Every time I mention that I’m going to use my slow cooker, I can see my husband die a little inside. At first I wasn’t sure why. He doesn’t think that I notice but of course I do. Every time the slow cooker comes up from the basement, the muscles in his face begin to tighten and I can practically hear his teeth grinding from across from the room.
I, like most people, love using the slow cooker. We all know how easy it is to throw a a few ingredients into the pot, turn it on and come home to dinner that was cooked by little kitchen fairies while we were at work. Except the problem is, most of the time, we open the cooker and wave away the steam to find a lifeless, shriveled, overcooked piece of meat. It’s usually dry and stringy and needs to be drowned in barbecue sauce to make it edible. Sound familiar?
For my husband, this has been mostly true – his memories, a graveyard of bad slow cooker meals have solidified his views on the slow cooker. It’s a death trap. A dinner death trap that he’s happy to avoid at every opportunity.
Until now, that is.
This is the ultimate go-to recipe for all your pulled pork dinners. Seriously, it would be absolutely perfect for tacos, on pizza or in a burrito bowl! It’s super easy to make and comes out incredibly juicy and tender E-V-E-R-Y time! I’m not even kidding, I saw him sneaking bites while I was trying to do this shoot. If I panned this photo out for you, you would see his face eyeing the sandwich.
This pulled pork sandwich recipe is worthy of the sandwich mantra. It’s juicy, slightly spicy and incredibly soft and tender to bite into. It crisps up easily in the oven to get little charred crispy bits that are, quite easily, my favourite part of this recipe.
And then there’s the barbecue sauce.
OMG the barbecue sauce.
It’s sweet, spicy, sticky, tangy and smells of whiskey, so basically it’s perfect. I had to resist dunking my whole sandwich in that barbecue sauce. And when I say “resist”, I mean, I still did it but I made sure there were no witnesses around. Obviously.
To assemble the sandwiches, pile on loads of pulled pork and top with barbecue sauce, pickled onions/jalapenos and thinly sliced red cabbage . Pour yourself a glass of whiskey on the side to really get down to business.
- 1.5 lb pork shoulder/butt
- juice of 1 orange
- juice of 1 lime
- 1 tsp cumin
- 1 tsp chili pepper
- 1 tsp salt/pepper
- 3 cloves of garlic, smashed
- 1 onion, chopped into quarters
Pickled Onions and Jalapenos:
- ¼ cup rice vinegar
- ¼ cup water
- 1 tsp sugar
- 1 tsp salt
- ½ red onion
- 1 jalapeno, sliced into rounds
Whiskey BBQ Sauce:
- 1 cup ketchup
- 1 cup brown sugar
- ¼ cup water
- ¼ cup whiskey
- ¼ cup molasses
- ¼ cup vinegar (I used apple cider vinegar)
- 1 dash of liquid smoke
- ½ clove of garlic, chopped finely
- 1 tsp mustard
- 1 tsp paprika
- 1 tsp chili powder
For the sandwiches:
- burger buns,
- cabbage and parsley for topping
- To make the pulled pork: Rub the spices over the pork shoulder and place in the slow cooker. Add the lime juice and orange juice and place the onion quarters and smashed garlic in the slow cooker. Cook on low for 8-10 hours. Remove from the slow cooker and pull apart the meat. Place back in the slow cooker for half an hour on "warm". When you're ready to serve, set the oven to "broil" and place the pulled pork on a baking tray in the oven for 5 minutes so the pork can get lovely, crispy, crunchy edges.
- To make the pickled onions: in a small sauce pot, add the vinegar, water, salt and sugar and simmer on medium heat. Pour into a resealable jar and place the sliced red onion and jalapeno into the jar. Seal the jar and shake gently. Place in the fridge until ready to use.
- To make the whiskey bbq sauce: Add all the ingredients into a sauce pan, whisk to mix everything together and simmer on medium heat for 5-10 minutes until desired thickness is reached. Remove from heat and let it cool before serving.
- Assemble the pulled pork sandwiches by placing the pulled pork on the sandwich along with a generous pour of bbq sauce and top with pickle onions and jalapenos and sliced red cabbage and parsley. Serve!
If you make this recipe, don’t forget to tag us using #littlekitchenbigworld!