this and that

Crock Pot Pulled Pork Sandwiches

This is probably my favorite crock pot recipe, EVER. And it is definitely my husband’s! The pulled pork turns out so tender, and the tangy sauce has just the right amount of heat—detectable, but not enough to keep my boys from devouring it. Even halving this recipe feeds my family of four for two meals, so the full recipe will definitely feed a crowd. (Anyone have any big family gatherings coming up this summer?)

 I owe Jamie at My Baking Addiction for this wonderful recipe—as do the 407 people who liked this recipe on Facebook! Now let’s dig in . . .


1 large Vidalia onion, sliced thin

2 tablespoons brown sugar

1 tablespoon paprika

2 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 (4-6 lb) boneless pork butt or shoulder

¾ cup cider vinegar

4 teaspoons Worcestershire sauce

1 ½ teaspoons crushed red pepper flakes

1 ½ teaspoons sugar

½ teaspoons dry mustard

½ teaspoon garlic salt

¼ teaspoon cayenne pepper

1 bottle of your favorite barbecue sauce*

Whole wheat buns*

Toppings of your choice*

(* indicates my additions)


1. Rinse roast under cold water and pat with paper towels.

2. Place sliced onions in crock pot.

3. In a small bowl, combine brown sugar, paprika, kosher salt, and black pepper. Rub over roast and place on top of onions.

4. In a medium bowl, whisk together vinegar, Worcestershire, red pepper flakes, sugar, dry mustard, garlic salt, and cayenne. Drizzle 1/3 of the mixture over the meat. Refrigerate the remaining.

5. Cover crock pot, and cook on low for 10 – 12 hours. In the  last hour of cooking, drizzle about 1/3 of reserved vinegar mixture over roast. *At this point, I also pour in the barbecue sauce. Shred loosely with a fork before recovering the crock pot.

6. Butter buns (optional) and broil for no more than two minutes, until toasty. Spoon on the pulled pork and top with your favorite toppings. (We like pepperoncini slices, red onion, tomato, and just a few crumbles of blue cheese.) Serve with remaining vinegar mixture either spooned on top or to the side for dipping.

Be sure to check out the original post for more pictures and a great coleslaw recipe to go on top. Best yet, enjoy a finger-licking dinner that you barely had to work for!

  • Sarah
    May 15, 2012 at 2:07 pm

    This is one of our favorites too! So easy to make! I love that you topped yours with blue cheese…and…is…that…banana peppers!!! LOVE those things!!! Can’t wait until they are at the farm stands around here! Nothing better 🙂

    Have a great day!

    • Erica {let why lead}
      May 15, 2012 at 3:48 pm

      I love banana peppers too! Salads, sandwiches, whatever! The ones pictured are actually pepperoncini, but the difference isn’t huge. And yes, there really isn’t much that is better than farm stands! We’ve got some great ones here too.

  • Kimber
    May 15, 2012 at 3:27 pm

    Mmm.. looks so good! Is it spicy?

    • Erica {let why lead}
      May 15, 2012 at 3:46 pm

      It’s got a little kick, which I love, but not too much. My little guys didn’t have a problem with it. To decrease the heat a bit, you could downgrade the cayenne pepper from 1/4 teaspoon to 1/8.

      Great to hear from you, my dear!!

  • momto8blog
    May 15, 2012 at 5:26 pm

    looks so delish!! yum!

    • Erica {let why lead}
      May 16, 2012 at 12:10 am

      Thanks for stopping by, Annmarie! We all know I agree – this recipe is a keeper. 🙂