Pulled Pork Barbecue Sandwiches

Pulled Pork Barbecue Sandwich

Great balls of fire these things are good!

And waaaay easy.

And you just absolutely have to make them soon!

And then write me back and tell me how much you loved them.

Do not use any other barbecue sauce except this Tangalicious Barbecue Sauce because otherwise you will have just plain old ordinary pulled pork sandwiches and we won’t have a thing to talk about.

The pork is prepared in a crock pot and the sauce only takes minutes to prepare.  They come together for about 20 minutes in a frying pan to infuse the flavors and add a little caramelization.  Serve on a bun of your choice with your favorite sides and bathe in the compliments that will come your way…after the grunts and belches and lip smacking noises.

Pulled Pork Barbecue Sandwiches
Recipe by Terri @ that’s some good cookin’
Printable Recipe

  • 1 (4 pound) boneless pork shoulder (bone-in is fine, too)
  • 1 large onion, quartered
  • salt and pepper, to taste
  • Tangalicious Barbecue Sauce (see the full article at Terri’s Tangalicious Barbecue Sauce or see recipe below)

Directions

  1. Sprinkle pork shoulder with salt and pepper to taste.  Place in crock pot.
  2. Put quartered onion in crock pot with pork.
  3. Pour 3/4-1 cup water around the meat.
  4. Cook on high for 4 hours or on low for 8 hours, until fork tender.
  5. Remove pork from crock pot and allow to cool enough to be handled.
  6. Shred pork using two forks or just pull it apart with your hands if you prefer.  Whatever works best for you.
  7. Add shredded pork to a large frying pan and pour Tangalicious Barbecue Sauce over the pork.  The quantity of sauce is for personal preference, but I’d suggest that you be generous with the sauce.
  8. Heat over medium heat for about 20 minutes, turning meat over occasionally.  The sauce will caramelize in the “hot spots” in your pan and will give the most delicious flavor to the meat.  Taste as the meat and sauce cook; it may be necessary to add more sauce depending on the texture and depth of flavor that you like. (Look at the picture at the top of the page.  You can see that some parts of the sauce and the meat have caramelized a bit.  Be careful not to burn the ingredients, just take them right to a dark brown stage.)
  9. Serve extra sauce in a squeeze bottle for adding at the table.

Terri’s Tangalicious Barbecue Sauce
Recipe adapted by Terri @ that’s some good cookin’ from The Times and Democrat Newspaper, Orangeburg, South Carolina 1967 or 1968

  • 1 (10 ounce) bottle Worcestershire sauce (I used Lea and Perrins)
  • 1 (18 ounce) bottle barbecue sauce (I used Hunt’s Original)
  • 1 (14 ounce) bottle ketchup (I used Heinz)
  • 1 (16 ounce) bottle French salad dressing (I used Kraft’s)
  • 1 (8 ounce) bottle mustard (I used French’s)
  • 1 stick butter (1/4 pound) (I used real butter)
  • 6 tablespoons brown sugar
  • 4 tablespoons vinegar
  • hot sauce, salt, and/or black pepper to taste (I did not use any hot sauce or salt)

Mix all ingredients in a sauce pot. Cook and stir over medium heat until butter is melted and sauce just begins to bubble. Remove from heat and use on your favorite barbecue meal.

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