We like pulled pork, but aren't impressed with the recipes we have.  They are just meh.  

I didn't try Pinterest this time!  Aren't you surprised?  Instead, foodnetwork.com to the rescue!

Of course, there were so many to choose from.  And they all look fabulous.  

I decided to try a recipe from Melissa D'Arabian.  A main reason I chose this one is that you make a rub and also make a bbq.  Quite a few recipes just had bottled bbq sauce.  My feeling were that if the rub and bbq sauce were both made, the flavors would go together and not clash.  

Boy, I was right!  The flavors were fabulous.  The pork rub just a little bit of a kick, but I never add the entire amount of cayanne pepper that is called for. 

The BBQ sauce was really good.  At first it was a little bit sweet, but after the flavors blended, we all really like it.  

Tangy Carrots?  Never heard of them, but wow!  I bought a bag of the pre-shredded carrots and made the recipe.  They really tasted great and gave a nice crunch to the sandwich.  I would totallly make these again for any other reason, not just these sandwiches.

BBQ Pulled Pork Sandwich​

BBQ Sauce:

1 cup ketchup

1/3 cup brown sugar

1/3 cup apple cider vinegar

2 teaspoons Worcestershire sauce

1/4 teaspoon cayenne

1/4 teaspoon red pepper flakes

Pinch salt and freshly ground black pepper

Spice Rub:

2 tablespoons paprika

1 tablespoon dried oregano

1 tablespoon freshly ground black pepper

1 tablespoon brown sugar

2 teaspoons salt

1/2 teaspoon cayenne

One 2 1/2-pound boneless pork shoulder, excess fat trimmed

Tangy Carrots:

1 tablespoon apple cider vinegar

1 teaspoon granulated sugar

1 1/2 tablespoons fresh parsley leaves, chopped

2 carrots, shredded

Salt and freshly ground black pepper

 

1. 4 hamburger buns, warmed
2. For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl.
3. For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides.
4. Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.
5. Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes.
6. For the tangy carrots: Pour the vinegar into a medium bowl and sprinkle with the granulated sugar. Whisk until well combined. Add the parsley and carrots and toss. Sprinkle with salt and black pepper.
7. Using two forks, shred the pork and discard any excess fat. Heap the pork onto the buns and top with extra BBQ sauce and the tangy carrots. Serve immediately.

I would totally make this recipe again!  The rest of the family would agree and that doesn't always happen.  I was tempted to make the BBQ sauce again, but since it takes the juices of the cooked pork, it won't happen!  So disappointed. 

You can check out the recipe and video here...BBQ Pulled Pork Sandwich

Until next time...Stampin' Always,

Cheryl, HomeStyle Stamper