Ingredients for Barbecued Pork Sandwiches Crockpot
- 1 (3-4 lb) boneless pork shoulder
- 2 tablespoons salt
- 1 teaspoon black pepper
- 1 teaspoon celery seed
- 1 teaspoon onion powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground red pepper
- 1 cup water
- 1 (15 ounce) can tomato sauce
- 1/2 cup ketchup
- 1 cup finely chopped onion
- 1/2 cup finely chopped green pepper
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons worcestershire sauce
- 1 tablespoon prepared mustard
- 1 tablespoon chili powder
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How to Make Barbecued Pork Sandwiches Crockpot
- Trim excess fat from a 3-4 lb pork shoulder.
- In a bowl, combine the dry rub ingredients (see below) and thoroughly rub it all over the pork shoulder.
- Add 1 cup of water to your large crockpot. Place the seasoned pork shoulder in the crockpot.
- Cook on low for 6-8 hours, or until the pork is easily shredded with a fork.
- Remove the pork from the crockpot and transfer it to a plate. Cover with foil and let it rest for 15-20 minutes.
- While the pork rests, prepare the barbecue sauce: In a medium saucepan, combine all sauce ingredients (see below) and simmer over medium-low heat for 15 minutes, stirring occasionally, until slightly thickened.
- Shred the pork using two forks or a KitchenAid stand mixer with the paddle attachment (using the bowl cover is recommended for faster shredding).
- Add the shredded pork to the barbecue sauce and toss to coat evenly.
- Serve the pulled pork on hard rolls or French bread. Garnish with your favorite toppings, such as coleslaw or pickled onions.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
69g
Fat
60g
Carbs
7g
