Pulled Pork Sandwiches

366 Calories per serving 6 servings
Photo by Judy P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2-1/2

    tablespoons dark-brown sugar

  • 1

    tablespoon paprika

  • 1

    teaspoon chili powder

  • 1

    teaspoon ground cumin

  • 1

    teaspoon black pepper

  • 1

    boneless pork butt or shoulder (about 2-1/2 pounds), trimmed

  • 1

    cup low-sodium chicken broth

  • 2

    tablespoons cider vinegar

  • 2

    tablespoons ketchup

  • 6

    hamburger buns

Directions

1. In a small bowl, stir together 1 tablespoon of the sugar, the paprika, chili powder, cumin and pepper; set aside. 2. Lay pork on work surface and sprinkle on all sides with spice rub; rub well into meat. Wrap in plastic wrap and refrigerate for 1 hour or overnight. 3. Unwrap pork and place in slow cooker with chicken broth. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Remove pork from slow cooker and cut into large chunks; let stand for 20 minutes or until cool enough to handle. 4. While pork is cooling, pour cooking liquid into a fat separator. Pour de-fatted liquid into small saucepan. Heat over medium-high heat. Whisk in vinegar, ketchup and remaining 1-1/2 tablespoons brown sugar. Cook until sugar has dissolved, about 2 minutes; set aside. 5. Using forks or your hands, pull meat into shreds, discarding excess fat, and place in bowl. Stir in sauce and put 1/2 cup meat on each bun. Serve immediately.

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