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 pounds pork shoulder blade roast
- 2 tablespoons dry fajita seasoning
- ½ cup ketchup
- ¼ cup brown sugar
- ¼ cup cornstarch
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/4- 1/2 cup BBQ sauce
- 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. Skim off oil/fat coming to the top.
- Cool pork slightly. Using two forks, shred pork into bite sized pieces. Return to slow cooker, mixing with sauce. Stir in 1/4 - 1/2 cup BBQ sauce, according to taste, if desired. Keep warm to serve.
- If serving the next day, refrigerate and reheat in roaster or other ovenproof dish.