Easy Pulled Pork Sandwiches
Each region of the country has its own proud barbecue tradition, and in North Carolina, pulled pork rules. The recipe traces its roots to pig pickins. At these Southern events, a hog is barbecued for hours, then the meat is pulled from the bones, shredded by hand and slathered with a spicy sauce. Using our recipe, which calls for a slow cooker, you can savor fork-tender, flavorful pork at home, without having to stoke a barbecue and turn the spit.
- 3 1/2 Tbs. grilling rub for ribs
- 1 quart warm water, plus more as needed
- 5 lb. boneless pork shoulder
- 1 yellow onion, thinly sliced
- 2 1/2 cups mustard and molasses grilling sauce, plus more for serving (optional)
- 8 to 10 hamburger buns, split and toasted
Put the pork in a slow cooker. Add the onion and carefully pour in the water mixture, adding more water if needed to almost cover the pork. Cover the slow cooker and cook on high for 3 hours. Using roast lifters or tongs, turn the pork over and cook until the meat shreds easily when pulled with a fork, about 2 hours more. Continue cooking as needed, up to 1 hour more.
Transfer the pork to a baking sheet, cover loosely with aluminum foil and let cool for 1 hour. Using 2 forks, shred the meat, discarding any fat, and transfer to a large bowl. Stir in the remaining 1 1/2 Tbs. grilling rub and the 2 1/2 cups grilling sauce.
To serve, place about 2/3 cup of the pork on the bottom of each bun. Top with more sauce and the tops of the buns. Arrange the sandwiches on a platter and serve immediately.