This recipe comes from the kitchen of John Day resident Cammie Haney. She said it was easy to make and delicious.
You can't go wrong with pulled pork sandwiches in my family - yum! Thank you for the contribution Cammie!
Ingredients
1 medium onion, chopped
1/2 C. ketchup
1/3 C. cider vinegar
1/4 C. packed brown sugar
1/4 C. tomato paste
2 Tbsp. sweet paprika
2 Tbsp. Worcestershire sauce
2 Tbsp. yellow mustard
1 1/2 tsp. salt
1 1/4 tsp. ground black pepper
4 lbs. boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns or ciabatta rolls
Directions
1.In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce. 2.Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender. 3.With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly. 4.While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary. 5.Spoon pork mixture onto sandwich buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.
Cammie's notes:
I cooked it on High for about 4 hours and it was great. The sauce didn't really cook down a lot in the time it took to shred the pork so I poured it into a large sauce pan and did it that way. Then I put it all back in the cooker on low. I felt like it was missing just a little something so I put in a little bit of BBQ sauce (about 1/8 cup) I just used regular sesame seed hamburger buns. The longer it sits on low, the better it gets.
Angel's tips: For more flavor try adding 1-2 crushed garlic cloves. A teaspoon of liquid smoke would also add a nice flavor (use sparingly).
