- 6
Ingredients
- Sandwiches:
- 2 onions, sliced
- One 3-pound pork butt (pork shoulder roast)
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- One 12-ounce can pop (I use Dr. Pepper or Root Beer)
- One 18-ounce bottle BBQ sauce
- 1 tablespoon hot sauce
- 1/4 cup brown sugar
- Balsamic Vinegar, optional
- Bacon jam, for spreading
- 6 deli rolls, split
- Pop Pulled Pork
- 6 slices country ham
- 6 slices pepper jack cheese
- Bread and butter pickles, for topping
Preparation
Step 1
Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper and garlic powder, then place it on top of the onions.
Mix pop, BBQ sauce, hot sauce and brown sugar together in a medium-sized bowl. Pour over the roast.
Put on the lid, set the slow cooker to high and cook for at least 6 hours (mine took longer). When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
Remove the meat from the slow cooker and shred completely removing fat. Strain the liquid and separate the fat from the sauce. Put the sauce in a medium saucepan and reduce on the stove until slightly thickened. Return the meat and sauce to the slow cooker until ready to serve. Drizzle with balsamic vinegar and additional salt, if needed.
To assemble the sandwiches:
Spread bacon jam on the bottom half of each deli roll. Then layer on some shredded Pop Pulled Pork and a slice of country ham and pepper jack. Add bread and butter pickles, top with the other half of the roll and wrap in paper.