Recipe: BBQ Pulled Pork SandwichesFriday, June 11, 2010
Just last week we had a little celebration for my birthday with just a few families over for some dinner. In planning the menu, I decided I didn't want John slaving away at the grill. That said, he was insistent that I was not to cook on the day of the party... so I had come up with a menu that could all be made in advance. Barbeque Pulled Pork Sandwiches made on homemade yeast rolls fit the bill. I just cooked it all up in my slow cooker overnight and by the time the party was ready to start, I had nothing left to do but enjoy my guests. perfect.
BBQ Pulled PorkDisclaimer: I have to warn you this is one of those recipes where you have to just feel okay without measuring a thing... but I think those recipes always turn out the best...
4 lb Pork Shoulder
Liquid Smoke (use sparingly)
1.5 Bottles of BBQ Sauce (I use KC Masterpiece Honey BBQ)
Trim excess fat off pork shoulder and then rinse well in cold water. Rinsing the roast will help prevent that weird 'fishy' odor that you can sometimes find with pork. Pat dry. Sprinkle roast with seasonings and place in slow cooker. If you're smart you'll add slow cooker liners because God knows, I hate to clean the slow cooker. Don't you?
When the roast has cooked, drain the fat and shred the meat. Return the meat to the slow cooker and pour enough sauce to your liking (I use 1.5 bottles). Just allow it to heat through. Place on top of rolls and top with coleslaw...
ColeslawBag of Shredded Coleslaw
Marie's Jalapeno Ranch Dressing
Could this recipe be any easier? Throw the coleslaw in a bowl and add some of the dressing - I water down the dressing some by mixing in some water (about 50-50).