BBQ Pulled Pork
apple cider vinegar, butter, yellow onion, tomato sauce, brown sugar, cola, mustard, liquid smoke, cayenne pepper, pork shoulder, garlic powder, buns, red onion, lettuce
Barbecue, Latest Recipes
This was one of our first recipes featured on TV. We pre-cooked the pork and then showed viewers how to use it in a delicious, slow-cooked barbecue pulled pork sandwich. It’s such a simple recipe, and it’s all about the sauce!
Arguably the best part about this recipe is how uncomplicated it is. Make your sauce, put everything in a slow cooker, and walk away! It’s the perfect hands-off recipe for game day, family gatherings , and holiday potlucks.
1 cup apple cider vinegar
2 tablespoons butter
½ a yellow onion, finely chopped
2 cups of tomato sauce
¼ cup brown sugar
¼ cup cola
1 ½ tablespoons yellow mustard
1 teaspoon liquid smoke (optional)
1 ½ teaspoons kosher salt
1 teaspoon black pepper
Cayenne pepper, to taste (1–2 teaspoons)
3 pounds boneless pork shoulder or butt roast
Salt ( to taste)
Freshly ground black pepper
¼ cup yellow onions, diced
Buns of choice
1 red onion*, thinly sliced
Romaine lettuce, cut into sandwich-sized pieces
Follow the barbecue sauce recipe to make your sauce first.
Generously season the pork with salt, pepper, and garlic powder to taste. We prefer using garlic and pepper more liberally and going lighter on the salt so we don’t overpower the pork.
Combine the pork, onions, and barbecue sauce in a slow cooker.
Cook on low for 7–9 hours, or until the meat is falling apart and can be pulled easily with a fork.
Serve on a bun with lettuce and sliced red onion. Or serve plated with your favorite fixin’s.
Pro Tip :
For some extratangy flavor, use pickled red onions to serve.
To make this in our Hungry Fan 3-in-1 Thermal Bag, head to Step 4 and combine all the ingredients in a large pot on the stove. Bring the heat up to medium-high and boil for 15 minutes. (If your liquid levels get low, add in either some tomato sauce, veggie or chicken stock, or even water). Then, quickly cover the pot and transfer it to our Thermal Bag, making sure to include a dish towel or trivet under the pot. Seal the bag and leave for 6–7 hours, as you would in a slow cooker. Resume the cooking directions above at Step 6.
We recommend reducing the sauce remaining in the slow cooker after you slow cook to thicken it up a bit.