Bbq Pulled Pork Sandwich
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Ketchup1 tbsp
Brown Sugar1 tbsp
Apple Cider Vinegar2 tsps
Worcestershire Sauce1 tsp
Cayenne1 tsp
Red Pepper Flake1
Salt2 tbsps
Paprika1 tbsp
Oregano (dried)1 tsp
Granulated SugarDirections:
1
Watch how to make this recipe
2
4 hamburger buns, warmed For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl
3
For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix
4
Rub the spice mixture onto the pork on all sides
5
Place the pork in a slow cooker insert
6
Add 1/2 cup BBQ sauce and cover the slow cooker
7
Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours
8
Transfer the pork to a carving board
9
Let the pork stand, about 5 minutes
10
Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce
11
Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes
12
For the tangy carrots: Pour the vinegar into a medium bowl and sprinkle with the granulated sugar
13
Whisk until well combined
14
Add the parsley and carrots and toss
15
Sprinkle with salt and black pepper
16
Using two forks, shred the pork and discard any excess fat
17
Heap the pork onto the buns and top with extra BBQ sauce and the tangy carrots
18
Serve immediately