Now that the weather has turned to the bitter cold of January (-15 windchill yesterday) my slow cooker is going to be front and center for dinners. Yesterday I took a pork roast from the freezer and began to ponder what I could do with it. I haven’t done a pulled pork sandwich yet so I thought I would give it a try.
I found this recipe for Slow Cooker Texas Pulled Pork on All Recipes.com. It sounded interesting and I had everything on hand in my pantry.
I made this recipe just as written in the original except I left out the onion and thyme. The onion was just because I forgot it and the thyme sounded too weird for me. But, other than that I made it the same. I read 50% of the reviews for this recipe, the good and the bad.
We thought it was amazing! It had a sharp tang from the apple cider vinegar that we loved and the flavors just blended together so well. The pork was very tender and shredded easily. When we returned the pork to the slow cooker after shredding most of the sauce was absorbed into and over the pork.
My tips/hints for this recipe:
- Use a good lean roast. If it is too fatty you will have a ton of fat in your sauce and it will need to be drained off, cooled down and/or skimmed to get the extra fat off before adding the shredded pork back in.
- Do NOT double the sauce even if you are tempted to. This is not a really “saucy” recipe and others complained it was too watery. I suspect they doubled the sauce and it couldn’t all be absorbed into the pork. If you would like a saucy recipe I suggest serving extra of whatever barbecue sauce you normally use on the side.
- If you don’t like vinegar you probably won’t like this recipe. It has a tang to it that some barbecue sauces have. To us it was delicious but be aware.
I served this with leftover coleslaw over the pork, homemade rolls and a green side salad.
For my mostly gluten-free son I used all gluten-free products so he could eat the same meat and just served his over Udi’s hamburger rolls.
- 1 (3-4 pound) pork loin
- 1 cup barbecue sauce, (I used Sweet Baby Ray’s Honey Barbecue)
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 2 large cloves garlic, crushed
- 8 hamburger buns, split
- mayonnaise based coleslaw – for topping if desired
- Place the pork loin into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder and garlic. Cover and cook on high until the roast shreds easily with a fork, 5 to 6 hours or on low 10-12 hours.
- Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. Allow the pork to cook in the sauce for an additional 30 minutes to one hour.
- Spoon pork into the toasted buns and top with mayonnaise based coleslaw if desired.