Try this Slow Cooker Pulled Pork Sandwiches recipe.
- 2 tbsp worcestershire sauce
- 2 tbsp chili powder
- 4 cloves garlic crushed
- 2 onions chopped
- 3/4 cup apple cider vinegar
- 4-6 lbs. boston butt pork roast
- 3/4 cup light brown sugar
- 2 tbsp spicy brown mustard
- 1 18oz cheap bbq sauce
- 1 18oz good bbq sauce (i prefer franklin's)
- 1 8oz. jalapeno cream cheese
- 1 loaf onion buns
- Carbohydrate 91.0126234135461 g
- Cholesterol 125.44245 mg
- Fat 31.469941854335 g
- Fiber 2.66288711586655 g
- Protein 35.2184650506757 g
- Saturated Fat 11.016442739325 g
- Serving Size 1 1 Serving (422g)
- Sodium 1445.73714199425 mg
- Sugar 88.3497362976796 g
- Trans Fat 8.26701713989337 g
- Calories 779 calories
Step-by-step
- Placed Chopped onion and crushed Garlic at the bottom of the slow cooker.
- Place roast on top, fat side up.
- Mix all other ingredients, minus the good bbq sauce and cream cheese.
- Pour over roast and cook on high for 8 hours.
- Remove the roast and discard the onion and bbq mix.
- Shred pork and place back in the crock pot, turning it to low heat and add the bottle of GOOD bbq sauce and mix.
- Build your sandwich by toasting the onion buns first, then spread the jalapeno cream cheese, then add the pulled pork.
- I like to add coleslaw to my sandwich, as well!
Placing the boston butt roast fat-side up on a bed of chopped onions and crushed garlic establishes the thermal foundation for hours of gentle rendering. Acid from three-quarters of a cup of apple cider vinegar cuts through the heavy fat cap as connective tissues break down during the eight-hour high-heat cycle. Long cooking durations dissolve collagen into gelatin, yielding meat that pulls apart effortlessly with two forks rather than shredding into tough strands. Discarding the initial cooking liquid prevents the pork from tasting waterlogged and bitter from boiled aromatics. Stirring in fresh barbecue sauce after shredding preserves complex flavor compounds that would otherwise scorch or dull during a full shift in the slow cooker. Toasting the onion buns creates a crucial structural barrier against moisture from the meat and jalapeño cream cheese. Spreading the cream cheese directly onto the toasted bread adds dairy fat that coats the palate, balancing the sharp heat of chili powder and vinegar. Holding shredded pork at low heat for more than thirty minutes past the cooking window dries out the exterior fibers, so transition immediately to assembly once the meat absorbs the final sauce.
