12 sandwich rolls or buns (or more if using smaller rolls)
Instructions
UP TO TWO DAYS AHEAD- Rinse pork, pat dry and trim any large chunks of fat from pork. Combine chili powder, onion powder, salt, garlic powder, pepper, and cayenne in a bowl. Coat pork well with spice mixture, rubbing on all sides. Cover and leave in the refrigerator overnight.
UP TO ONE DAY AHEAD- Place pork with rub in a slow cooker. Cook on low setting for 10 - 12 hours, until it is very easy to pull apart with two forks. Allow to cool before handling. Remove any bones and any large chunks of fat, and pull/shred the pork using two forks. You can either continue with next step now, or refrigerate overnight to continue the next day. NOTE- If you refrigerate the pork overnight in the crockpot stoneware, do not transfer the stoneware from refrigerator to low setting on crockpot without allowing the stoneware to reach room temperature first, to prevent stoneware from cracking due to rapid temperature change.
In a bowl, combine barbecue sauce and beef broth (you can use less broth if the pork is already very juicy so it is not too soupy). Stir barbecue / broth mixture into pork and cook on low setting for 2 -3 hours.
Spoon onto rolls/buns to serve as sandwiches.
Serving
Suggestions
Also good open faced over bread, or in tacos or salad or stuffed baked potatoes.
Originally Submitted
1/9/2011
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