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Smoky Pulled Pork Sandwiches recipe from Seriously Good Freezer Meals cookbook. What’s not to love about that juicy, fall-apart pork that has been slathered with the perfect blend of hickory-inspired sweetness?

Courtesy of Seriously Good Freezer Meals: 150 Easy Recipes to Save Your Time, Money & Sanity by Karrie Truman © 2017 www.robertrose.ca Available where books are sold.
Image credit: Charity Burggraaf

Smoky Pulled Pork Sandwiches

Pulled pork sandwiches seem to be a huge hit at many restaurants these days, and I can see why. What’s not to love about that juicy, fall-apart pork that has been slathered with the perfect blend of hickory-inspired sweetness? Once you take a bite of these sandwiches, you will never want to go out to eat again . . . at least, not for pulled pork sandwiches.

Makes 6 servings.

Ingredients

• 2 cups (500 mL) store-bought smoky barbecue sauce, divided
• 1 can (12 oz/355 mL) root beer or 1 cup (250 mL) water
• 3 lbs (1.5 kg) boneless pork shoulder roast, trimmed

To Serve

• Cabbage slaw (optional)
• 6 buns, split

Instructions

1. In a medium bowl, combine 1 cup (250 mL) barbecue sauce and the root beer.

Make It Now – Place pork roast in a large (approx. 5 quart) slow cooker. Pour sauce mixture overtop. Cook on Low for 8 to 10 hours, until pork is fork-tender. Remove from slow cooker, discarding juices. Transfer pork to a cutting board and, using two forks, shred into pieces, discarding excess fat. Return meat to slow cooker. Pour remaining 1 cup (250 mL) barbecue sauce over shredded pork, stir, and cook for 30 minutes on High, until warmed through. Serve in buns, topped with slaw, if using.

Make It a Freezer Meal – Place pork roast in a labeled gallon-size (4 L) freezer bag. Add sauce mixture to bag. Place remaining 1 cup (250 mL) barbecue sauce in a quart-size (1 L) freezer bag. Seal both, removing as much air as possible, and freeze together as a kit.

Thaw and Cook – Place bags in the refrigerator for at least 12 hours or up to 24 hours to thaw. Place pork and sauce in a large (approx. 5 quart) slow cooker. Cook on Low for 8 to 10 hours, until tender and juicy. Remove pork from slow cooker, discarding juices. Transfer to a cutting board and, using two forks, shred into pieces, discarding excess fat. Return meat to slow cooker. Pour remaining 1 cup (250 mL) barbecue sauce over shredded pork, stir, and cook on High for 30 minutes, until heated through. Serve in buns, topped with slaw, if using.

If you enjoyed this recipe, be sure to check out my Seriously Good Freezer Meals cookbook review which contains a Mascarpone Key Lime Mini Pies recipe, as well as a Thai Beef Stir-Fry recipe, both of which I have shared with permission of the publisher. You can purchase Seriously Good Freezer Meals on Amazon.

You can learn more about this cookbook and many others on the Robert Rose, Inc. website. You can also keep up with Robert Rose Books on Facebook, Twitter, and Pinterest.