Pulled Pork Sandwich

I don't know about your neighborhood but pulled pork sandwiches seem to be on the rise here in Seattle. Definitely not a new sandwich but certainly a new trend. With sandwich shops like Paseo in Ballard and Fremont gaining popularity {Esquire Magazine rated their Cuban as "Best Cuban Meat Sandwich in America" last year} the pulled pork sandwich is the new black.

Since Oscar and I live pretty far away from both Fremont and Ballard, we decided to have a go at our own pulled pork sandwich. It was really easy and really, really good! Here is our recipe:

Ingredients:

5lb pork shoulder roast

2 tbsp of minced garlic

1 tbsp brown sugar

1 onion {sweet Walla Walla onions are great with this}

Salt & pepper

Sweet Baby Ray's BBQ sauce {we used the hickory and brown sugar}

French hoagie rolls

Directions:

Rub pork roast with dry rub of salt, pepper, brown sugar and minced garlic

Slice one onion into thin pieces

Throw it all into a slow cooker

When pork is done {8 - 10 hours later} drain juice but try to preserve the onion slices

Add 1 small bottle of Sweet Baby Ray's BBQ sauce

Stir to coat entire roast, breaking meat apart into little chunks

Heat in slow cooker for about 30 more mintues until heated through

Serve on hoagie

Some people like to add shredded cabbage/slaw to their sandwich. We didn't but will probably try it with cabbage someday.

Typically I am not a fan of the slow cooker because I feel like every dish ends up tasting like the ceramic pot but this sandwich put an end to that theory. I also liked this recipe because on a nice summer day I'd rather be outside playing with Ozzie than inside over a hot stove!

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Oh and before I go, please try to buy Organic and grass fed/free range pork. Have you heard about the treatment of those piggies in confined animal feeding operations {CAFOs} not to mention how much those operations are pulluting the enviroment. Okay off my soap box- enjoy!