BBQ & Grill
BBQ Pulled Pork Sandwiches
Make pulled pork for a big crowd—or save some for an easy weeknight meal! The apple-cucumber slaw gives a little crunch and sweetness to your sandwiches.
Ingredients:
- 1 tbsp (15 ml) light brown sugar
- 1 tbsp (15 ml) paprika
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) salt
- ½ tsp (2 ml) black pepper
- 1 (6-7 lbs./2.7 kg) bone-in pork shoulder or butt roast
- 24 hamburger buns, toasted
- 3 cups (750 ml) favorite bottled barbecue sauce
- ⅔ cup (150 ml) mayonnaise
- 3 tbsp (45 ml) cider vinegar
- ½ tsp (2 ml) salt
- 4 large red apples, cored (gala apples are a great choice!)
- 2 seedless cucumbers
Directions:
- Preheat the oven to 300°F (150°C).
- For the pork, combine the brown sugar, paprika, garlic powder, salt, and pepper in a small bowl. Rub the seasoning mixture onto all sides of the pork.
- Place the pork, fat-side up, in the 8-qt. (7.6-L) Brilliance Nonstick Stock Pot and cover. Bake for 5–6 hours or until the pork is falling off the bones.
- For the slaw, combine the mayonnaise, vinegar, and salt in a large bowl.
- Grate the apple and cucumber into short strips, being careful to avoid the seeds. Pat the apples and cucumbers dry with a paper towel.
- Add the apples and cucumber to the dressing and mix gently. Cover and refrigerate the slaw until you’re ready to serve.
- Transfer the pork to a large cutting board and let it rest for 10 minutes. Discard the juices.
- Trim and discard the skin and fat. Pull out and discard bones. Place the pork back into the pot and shred using Quick Shred.
- Serve the pork on toasted buns and top with slaw and warmed barbecue sauce.