It may not be the height of Summer everywhere but there’s no need to wait on this amazing sandwich. You can serve this on a fresh Kaiser roll or a whole wheat bun. And, for lighter, healthier version, see “cook’s notes” below.
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Serves 8-10
3- lb. boneless pork shoulder or pork butt
1 envelope Lipton Onion Mushroom Soup Mix
1 onion, sliced
2 carrots, peeled and sliced in coins
4 gloves garlic, chopped
1 cup ketchup
1/2 cup firmly packed brown sugar
1/4 cup apple cider vinegar
1 tbsp. hot pepper sauce (or 2 or 3 if you like it spicy)
Salt and pepper
10 Rolls or Buns for sandwiches
Place half of the onions, all of the carrots and garlic at the bottom of a crockpot. Place pork on top. Sprinkle with salt and pepper and onion soup. Then top with the rest of the onions, garlic and other ingredients.
Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours until pork is tender.
You may need to remove some of the juices after a few hours of cooking but reserve it for later use.
Once pork is fork tender you can remove it and shred it with a fork. I usually just do it right in the crockpot and add extra juice I saved if it needs it.
I serve this over rolls with homemade coleslaw for just the right texture (crunchy slaw with juicy pork is a great complement). My family also likes to add their own touch of BBQ sauce or hot sauce when they make their sandwiches.
This is a great meal to have any time because it gives you the feel of a BBQ dinner without firing up the grill.
“Cook’s Notes” for healthier version:
Omit brown sugar and replace ketchup with tomato sauce
You can also serve this over brown rice or a whole grain roll.
{ 3 comments… read them below or add one }
Mmmmm … good ! The crunchy coleslaw on top with a slice of swiss cheese made this the perfect sandwich! Delicious!
I just wrote this down to make for my hubby (he’s a Virgina boy and always has his eye out for a pulled pork dinner) I am an ex-vegetarian so I’m learning about meet slowly as I go and have yet to truly venture into bbq though he’s been making me fried chicken and hushpuppies for over a year! Fear not, I balance this Southern gorging with my quinoa/chickpea/basil/tomato sides, squash soup, roasted eggplant and spinach quiche! I suppose we’re perfect opposites that somehow make it work ;P ANYhow – I’d love to surprise him with your pulled pork dinner recipe and wondered if you would be willing to pass on your coleslaw recipe as well?!
Amanda,
That is so sweet of you to want to make this for him. It is sooo good. I’m more like you. I love my veggies and I eat healthy most days but now and then I eat mean. I don’t have my own recipe. I usually just shredd one cabbage head and slice two green onions very thin. Then I add some mayo, celery salt, cider vinegar, pepper, a dash of milk or buttermil and a little sugar. I just do it all to taste. I don’t usually measure it. I sometimes add some Dijon mustard too. Give it a try I’m sure it will be yummy.
Sugar
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