Pulled Pork Sandwiches

It is always surprising to me when I find a new pork recipe I will eat. Maybe my tastebuds are changing. This recipe makes way more meat than you need, but we just heated up enough for a meal with the barbecue sauce, and then saved the rest for future meals. You can certainly use the meat however you want, and it is very easy.

I made my own rolls, but you certainly don’t need to. And, I will say that adding the sesame seeds on top was super easy and made them feel more professional.

Directions for Pulled Pork Sandwiches

Slightly adapted from Life’s Ambrosia

  • 1.5 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon dried oregano
  • 1 (5 pound) bone-in pork shoulder
  • 1 large onion, sliced
  • 3 cups beef broth
  • 2 cups water
  • Barbecue sauce (homemade or store-bought)
  • Rolls (homemade or store-bought)

Mix together all of the spices in a bowl. Rub the spice mixture on the pork and put the pork in a covered container and refrigerate it overnight. The next day, put the onion on the bottom of a 5 quart slow cooker. Place the pork on top. Pour the beef broth and water on top. Cover it and cook it on low for 8 hours. Remove the pork from the slow cooker and let it cool a bit so that you can shred the meat. Meanwhile preheat the oven to 350 degrees F.

Take the meat and place it in a baking dish. Pour some barbecue sauce on top, and stir it into the meat.

Bake for about 30 minutes, then serve on rolls.

Directions for Pulled Pork Sandwiches (without pictures)

Slightly adapted from Life’s Ambrosia

  • 1.5 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon dried oregano
  • 1 (5 pound) bone-in pork shoulder
  • 1 large onion, sliced
  • 3 cups beef broth
  • 2 cups water
  • Barbecue sauce (homemade or store-bought)
  • Rolls (homemade or store-bought)

Mix together all of the spices in a bowl. Rub the spice mixture on the pork and put the pork in a covered container and refrigerate it overnight. The next day, put the onion on the bottom of a 5 quart slow cooker. Place the pork on top. Pour the beef broth and water on top. Cover it and cook it on low for 8 hours. Remove the pork from the slow cooker and let it cool a bit so that you can shred the meat. Meanwhile preheat the oven to 350 degrees F.

Take the meat and place it in a baking dish. Pour some barbecue sauce on top, and stir it into the meat. Bake for about 30 minutes, then serve on rolls.

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