Slow Cooker Pulled Pork Sandwiches with Pickled Red Onions
This pulled pork recipe couldn't be much easier and the results are totally delicious. Serve these kid-friendly sandwiches at your next pot-luck for a true treat and a crew of happy diners! This recipe makes 8 sandwiches.
PREP TIME: 15 minutes
COOK TIME: 8 hours 0 minutes
For the pulled pork:
1 cup packed brown sugar
1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 16-ounce bottle of your favorite barbecue sauce
4 pounds pork shoulder, cut into approximately 4 inch cubes
For the pickled onions:
1 large red onion, cut into slivers
1 cup red or white wine vinegar
1 cup sugar
1/2 teaspoon ground allspice (optional)
8 hamburger buns, split
Pickled jalapeños (optional)
Make the pulled pork: Combine first six ingredients (through the barbecue sauce) in a large bowl and stir to combine. Add pork pieces and fold together so all of the pork is covered in sauce. Put entire mixture into your slow cooker and cook on low for 8 hours. The pork should be very tender and should shred easily with a fork.
Remove pork from slow cooker and, using two forks, shred the pork. You can put the shredded pork back into the slow cooker to keep warm or assemble the sandwiches right away.
To make the onions, place onion slivers in a lidded glass jar. Heat sugar and vinegar over medium heat until sugar dissolves; do not boil the mixture. Add allspice, if using. While the liquid is still hot, pour over the onions. Let sit, uncovered for 15 minutes to let the steam escape. Cover the jar and let stand for at least 4 hours and up to 3 days.
To assemble the sandwiches, place about 4 ounces of pork on the bottom side of a bun. Top with a scoop of pickled onions and some jalapeños, if you like. Put top side of bun on sandwich and repeat until all ingredients are used. Serve and enjoy!