Slow-Cooker Pulled Pork Sandwiches
Who doesn’t love pulled pork! Sometimes it can seem a little intimidating to make. We wanted to give you a recipe that is simple, yet full of flavour.
The star of this recipe is our Halenda’s Meats Capicola, or as we like to call it, the eye of the butt! We used this piece of meat because it has the optimum fat content, so it gives you that melt-in-your-mouth meaty feeling. The second most important part of this recipe is all about patience. To get the ultimate pulled pork, you must cook the meat slowly.
You can also use pork shoulder of course, and you will get a delicious and tender pulled pork.
Using A Slow Cooker For This Recipe
Cooking the capicola or pork shoulder in the slow cooker is the hands-off way to slowly cook your pulled pork. If you choose to use the slow cooker, cook the pork for around 6 to 10 hours on high, or 10 hours on low. You will know it is done when the meat shreds easily with a fork.
When meat is in the slow cooker, it allows you to putts it around the house while your kitchen fills with the aroma of the delicious capicola meat.
A pulled pork sandwich isn’t a sandwich without the proper supplies! A brioche bun is a most, the soft, moist buns soak up the sauce from the meat. Pair that with creamy coleslaw and a crunchy bread and butter pickle and boom! You are ready to eat.
Even though the sandwich is the star of the show, don’t forget your sides. French fries, sweet potato fries, potato salad or fresh garden salad are a great addition to this dish!
If you are lucky enough to have leftovers, you can create Rasberry Glazed Pulled Pork Stuffed Meatballs by Maddie and Kikki! This is such a unique, fun and delicious way to use your leftover meat!
Slow Cooker Pulled Pork Sandwiches
- Slow Cooker
- 1 Capicola (Pork Shoulder)
- 1 BBQ Sauce
- 1 tbsp Dijon Mustard
- 1 Beer
- 1 large Onion
- 1 tbsp Worcestershire sauce
- 1/2 cup Chicken broth
- 1/2 cup Apple cider vinegar
- 6 Brioche Buns
- 1 package Coleslaw + Dressing
- 6 Pickles
- Score your meat on one side
- Coat meat with your dry rub
- Sear meat in a hot pan with oil on both sides for approx. 3 minutes
- Remove meat and brush with dijon mustard
- Add all liquid mixture ingredients to the slow cooker
- Place meat in the slow cooker and cook for 6 hours on high heat
- Remove meat and pull apart
- After 6 hours of cooking, remove about 1 cup of the liquid mixture
- Add meat back to slow cooker and mix in BBQ sauce
- Serve on a lightly toasted brioche bun with coleslaw and a pickle