Pulled Pork Sandwiches with Cabbage Dressing
Easy dinner. I served it with a variant of Cabbage salad from Plenty but coleslaw would work too.
1 large onion, sliced thin
2 tbsp brown sugar
1 tbsp paprika
2 tsp kosher salt
1/2 tsp fresh black pepper
1 boneless pork butt or shoulder (4-6 lbs)
3/4 c. cider vinegar
4 tsp Worcestershire sauce
1 1/2 tsp crushed red pepper flakes
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne pepper
Rinse pork roast under cold water and pat dry
Place onions in crock pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper. Mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.
In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper. Whisk to combine. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.
Cover Crockpot, cook on LOW for 10-12 hours. Drizzle about 1/3 of the reserved vinegar mixture over roast during last 1/2 hour of cooking.
Remove meat and onions. Darin. Chop or shred meat and onions. Serve with remaining vinegar sauce or favorite BBQ sauce. Top with grated cabbage or slaw.
1 large onion, sliced thin
2 tbsp brown sugar
1 tbsp paprika
2 tsp kosher salt
1/2 tsp fresh black pepper
1 boneless pork butt or shoulder (4-6 lbs)
3/4 c. cider vinegar
4 tsp Worcestershire sauce
1 1/2 tsp crushed red pepper flakes
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne pepper
Rinse pork roast under cold water and pat dry
Place onions in crock pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper. Mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.
In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper. Whisk to combine. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.
Cover Crockpot, cook on LOW for 10-12 hours. Drizzle about 1/3 of the reserved vinegar mixture over roast during last 1/2 hour of cooking.
Remove meat and onions. Darin. Chop or shred meat and onions. Serve with remaining vinegar sauce or favorite BBQ sauce. Top with grated cabbage or slaw.
