Andrea’s Pulled Pork Sandwiches Recipe
10 hrs 15 min
- 1 (3 to 5 pounds) pork shoulder, pork butt, or pork tenderloin
- 1 large onion, chopped into big chunks
- 2 cans soda (not diet — I have used both Coca-Cola and Dr. Pepper)
- 1 (12 to 18 ounce) bottle of your favorite BBQ Sauce (Andrea and I use Sweet Baby Ray's)
- Green onions for garnish (optional), chopped
- Buns if you're making sandwiches
- Place the pork and onion pieces in the bottom of the slow cooker.
- Pour the soda over the meat and onions, cover the slow cooker, and cook on high for at least 8 to 10 hours.
- When you remove the lid after the cooking time, the meat should be falling apart at the touch of your fork.
- Remove all of the meat from the slow cooker into a bowl and then discard the onions and liquid.
- Add the meat back into the slow cooker and shred it with two forks.
- Stir in as much BBQ sauce as you like. At this point, you can serve immediately, or you can turn the slow cooker to the "keep warm" setting and let it stay warm for up to 4 or 5 hours until you're ready to eat.
More from Mix and Match Mama Simmers:
- Brisket Nachos Recipe
- BBQ Goat Cheese Pizza Recipe with Pulled Pork
- Brisket and Bacon Grilled Cheese Sandwich Recipe
In Mix-and-Match Mama Simmers: Slow-Cooker Creations Your Family Will Love, Shay Shull helps readers feel the “Super Mom effect” of having dinner simmering and ready to eat after an exhausting day. Shull utilizes her slow cooker to create delicious meals from her tweaked versions of her favorite recipes. Readers can have mouthwatering meals ready for them at the end of the day by just tossing a few ingredients together and letting the slow cooker take care of the rest. The following excerpt is from Chapter 6, “Andrea’s Pulled Pork and Other Great Pork Recipes.”
This recipe right here is one of my very favorites. It requires only four ingredients, you put them all in the slow cooker, and then you leave them alone until you’re ready to eat. This is the perfect meal to make on busy school days (during the fall, we eat it almost weekly). And it makes up a huge batch, so you can even have it two nights in a row if you like.
What I have learned over the years is that this recipe is excellent for another reason too — it lends itself to many more delicious suppers. Whether you make up a big batch of this and keep the leftovers for another recipe the next night, or you just make this pork and go straight into another recipe, either way, the pork shines bright.