Pulled pork sandwiches that taste like a pitmaster basted them all day, but take almost no time at all.
The secret is your slow cooker, and literally just 10 minutes of your time. If you have leftovers, and I’m guessing you won’t, you can use the meat to top a salad, stuff in a quesadilla or even add to mac ‘n cheese.
Pulled Pork Memphis Style Barbecue
Prep time: 10 minutes
Cook time: 8 hours
- 1/2 cup ketchup
- 1/4 cup Worcestershire
- 1/3 cup apple cider vinegar
- 1 tablespoon mustard
- 2 cloves garlic, finely chopped
- 1 teaspoon paprika
- 1/4 cup brown sugar
- 1/2 teaspoon Liquid Smoke
- 1 onion, finely chopped
- 3-4 pounds pork shoulder (bone-in)
1. Combine ketchup, Worcestershire, vinegar, mustard, garlic, paprika, sugar, Liquid Smoke and onion.
2. Trim any visible fat off the pork shoulder. Put in a slow cooker and coat with the barbecue sauce.
3. Cook at least 6 hours and up to 8 hours on low. Take meat out and let rest. Put sauce into a glass measuring cup and let the fat float to the top. Skim off the fat, then return the sauce to a small pan and boil until thickened, about 10 minutes.
4. When the pork is cooled, shred the meat, discarding the fat and bone. Then add to the hot barbecue sauce. Serve on buns with coleslaw.
Cook’s Note: I turned up my nose at Liquid Smoke, but it’s actually an all-natural product and when there’s snow on the grill, it’s a great substitute for smoking. You won’t fool a Memphis pit boss, but it’s pretty darn good!
Complete the Meal: Pair it with chips and this coleslaw along with cold beer and soft drinks.