Wednesday, July 8, 2009

Tangy Pulled Pork Sandwiches

Break out the Crock Pot it's time for some slow cooked pulled pork. Granted it may not have the same flavor as if it spent all day in the smoker, but hey, I live in a condo with no access to a smoker. Plus, I think that would be against HOA rules. But even so, this pulled pork is delicious and always a winner with my husband. And what's better than coming from work and not having to cook? This recipe is courtesy of the semi-homemade queen, Sandra Lee.

1 large Vidalia or other sweet onion, sliced
3 lb. pork butt, a.k.a. Boston butt, rinsed and patted dry
salt and pepper
1 cup barbeque sauce
1/2 cup yellow mustard
3 Tbsps tomato paste
1 cup chicken broth
1 lime, juiced (I didn't have a lime, so I just added 1 Tbsp. red wine vinegar and a couple of splashes of worcestershire sauce)
hamburger buns

Place onions in the bottom of a 5-quart slow cooker. Season the pork butt with salt and pepper. Place in slow cooker on top of the onions, fat side up. (You could probably trim off some of the fat if you'd like.)

In a medium bowl, stir together the barbeque sauce, mustard, tomato paste, chicken broth and lime juice (or vingar and w. sauce). Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.

Remove pork and let rest for 5 to 10 minutes. Pull the pork. Scoop out some of the onions and pour some of the leftover sauce on top of the meat. Serve on toasted hamburger buns.

Feel free to top with coleslaw. We like to top our sandwiches with a little extra barbeque sauce and sliced banana peppers. I served with baked beans that I just heated real quick on the stove and Steamfresh corn that you microwave for 5 minutes. This couldn't have been an easier dinner to make.

This makes great leftovers and if there's only two of you, you're sure to be eating it for at least a couple more meals.

1 comment:

  1. We tried this the other night and it was delicious. My sister came over and snagged some in take home tuppperware1