Slow-Cooker Pulled-Pork Sandwiches

Name: Slow-Cooker Pulled-Pork Sandwiches
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT8H10M0.000S
Total time: P0Y0M0DT8H15M0.000S
Yield: 12 to 18 sandwiches
Ingredients: 4 pounds boneless pork butt; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 small onion, sliced into 1/4-inch rounds; 1 link Mexican chorizo (about 3 ounces); 1 cup ketchup; 1/4 cup plus 2 tablespoons apple cider vinegar; 3 tablespoons Worcestershire sauce; 1 tablespoon molasses; 2 teaspoons chipotles in adobo; 2 teaspoons soy sauce; 1 1/2 teaspoons chili powder; 1 teaspoon dry mustard; 2 cloves garlic, minced; Prepared coleslaw, for serving; 12 to 18 potato buns

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Sure, we love the slow cooker for hearty winter meals, but in summer it's great for hands-off, oven-free cooking - especially for those without access to a grill or smoker. Pulled pork is a barbecue staple but preparing the dish in a slow cooker yields equally tender, flavorful results. Requiring only 5 minutes of active prep time, this high-yield recipe (18 sandwiches) is perfect for bringing to your block party and impressing neighbors.

Level: Easy
Total: 8 hr 15 min

Prep: 5 min
Cook: 8 hr 10 min

Yield: 12 to 18 sandwiches

Level: Easy
Total: 8 hr 15 min

Prep: 5 min
Cook: 8 hr 10 min

Yield: 12 to 18 sandwiches

Ingredients

4 pounds boneless pork butt

Kosher salt and freshly ground black pepper

1 small onion, sliced into 1/4-inch rounds

1 link Mexican chorizo (about 3 ounces)

1 cup ketchup

1/4 cup plus 2 tablespoons apple cider vinegar

3 tablespoons Worcestershire sauce

1 tablespoon molasses

2 teaspoons chipotles in adobo

2 teaspoons soy sauce

1 1/2 teaspoons chili powder

1 teaspoon dry mustard

2 cloves garlic, minced

Prepared coleslaw, for serving

12 to 18 potato buns

Directions

Season the pork butt all over with 1 teaspoon salt and 1/4 teaspoon pepper. Lay the onion rounds in one layer in the bottom of the insert of a slow cooker. Lay the pork butt and the chorizo on top of the onions. Whisk together the ketchup, 1/4 cup of the vinegar, Worcestershire, molasses, chipotles, soy sauce, chili powder, dry mustard and garlic in a medium bowl; pour over the pork butt. Set the slow cooker on high for 8 hours, or until the pork is fork-tender.
Carefully transfer the pork butt and chorizo to a rimmed baking sheet. Discard the onions, and skim any excess fat from the cooking liquid. Transfer the liquid to a medium saucepan, and simmer over medium-high heat until reduced to about 1 1/2 cups, 8 to 10 minutes. Add the reduced sauce back to the slow cooker.
Meanwhile, shred the pork with two forks. Finely chop the chorizo. Return the pork and chorizo to the slow cooker. Stir in the remaining 2 tablespoons vinegar. Check for seasoning, and add more salt if necessary. Serve on rolls with coleslaw.