Along with making the pork and coleslaw, I made some gluten free flat bread for those of us that are trying to stay wheat free.
I used a cookie cutter to cut them into the shape of a bun. The bread held up remarkably well despite the juices from both the coleslaw and pulled pork. I was impressed.
Wether you use gluten free bread or regular buns, coleslaw or no slaw, eat one or two, serve for dinner or lunch…this meal is easy, simple and always makes great left overs.
Recipe: BBQ Pulled Pork Sandwich
makes 6-8 very full sandwiches
2 pound pork roast
1 cup of BBQ sauce, I use my homemade version (recipe below)
Makes 3 cups of sauce, after simmering for an hour
1.5 cups of ketchup
1/2 cup of tomato sauce
1 cup of red wine vinegar
1/4 cup of Worcestershire sauce
1/4 cup of soy sauce
1/4 cup of honey
1/4 cup of packed brown sugar
2 tablespoons mustard powder
1 tablespoon chili powder
1/4 cup finely chopped onion
2 cloves of minced garlic
2 tablespoons olive oil
3 tablespoons hot sauce
1/8-1/4 teaspoon of liquid smoke (start with less and add more based on your taste)
Combine all of the above ingredients into a medium size pot. Turn heat to medium high and bring sauce to almost a boil, bubbles around edges. Reduce heat to medium low and let simmer for an hour, stirring occasionally.
You will start to notice your sauce getting deeper in color, thicker and reducing. This is what you want.
NOTE: I use two cups for BBQ chicken legs or ribs and save 1 cup aside to make this recipe a few weeks down the road.
In a crockpot, add your 1 cup of sauce and pork roast.
Set temperature to high and let cook for 3-4 hours. If you wish to cook this on low you can, it will take 8-10 hours.
When the meat is done, meat will PULL apart easily. Continue to pull pork apart into bite size pieces and mix into the sauce so that every piece is covered.
Serve pork immediately or refrigerate for later use.
We add coleslaw to our sandwiches and the recipe can be found here.