The first time I EVER visited Memphis, I was introduced to Pulled Pork sandwiches with coleslaw inside. As a Texan, it was pretty foreign to me because I love me some chopped beef sandwiches, from one of my favorite places, Buds BBQ. Nevertheless, I tried it and absolutely fell head over heels.
I lived in Memphis for four years, but happily reside back in Texas and I, often, yearn for that pulled pork sandwich. So, this 4th of July, I thought I could make some and found some great ideas from Heinz 57 for an ultimate Pulled Pork Sandwich Recipe. The best part? It’s ALL made in a slow cooker so you don’t have to fight the heat on the grill OR in the house (these Texas temperatures are killer lately).
Serve this sweet pulled pork on your favorite sandwich buns and top with Heinz Pickles if desired.
Prep Time: 10 minutes
Cook Time: 8 hours
1/2 cup Heinz 57® Sauce
1/4 cup Lea & Perrins® Worcestershire Sauce
2 Tbsp. Heinz® Yellow Mustard
1/4 cup firmly packed brown sugar
1/4 cup tomato paste
1 medium onion, chopped, or about 2 cups
3 1/2 lb. boneless pork shoulder blade roast, trimmed and cut into 4 pieces
In a 5 to 6 qt. slow cooker, mix together 57 Sauce, Worcestershire Sauce, Mustard, sugar, tomato paste and onion. Season with salt and pepper if desired. Add pork, turning until well coated. Cover and cook on low heat setting for about 8 hours, or until pork is tender, turning occasionally.
To serve, remove pork from slow cooker. Pull pork into shreds using two forks. Return pork to slow cooker and stir until well mixed with sauce. Spoon about 3/4 cup onto your favorite sandwich buns and serve immediately.
TIP: If preferred, cook on high heat setting for about 4 hours, or until pork is tender, turning occasionally.
For more easy recipes, head over to www.heinz57.com
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