What you’ll need:
- 1 medium sized slow cooker
- 1 pork shoulder (or other large cut with a decent amount of fat on it) – around 3 pounds/1.35 kg
- 1 large bowl for shredding – I emphasize large, because it’ll make it way less likely that you’ll throw shredded meat all over the room
- 2 forks
- fresh buns
- 1/4 cup of marmalade (tangerine marmalade or hot pepper jelly also work well)
- about 3/4 cup of ketchup
- about 1/4 cup of demerara (dark brown) sugar – to taste
- (optional – if you want a little extra sauce) 1/2 to 1 full can of cola – or even better – root beer. Great use for flat pop, but using fizzy is good too.
- (optional) 1 dollop (tbsp) Kraft BBQ sauce for sour BBQ kick
- (optional) hot sauce to taste
What to do:
This is so easy to make, you’ll be wondering why you’ve never tried it before!
Sure there are 14 steps, but really I just like typing.
- Put all the Sauce ingredients in a microwaveable/stove-top safe measuring bowl (that way you don’t need to pre-measure your ingredients!)
- To melt the brown sugar, put in microwave for 10-15 seconds, or just stir patiently over a little heat on the stove until it mostly melts
- Taste-test the sauce: it should be sweet, mildly citrus-y, and not too tangy. Too tangy for your liking, add more brown sugar. This is not a dish to be thinking about your calorie intake! 🙂
- Throw (not literally, unless you have good aim) your pork shoulder/ribs/roast into your slow cooker
- Pour your Awesome-Laura-Sauce over it. Try to cover all parts of the meat to ensure equal tastiness absorption
- Turn your slow cooker to Low. Sometimes I like to feel like I’m cooking, so after an hour or so I turn it to Medium for an hour, then back to Low. You probably don’t need to do this.
- Turn your meat over (I find I need a fork to help grab it) once every 3 hours or so. Just helps in maintaining moisture all over the surfaces. Try not to open the slow cooker lid to check on it – just trust it’ll do its thang.
Wait– I mean – cook for about 8 hours.
- You’ll know it’s done when you stick a fork in it and the meat falls apart easily. When this happens, transfer the meat CAREFULLY to the large bowl. The meat is tender and might fall apart on you!!
- Grab your two forks and get shredding, removing extra fat (you don’t need it for flavour anymore). Remember you’ll still be adding the sauce so you don’t need to go all Cujo on it.
- Your hands are probably sore now from gripping your forks, but rest easy – you’re almost done! Just replace your shredded meat to the slow cooker and mix it around with the sauce
- (optional) I like leaving the meat in the slow cooker on Low or Warm just for a little while (30 minutes tops) to absorb the flavours even more
- Dish out your awesome pulled pork onto fresh buns (tip: the more sauce you add, the more soggy your buns will get!) and enjoy your tasty sammiches!!!!
- Come back to this site and bookmark this page because they are the best pulled pork sammiches you’ve ever tasted. Maybe even comment saying so. Tee hee. 🙂
You’re welcome, world.