Pulled Pork Sandwiches

By Eric Akis

I’m not going to say this pork is as good as if it had been cooked over a wood-fired barbecue pit, but it is slow-cooked, very succulent and dripping with barbecue sauce. Serve the sandwiches with pickles, Sweet and Tangy Six-Vegetable Coleslaw and Crispy Oven Fries.

preparation time • 15 minutes
slow cooker time • 8 hours
finishing time • 20 minutes
makes • 8 sandwiches

1½ cups (375 mL) barbecue sauce
1¼ cups (310 mL) lager beer or chicken stock
¼ cup (60 mL) packed golden brown sugar
¼ cup (60 mL) apple cider vinegar
2 tsp (10 mL) sweet paprika
2 tsp (10 mL) chili powder
2 tsp (10 mL) ground cumin
1 tsp (5 mL) salt
3 lb (1.5 kg) boneless pork shoulder roast
2 Tbsp (30 mL) olive oil
8 hamburger buns or large crusty rolls, split and warmed

Place the barbecue sauce, beer, brown sugar and vinegar in your slow cooker and whisk to combine. On a wide plate, mix together the paprika, chili powder, cumin and salt. Set the pork on the plate and roll it to coat evenly with the spice mix.

Place the oil in a large skillet set over medium-high heat. Add the pork and sear on all sides. Set the pork in the slow cooker, turning it to coat with the sauce. Cover and cook on the low setting for 8 hours, or until very tender. Remove the pork from the sauce and set it in a bowl. Skim off any fat from the surface of the sauce, then cover and keep the sauce warm in the slow cooker.

When the pork is cool enough to handle, shred it with 2 forks. Add the meat to the sauce, cover and heat through for 10 minutes. Pile the pork into the buns and serve.

Eric’s Options:
Instead of sandwiches, make pulled pork burritos by rolling the meat in tortillas with diced onion, shredded lettuce and grated Monterey Jack cheese.

Click here to read the review for Everyone Can Cook Slow Cooker Meals

Recipe courtesy of Eric Akis & Whitecap Books