Slow Cooker Pulled Pork Sandwich and Barbecue Sauce

If you’ve read my blog for very long you’ll recognize that I love my slow cooker! I use it for everything from side dishes to entrees to soups.

I love that I can start the meal in the morning or at midday and save myself time when dinner rolls around and I’m tired and hungry.

Since I had never cooked a pork loin in the slow cooker I wanted to try something new and different from my usual repertoire of chicken and ground beef.

I shopped at my favorite Walmart (with a coupon, of course!) and purchased a Smithfield Pork Loin Filet. There are seven different flavors to choose from and I chose Mesquite.

I have to confess this was my first time cooking a pork loin. As in first time ever. I always thought it was too expensive or really didn’t know what to do with it.

I am going to have to make up for lost time because these slow cooker pulled pork sandwiches were a hit!

And totally easy! As in, open package, put meat in slow cooker, treat yourself to a nap ~smile~ and eat!

Okay, maybe I did take time to make a delicious homemade barbecue sauce, but this is one meal I will be making over and over!

This meal is perfect for any night of the week and was so economical with leftovers we were fighting over!

To make it even easier you can always use a prepared sauce but I wanted to accent the perfectly seasoned meat so I made my own.

Want to make this meal even better? Use my homemade bread machine hamburger buns. You won’t go back to store bought! 

Enjoy! 

Slow Cooker Pulled Pork with Barbecue Sauce

2014-10-25 12:09:13

This recipe is terrific for busy days and hungry families!

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Barbecue Sauce

1. 1/2 cup olive oil
2. 1/2 cup apple cider vinegar
3. 1/2 cup catsup
4. 1/2 cup packed brown sugar
5. 2 tbs Worcestershire sauce
6. 2 tbs prepared mustard
7. 1/2 tsp crushed red pepper (optional)

Instructions

1. Combine all sauce ingredients in saucepan and stir.
2. Bring to a boil and cook for 15 minutes, stirring regularly.
3. Put pork loin in slow cooker and pour 1/2 of the sauce over it, refrigerating the remainder of the sauce.
4. Cover and cook on low for 3-4 hours.
5. When pork loin is done use two forks to shred into pieces and mix in remainder of sauce.

Notes

1. Sauce can be used immediately or stored in refrigerator.
2. You can substitute cooking oil for olive oil and leave out the crushed red pepper if you don't want a little zip.
3. I would double the recipe because it's great to use in other dishes.

By Marty's Musings

Marty's Musings https://www.martysmusings.net/

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