Pulled Pork Sandwiches
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 hrs
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Total Time
8 hrs 5 mins
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Servings
6
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Calories
246 kcal
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Course
Main Course
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Cuisine
American
Pulled Pork Sandwiches
Description
This recipe for Pulled Pork Sandwiches starts by rinsing pork shoulder and placing it in a crockpot with salt and a full bottle or can of beer. The pork cooks on high for an hour, then low for at least eight hours, allowing the meat to become very tender and infused with the flavors of beer and salt.
After cooking, the pork is removed and shredded, with all fat carefully discarded. Some of the reserved cooking liquid is strained and combined back into the shredded meat, which is then mixed with barbecue sauce to add moisture and tangy, smoky flavor. The prepared pork is served on bread rolls of choice for a substantial sandwich.
This dish serves well as a hearty casual meal for multiple people and can be adjusted with different barbecue sauces for varied taste profiles. The slow cooking ensures a tender result with ease.
Ingredients
- 2 lb pork shoulder (or pork butt)
- 1 bottle beer (or can) 12 oz size
- 1 tsp salt
- 1 cup barbecue sauce natural, homemade or at least no corn syrup: read those labels
- 6 bread rolls your choice of bread for sandwiches
Instructions
- Rinse the pork and place it in the crock pot. Sprinkle with the salt (I only add a little to flavor the pork since the barbeque sauce has enough).
- Pour the entire bottle or can of beer over the pork. Cover the crock pot and set it to high, for about an hour, then turn it to low and let cook for at least 8 hours-either overnight or while you’re at work, is perfect.
- Drain the beer/juices and reserve; we’re going to be using some of it.Place the pork on a plate or work board, and shred the meat. You can use a fork in the crock pot, but I remove ALL the fat. It comes away from the meat so easily that it only takes a few minutes to shred the pork and remove all the fat with your hands.
- Next, discard the fat and return the shredded pork back to the crockpot. Measure about 1 cup/ 235 ml of the reserved liquid (beer) and strain over the pork.
- Now add your favorite barbeque sauce. I used Trader Joe’s and doctored it with a little extra ketchup (TJ’s) apple cider vinegar, and mustard powder. Stir gently with a fork until the sauce is evenly distributed.
- Heat before serving and serve on your favorite bread or rolls. Add a little more bbq sauce if desired.
Notes
- Nutrition information accounts for the sandwich roll but not for accompanying cole slaw.
- Slow cooking overnight or throughout the day develops tender pork that shreds easily.
- Discard all fat after shredding to keep the sandwich moist but not greasy.
- Reserve cooking liquid for adding moisture back into the shredded pork along with barbecue sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1 sandwich | |
| Calories | 246kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 762mg | 32% |
| Potassium | 442mg | 9% |
| Fiber | 0.5g | 2% |
| Sugar | 16g | 32% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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