A pulled pork sandwich made with Rye bread is one of Mark’s most favorite meals. Usually we slow smoke our pork butt or shoulder, but during the winter months I had to find a better way, a warmer way for the both of us. So, we make it in the crock pot.
- 2 1/2 to 3 pound pork butt or shoulder
- all meat seasoning
- brown sugar
- 3 garlic cloves, crushed
- 1 onion, sliced
- barbecue sauce of your choice
- Rye bread
Generously season the pork with the all meat seasoning, then rub brown sugar over the entire pork butt or shoulder. Place in a gallon size bag or tightly wrap in plastic wrap and refrigerate over night. Place in the crock pot, throw in the crushed garlic cloves and cook all day on the low setting. Between 8 and 10 hours. Once the pork is done cooking, cut the meat in slivers and toss with the barbecue sauce. Serve over Rye bread with slices of onion and drizzle of more BBQ sauce. I love freezing the leftovers or future use.
Suggestions: Only toss the amount you will eat for your current meal with BBQ sauce. This way you have slow roasted shredded pork to be used in many recipes just sitting in the freezer waiting for you.