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Pulled Pork and Crispy Onion Ciabatta


cook time 5 hours

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  • 4-5 lb. pork shoulder roast
  • 1 1/2 cup barbeque sauce
  • 1/4 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth
  • 1 tbsp. worcestershire sauce
  • 1 tbsp. yellow mustard
  • 1 tbsp. chili powder
  • 3 tsp. onion powder
  • 4 clove mince garlic
  • 2 tsp. dried thyme
  • 8 ciabatta rolls, split
  • 3 tbsp. butter
  • 2 cups french's fried onion


Preparation time 15mins
Cooking time 315mins


Step 1

Place the pork roast int the slow cooker, pour in the barbeque sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, worcestershire sauce, chili powder, onion powder, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 - 6 hours.

Remove the roast from the slow cooker, and shred the meat using 2 forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

Spread the inside of both halves of ciabatta rolls with butter. In a skillet toast rolls, butter side down until golden brown. In small skillet heat French's fired onions on low heat until hot and crispy.

Spoon pork onto the toasted rolls (be sure to drain some of the sauce if needed, you don't want a soggy roll), add additional barbeque sauce if needed and top with onions.


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