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This recipe was part of the Tailgating Recipe Touchdown Challenge which ended Sep 13, 2011 12:00 PM. See winners »

VOTE 1063

BBQ Pork Sandwiches Recipe

Total Time: 4.5 Hours | Makes: 8-12

I was craving bbq pulled pork sandwiches one afternoon and decided to have some fun.

INGREDIENTS
  • 4 lbs pork shoulder
  • 1 28 ounce bottle KC Masterpiece® Hickory Brown Sugar Barbecue Sauce
  • 5 Tablespoons KC Masterpiece® BBQ Seasoning
  • 48 ounces Budweiser
  • 1 medium white onion, sliced thin in half circles
  • 4 tablespoons unsalted butter
  • 1 teaspoon Kosher Salt
  • 2-3 cups coleslaw
  • 8-12 hamburger buns
INSTRUCTIONS
  1. Set slow cooker/crockpot to medium heat.
  2. Rub the KC Masterpiece® BBQ Seasonings on the pork shoulder and set aside.
  3. In a saute pan, melt butter over medium heat and sweat onions with 1 teaspoon Kosher Salt until limp, about 10-15 mins. Transfer to slow cooker/crockpot.
  4. Put pork shoulder on top of onions and cover with the Budweiser. You may need to add water, depending on the size of your slow cooker/crockpot. If you pork shoulder floats, place a plate on top to submerge under the liquid.
  5. Cover and cook until pork is fork tender (3-4 hours).
  6. Drain off cooking liquid. Remove pork from slow cooker/crockpot and shred.
  7. Return shredded pork to slow cooker/crockpot and add the KC Masterpiece® Hickory Brown Sugar Barbecue Sauce. Keep warm until ready to serve.
  8. Portion pork on hamburger buns, topping with coleslaw. Serve and enjoy!

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    Write a review | 1 Review
  • @horns316: of course. You can use any liquid, even apple juice. Thank you for asking.

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