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Saucy Pulled Pork Sandwiches

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Saucy Pulled Pork Sandwiches

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  • Makes: 12 to 14 servings
  • Yield: 12 to 14 sandwiches
  • Prep 25 mins
  • Cook 10 hrs

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If you're serving this dish at a party, you can keep it warm, covered, on low-heat setting for up to 2 hours. Just stir it occasionally.

Ingredients

  • 1 2 1/2 - 3 - pound boneless pork blade Boston roast (or Boston butt roast)
  • 2 teaspoons Spanish bittersweet smoked paprika, smoked paprika or hot paprika
  • 3/4-1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 medium onions, cut into thin wedges
  • 1 14 1/2 - ounce can diced tomatoes with chili spices, undrained
  • 1 3/4 cups apple juice
  • 6 cloves garlic, minced
  • 1/2 cup ketchup
  • 1/2 cup cider vinegar
  • 1/4 cup Worcestershire sauce
  • 2 -3 teaspoons Spanish bittersweet smoked paprika, smoked paprika or hot paprika
  • 1/2 teaspoon ground black pepper
  • 12 -14 soft white hamburger buns, toasted

Directions

  1. Trim fat from meat. If necessary, cut meat to fit into a 4- to 5-quart slow cooker. Sprinkle meat with the 2 teaspoons smoked paprika, 3/4 to 1 teaspoon black pepper and the salt; rub in with your fingers. In a large skillet, brown meat on all sides in hot oil over medium heat. Drain off fat. Transfer meat to cooker. Add onions, undrained tomatoes, apple juice and garlic to slow cooker.
  2. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
  3. Meanwhile, for barbecue sauce, in a small saucepan, combine ketchup, vinegar, Worcestershire sauce, the 2 to 3 teaspoons smoked paprika and the 1/2 teaspoon freshly ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Remove from heat; set aside.
  4. Transfer meat to cutting board, reserving cooking liquid in slow cooker. Shred meat with two forks.
  5. Pour cooking liquid into a 4-cup measure; skim off fat. Return meat to slow cooker; stir in barbecue sauce and enough cooking liquid to reach desired consistency. Cover and cook on high-heat setting about 15 minutes or until heated through. Serve immediately on toasted buns. (Or keep warm, covered, on low-heat setting for up to 2 hours. Stir occasionally.)

Nutrition Facts

(Saucy Pulled Pork Sandwiches)

Servings Per Recipe 12, Trans fatty acid (g) 1, Thiamin (mg) 1, Riboflavin (mg) 0, chol. (mg) 59, Pyridoxine (Vit. B6) (mg) 1, vit. A (IU) 615, Niacin (mg) 6, Cobalamin (Vit. B12) (µg) 1, pro. (g) 22, Folate (µg) 53, sugar (g) 11, cal. (kcal) 370, fiber (g) 2, Potassium (mg) 527, sodium (mg) 655, Polyunsaturated fat (g) 4, Monosaturated fat (g) 6, iron (mg) 3, sat. fat (g) 5, calcium (mg) 116, Fat, total (g) 16, carb. (g) 34, vit. C (mg) 8

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