A miracle occurred in my kitchen last night that I must share. I got a solid round of “thanks for dinner,” followed by “can I have seconds,” followed by clean plates. It’s enough to make me weep for joy. And the best part is that this meal of adoration took me probably ten minutes of preparation. Well, and 8 hours in my slow cooker, but that doesn’t really count.
My spice blend of choice this time around was Red Rocks Hickory Smoke Seasoning from a new spice shop that just opened nearby. My bbq sauce, always Sweet Baby Rays, but of course I’m always willing to entertain other suggestions from my listening audience.
For now, I’m content with my fifteen minutes of fame which happily will spill over to today, for another miracle has occurred: we actually have leftovers!
Slow Cooker Pulled Pork Sandwich
For spice rub:
2 TBS EACH kosher salt, brown sugar and chili powder
1 TBS black pepper
2 tsp dried oregano
¼ tsp cayenne pepper
5 lb boneless pork shoulder roast, trimmed
2 onions, sliced
¾ cup purchased barbecue sauce, divided (see Note>)
¼ cup low sodium chicken broth
8 Kaiser rolls
Shredded iceberg lettuce (optional)
Sliced red onion (optional)
Additional barbecue sauce
Combine salt, brown sugar, chili powder, black pepper, oregano and cayenne for spice rub.
Rub pork shoulder with spice mixture to coat. Place onions, ¼ cup barbecue sauce, and broth in a 6-7 qt. slow cooker, stirring to combine; top with pork. Cover; cook until pork is fork tender, on high-setting for 5-6 hours or ln low setting for 7-8 hours.
Transfer pork to a platter along with 1 cup of the onions; discard remaining contents of slow cooker. Using two forks, shred pork. Return pork and onions to slow cooker. Add remaining barbecue sauce to slow cooker; toss pork to coat with sauce.
Serve pork on toasted Kaiser rolls topped with lettuce, red onion and additional barbecue sauce.
Makes 8 sandwiches
Note> I used Sweet Baby Rays regular BBQ sauce. For a more “smoky” flavor, use a hickory smoked sauce. Also, the amount of sauce you add is just to your taste. I added a good deal more sauce after shredding.