Crock Pot Pulled Pork Sandwiches

>> Monday, January 28, 2013

Crock Pot Pulled Pork Sandwiches

On Super Bowl Sunday, there's nothing better than a houseful of football fans and a big pot of pulled pork sandwiches. If you keep the meat hot in a crock pot or on the stove, and put a big pile of sandwich buns nearby, people can help themselves whenever they're hungry. These are especially good with a spoonful of our giardiniera.

This recipe is my grandmother's, who also made barbecue beef sandwiches with this same recipe, using a beef roast instead of pork. She was a Bears fan when she lived in Chicago, and a Vikings fan when she moved to Minnesota. I loved her either way.
Recently, I made these barbeque pork sandwiches for a church meeting that was going to begin directly after the worship service. Halfway through a sermon on patience, the savory BBQ smell started to fill the room, and I realized I hadn't stirred the pot in a while! I didn't want to walk out in the middle of my friend Al's sermon, so I practiced my patience and waited. It turned out fine.

BBQ Pork


2 cups onions, chopped
1 tbsp oil
3 lb beef pot roast or pork shoulder
2 cups beef broth
2 tbsp Worcestershire sauce
2 tbsp dry mustard
1/2 cup honey
1 can tomato soup
1 cup barbecue sauce
1/4 cup hot sauce


In a large pot, fry onions in oil until brown. Cut meat into 2 inch cubes, and brown with the onions. Pour in the beef broth and enough water to cover the meat. Bring to a boil, reduce heat to medium, and simmer 1 hour.
Transfer to a crock pot. Add the rest of the ingredients and stir well. Cook on low for 6 hours, or on high for 3-4 hours, until sauce is thick and the meat is tender and shredded.
Makes 6 cups, or 24 1/4-cup portions.


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