Pulled Pork Sandwich Recipes

Root beer sounds great, but I use RC cola. I season it with a lot of garlic, salt, pepper, and creole seasoning and let it cook for about 12-14 hrs. I usually put it on at night before I go to bed. It falls right off the bone, and I think you will have enough to feed 12, if it is a nice size roast.

Mine's really simple:

Pork shoulder

Knife

sea salt (I use hawaiian "rock" salt, but ANY kind of large grain NON iodized salt will work)

Water to half the height of the shoulder

1/2 - 1 tsp of liquid smoke

Slow cooker

BBQ Sauce
_____

Score the pork shoulder every inch or so diagonally about 1 inch deep (or slightly less/more... whatever's easy). Score it again the other direction. Rub it with the sea salt (about 1 handful's worth). Place in slow cooker. Fill water to halfway up or slightly more. Add dash of liquid smoke. Cover and cook for 8 hours. Drain. Shred w/ 2 forks. Then EITHER add BBQ sauce and stir, or serve seperately and let people sauce their own pork on their buns (I usually do it this way since I have several spicy-ness levels of sauce. My favorite is a chipotle with a hint of raspberry. My husband likes a spicy jack daniels. My son like rufus teague honey.

I would think that 1 roast would be more than enough for 12 women. I used a Campbell's recipe that says it makes 12 servings.

http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId...

That's a link to the recipe I've used before. It was definitely good. Never heard of using root beer, but that sounds good, too!

yummy idea!! I start my roast the night before on low. cover the roast with water, and 1 package onion soup mix. The next afternoon i drain the water, and add sweet baby ray's bbq and some open pit bbq, to give it some tangy-ness. Just keep on low, or "keep warm" until ready to serve.

I've done the rootbeer pulled pork and I really like it! Just buy a Pork Butt big enough to feed 12, put in crockpot with a bottle of rootbeer and put on low for 6-7 hours. Drain, and pull apart. Serve with your favorite BBQ sauce.

I use something like Sweet Baby Ray's sauce but add about 1/2 c. of apricot preserves--makes it really yummy.

And O. pork roast can be .3 lb. or 3 pounds! I would do two small (2 lb.) ones. And those little egg knot buns are yummy w/BBQ. Or Kings Hawaiian buns.

A good rule of thumb for pulled pork is 1/3 lb per person. and cook it low and slow. I make rootbeer pulled pork on a regular basis for events at my children's school. It's always popular. I serve the BBQ sauce on the side as some of us just don't like it. Last year I served this for the Jr. Class Carnival along with Sour Cream Cheese Potatoes and Asian Coleslaw. The meal was an absolute hit, and everything can be made in advance. Even people who don't usually like coleslaw loved the oriental slaw. I'll post the recipies below. Enjoy!

BBQ Pork

Pork Loin (4-5 lb.)
Garlic powder (or garlic salt)
Onion powder (or onion salt)
Salt and pepper to taste
1 can root beer or other dark soda

Cook in crock pot on low for 12 hours. Shred and serve on buns with BBQ sauce. This reheats well. To keep it moist when reheating, I strain the pan juices and add them back and if needed add chicken broth.

Sour Cream – Cheese Potatoes

2 lbs frozen hash browns, thawed 1 pt. sour cream
1 cup butter 1 tsp. salt
1 can cream of chicken/mushroom soup
dash of garlic salt
8 oz. cheddar cheese ½ cups chopped onion
2 cups cornflakes

Preheat oven to 350º Mix everything but one stick of butter and cornflakes. Place in a greased 9 x 13-in baking dish. Melt remaining margarine and mix with cornflakes. Sprinkle over top and bake for 1 hour and 15 minutes.

Asian Coleslaw

2-1 lb. packages of coleslaw mix
1 bunch of green onions, sliced
2 packages Ramen noodles, broken up. Chicken, Oriental or Beef flavor or any combination. Reserve the seasoning packets
4 oz. package of almond slivers
4 oz. package of sunflower seeds (shelled)

Combine slaw mix and onions.

Dressing:

2 packages Ramen noodle seasoning
1/3 c vinegar
½ c sugar
½ c oil

Combine dressing ingredients in a shaker and shake until sugar is dissolved. If taking this dish away from home, transport the dressing and the crunchy ingredients in separate containers. Toss salad with dressing, Ramen noodles, almonds and sunflower seeds just before serving.

I made this recipe recently. We ate it in tortillas with rice, tomatoes, guacamole, cheese, sour cream, etc.

But, you could easily use it for sandwiches. I bought a smaller roast and it still needed to cook as long as the recipe says. Next time I will make it a day ahead so that I can add time if needed. I had to cut off some and chop it up so we could eat and put the rest back in the oven for another two hours. It pulled apart with a fork and was perfect.

http://thepioneerwoman.com/cooking/2008/08/spicy-shredded...

If you scroll down past the pictures, you will find the complete recipe.

I use pork shoulder or Boston Butt.
Slice a sweet onion and place the slices on the bottom of the crock pot container. Then put the pork on top of that - fat side up. Pour one can of Canada Dry Ginger Ale (or any ginger ale that is made with real ginger) over the pork. Put a few more slices of onion on top of the pork -- I don't bother with this step.
Put the cover on and turn the crockpot on to high for 8 hours.
When the pork is done, it will simply fall apart.
Pull the pork.
Dump the juice out of the crockpot and wash.
Put the pork back into the crockpot, cover with Sweet Baby Ray's BBQ sauce and heat on low for 30 min. or so until ready to serve...
You can pull the pork and freeze it or put it in the fridge until the next day. (Do not put the Sweet Baby Ray's on the pork until you are ready to heat and serve.)
If you freeze the pork, unthaw completely in fridge before you heat in crockpot.
LBC

Too funny... I rarely use my crock pot but with the heat. Today we are doing pulled pork!!

I have a small pork loin I made a rub mixture of coarse ground black pepper, cayenne pepper, paprika, garlic powder and thyme. (all to taste)

Rub on the loin, put in crock pot with 1 cup water, fat side up.

I served it with baked beans and my famous family loved cucumbers/ sweet onions/ tomato salad ( all mixed with olive oil, salt, pepper, sugar to taste) and mixed with apple cider vinegar.

Enjoy! I Iove bunco!

Rootbeer is good but I love to do mine in the crock pot with ginger ale. I season the roast with whatever I am in the mood for...salt and pepper plus whatever spices sound good and I have on hand and a can of ginger ale.

You could also make a glaze:
1/3 cup molasses
1/3 cup dijon mustard
2 Tablespoons vinegar (any kind)
healthy sprinkle of garlic powder
mix and pour over a 3-4 pound roast (adjust glaze amounts for a bigger roast) and cook in the crock pot
When it is done I remove the meat and shread, I also take the juices out of the crock pot. Put shredded meat back in with about a cup (or more you want it moist) of the juices - serve with your favorite BBQ sauce.