
2 pounds of pork shoulder, fat trimmed
2 large onions, sliced into rings
1/2 cup of rice wine
1 tablespoon of Worcestershire sauce
1 tablespoons of dark brown sugar
1 tablespoon of white sugar
2 tablespoons of paprika
2 teaspoons of kosher salt
6 cloves of garlic, minced
Fresh cracked pepper
1 cup of water
BBQ sauce of your choice (I mixed hoisin & Sriracha sauce together)
16 slices of toasted bread
1. In a bowl, mix sugars, paprika, salt, garlic and pepper together. In a separate bowl, mix rice wine and Worcestershire sauce. Set aside.
2. Place a layer of onions on the bottom of the slow cooker liner. Add pork. Rub liquid ingredients all over the pork. Then repeat with dry ingredients.
3. Pour 1 cup of water (or just enough to submerge the meat) and place on low setting. Cook for 7-8 hours, or until the pork falls apart easily to the touch. Transfer pork to a separate bowl. Discard onions and liquid.
4. Mix with BBQ sauce and serve between 2 pieces of toasted bread.