Crockpot Pulled Pork Sandwiches for BBQ Anytime

It may not be the height of Summer everywhere but there’s no need to wait on this amazing sandwich.   You can serve this on a fresh Kaiser roll or a whole wheat bun.   And, for lighter, healthier version, see “cook’s notes” below.

—————————————

Serves 8-10

3- lb. boneless pork shoulder or pork butt

1 envelope Lipton Onion Mushroom Soup Mix

1 onion, sliced

2 carrots, peeled and sliced in coins

4 gloves garlic, chopped

1 cup ketchup

1/2 cup firmly packed brown sugar

1/4 cup apple cider vinegar

1 tbsp. hot pepper sauce (or 2 or 3 if you like it spicy)

Salt and pepper

10 Rolls or Buns for sandwiches

Place half of the onions, all of the carrots and garlic at the bottom of a crockpot. Place pork on top.  Sprinkle with salt and pepper and onion soup. Then top with the rest of the onions, garlic and other ingredients.

Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours until pork is tender.

You may need to remove some of the juices after a few hours of cooking but reserve it for later use.

Once pork is fork tender you can remove it and shred it with a fork. I usually just do it right in the crockpot and add extra juice I saved if it needs it.

I serve this over rolls with homemade coleslaw for just the right texture (crunchy slaw with juicy pork is a great complement).  My family also likes to add their own touch of BBQ sauce or hot sauce when they make their sandwiches.

This is a great meal to have any time because it gives you the feel of a BBQ dinner without firing up the grill.

“Cook’s Notes” for healthier version:

Omit brown sugar and replace ketchup with tomato sauce

You can also serve this over brown rice or a whole grain roll.