Pulled Pork Sandwiches

Pork is a terrific source of lean protein when not fried or breaded and this deliciously easy recipe combines protein topped with a lower-calorie crunchy, nutritious cole slaw that the whole family will love. Prepared in the slow cooker, you can enjoy a taste of summer BBQ any time of year!

2-3 lb. pork shoulder country style ribs or pork shoulder roast

2-3 tablespoons Cajun or Southwestern spice blend for dry rub

1 teaspoon Liquid Smoke

2 tablespoons olive oil

Prepared BBQ sauce ( I like Stubb’s)

Burger buns of your choice

1. Begin the day before. If you use a roast, cut it in half lengthwise (so its half the thickness). Coat the meat with the dry rub. Brown ribs or roast on all sides in a dutch oven or large skillet coated with olive oil. Cook for 6-8 hours on Low in a crock pot. No need to add liquid – after a few hours the meat will be submerged in its own juices and fat. Refrigerate overnight – the main reason for doing this is to solidify the juices so you can remove the fat.

2. The next day, use a spoon to remove the solid white fat layer on top, retaining the semi-solid gelatinous meat juices. Return meat to slow-cooker, add BBQ sauce and cook for 4-6 more hours on Low until the meat is falling off the bone and pulls apart easily with a fork. If you notice that the meat is getting too browned, turn the heat down to the Serve setting.

3. Transfer the meat to a cutting board and shred or “pull apart” using a meat fork and your fingers. (This is why its called pulled pork.)

Toast buns and serve with a spoonful of cole slaw on top (southern style) or on the side.  Cole slaw adds the perfect creamy, cool, crunchy complement to robust, spicy BBQ pulled pork.

Enjoy