Tuesday, May 11, 2010

Pulled Pork Sandwiches and Cole Slaw

I love pulled pork sandwiches, especially topped with coleslaw. I serve these quite a bit in the summer for big family BBQ's cuz you don't have to heat up the oven. We made these last night for a YM/YW's combined end of school year dinner, those that dared to put the coleslaw on them, loved it! That's the only way I eat pulled pork sandwiches now. Serve with potatoe wedge fries, chips or salads and Yummo!!

Pulled Pork Sandwiches

a 3 or 4 pound Pork Roast (any will do, I buy whatever's on sale)
Grill Mates Montreal Steak Seasoning (or what ever seasoning you want to use, regular salt and pepper works too with a little garlic powder, and onion powder)
Liquid Smoke ( I like the hickory flavor)
BBQ sauce (recipe to follow)
Hard rolls
Cole Slaw (see recipe on my blog -both original and chipotle coleslaw are great)

Stab holes with fork all over roast, sprinkle with liquid smoke and Montreal Steak seasoning. Place roast in crock pot or roaster on low, let cook all day. (or on high for 5 to 6 hours) When Pork is fall apart tender, remove from crock pot and shred with two forks or pull apart with your fingers after it's cooled a bit.
Drain juice from crock pot (I strain it into a small container to add to pork later if necessary) Place pulled pork back in crockpot, and season with more salt and pepper to taste. Add BBQ sauce to taste and if pork is dry add a spoonful or two of the juice.
Serve on hardrolls (my favorite are the hardrolls you can get at Walmart) Top with a spoonful of coleslaw and enjoy!!

BBQ sauce 
2 Tablespoons vegetable oil
1/4 cup minced onion
1-1/2 cups water
1 can tomato paste
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 Tablespoons honey
2 Tablespoons molasses
1 Tablespoon Worcestershire sauce
1-3/4 teaspoon salt
1 teaspoon liquid smoke (I usually use Mesquite or Hickory flavor)
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon paprika

Heat oil in medium saucepan over medium heat. Add the onions and saute for a few minutes till they turn translucent and start to brown slightly. Add the rest of the ingredients, and bring mixture to a boil. Reduce heat and let simmer, stirring occasionally for 1-1/2 hours uncovered so the sauce will thicken slightly. Chill or pour over pulled pork (may not need all of it, can keep leftovers in a tupperware in freezer or in jar in fridge for later use)

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