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      Crock-Pot Smokey Pulled Pork Sandwiches

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      23529129_BG1.jpg








      Ingredients:






        1
        kg boneless pork shoulder, excess fat trimmed

      • 1
        sweet onion

      • 1 granny smith apple

      • 1
        bay leaf

      • 2
        1/2 cups beef broth

      • 1/2
        cup Hickory flavored BBQ sauce

      • 3
        tablespoons tomato paste

      • 2
        tablespoons all-purpose flour

      • 1
        tablespoon chili powder

      • 1
        tablespoon Worcestershire sauce

      • 2
        garlic cloves

      • 1/2
        teaspoon pepper

      • 8
        whole grain buns






      Slice
      onion, peel and slice apple. Place the onion, apple, bay leaf and pork in
      your slow cooker.


      Whisk together the broth, half the BBQ sauce, tomato paste, flour,
      chili powder, Worcestershire sauce, garlic (minced or diced fine) and
      pepper. Pour into the slow cooker and cook on low for 8 hours or until
      done.


      Remove
      any excess fat that has risen to the surface and remove the pork to a
      cutting board. Cover to keep warm.


      Take the sauce remaining in the slow
      cooker and transfer to saucepan and bring to a boil over medium heat.
      Reduce heat and simmer until sauce is thickened, then add the remaining
      BBQ sauce. Remove the bay leaf.


      Shred
      pork with two forks and combine with sauce. Serve on buns.

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