Ingredients Jump to Instructions ↓

  1. 1 medium onion , chopped

  2. 1/2 cup(s) ketchup

  3. cup(s) cider vinegar

  4. 1/4 cup(s) packed brown sugar

  5. 1/4 cup(s) tomato paste

  6. 2 tablespoon(s) sweet paprika

  7. 2 tablespoon(s) Worcestershire sauce

  8. 2 tablespoon(s) yellow mustard

  9. 1 1/2 teaspoon(s) salt

  10. 1 1/4 teaspoon(s) ground black pepper

  11. 4 pound(s) boneless pork shoulder blade roast (fresh pork butt) , cut into 4 pieces

  12. 12 soft sandwich buns or ciabatta rolls , warmed

  13. Dill pickles

  14. Potato chips

  15. Hot sauce

  16. 1/2 bottle(s) Baby Rays BBQ Sauce , Add to cook

Instructions Jump to Ingredients ↑

  1. In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.

  2. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.

  3. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.

  4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.

  5. Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.

  6. After pulling pork apart put in casserole dish add Baby Ray BBQ Sauce and stir to liking-Bake in over about 45 min 300 stir I did not cover I like my pork to be dryer than from slo cooker


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