March Madness, Atlanta-Inspired BBQ Pulled Pork Sandwiches!
I had such a great time filming “The Better Show” for my second time yesterday with Audra and JD! I cooked up two yummy recipes that I came up with in homage to Atlanta, home of this year’s NCAA Final Four! Please be sure to tune into the show this coming Tuesday, March 19th! Click here to check your local listings!
The first recipe I made with JD was a slow-cooked, BBQ pulled pork sandwich. If you don’t have a slow cooker/crock pot, do yourself the biggest favor in the world and go buy one! They are only about $35 and are miraculous, lovely creatures that do ALL the work for you while you have yourself a day! This recipe is simple and it’s all about the sauce (because the slow cooker does the rest)!
BBQ Slow-Cooked Pork
Fresh out of the slow cooker!
BBQ Sauce:
1 cup apple cider vinegar
2 tablespoons of butter
1/2 a yellow onion, finely chopped
2 cups of tomato sauce
1/4 cup brown sugar
1/4 cup of cola/Coca Cola (my homage to Atlanta)*
1.5 tablespoons yellow mustard
1 teaspoon of liquid smoke (optional)
1.5 teaspoons kosher salt
1 teaspoon of black pepper
Cayenne pepper to taste (1–2 teaspoons)
*I prefer cola that has been sweetened with cane syrup or natural sugars, as opposed to high fructose corn syrup. But please, by all means, use what you like!
In a skillet, sauté the onions in the butter over low-medium heat until brown and caramelized.
Take heat down to a simmer and add all other ingredients. Simmer for 15–20 minutes.
Pork:
1 boneless pork shoulder or butt roast
Salt
Freshly ground black pepper
Garlic power
¼ cup yellow onions, diced
Buns
1 red onion, thinly sliced (and pickled if you like)
Romaine lettuce, cut into sandwich-sized pieces
Season the pork with the salt, pepper, and garlic powder. (Amounts will vary based on the size of the meat).
Combine the pork, onions, and BBQ sauce in a slow cooker. Cook on low for 7–9 hours, or until the meat is falling apart and can be picked apart easily with a fork.
Serve on a bun with some lettuce and sliced red onion.* **
*You can also smear with a little addition BBQ sauce. I recommend reducing the sauce remaining in the crock pot after you slow cook to thicken it up a bit.
** I also recommend pickled red onions! They’re tasty and easy to do.
Here’s how:
½ cup apple cider vinegar
1 tablespoon sugar
1 ½ teaspoons kosher salt
1 red onion, thinly sliced
Combine the vinegar, sugar, and salt in a small bowl, whisking until the sugar and salt dissolve into the vinegar.
In a jar or bowl you can seal well, combine the vinegar mixture with the onion slices and let sit at room temperature for at least 1 hour. Drain and serve.
