On a recent road trip, we stopped off at an ABC restaurant where I had my first pulled pork sandwich. I loved it! On the same weekend, I found a recipe in the July issue of Woman’s World, called Carolina Pulled Pork sandwiches. I’ve changed it up a bit, but however you make it, you won’t be disappointed. It is a perfect no ‘fuss meal’ to serve for a larger group.
1 large onion, sliced
2 cloves garlic, crushed
2 - 3 lbs. pork shoulder blade roast
1 Tbsp dry fajita seasoning
½ cup ketchup
¼ cup brown sugar
¼ cup cornstarch
2 Tbsp apple cider vinegar
1 tsp salt
1 tsp dry mustard
Place onion and garlic in bottom of 3-qt slow cooker. Top with pork. Sprinkle with seasoning.
In a small bowl, whisk together ketchup, sugar, cornstarch, vinegar and salt, until smooth. Pour over pork. Cover and cook on low about 8-10 hours. (to have it done in 8 hours, I cooked it on high for the first couple of hours.)
Transfer pork to a plate, reserving sauce in slow cooker. Cool slightly.
Using two forks, shred pork into bite sized pieces. Return to slow cooker, mixing with sauce and keep warm.
Serving suggestion: Serve on large buns with coleslaw and baked beans.