Slow cooker Pulled Pork Sandwiches
My relationship with the slow cooker is definitely an on-again-off-again affair. Just when I get tired of its stewing ways and put it back in the cupboard, it lures me in again with the sweet, sweet smell of dinner already cooked at the end of a busy day.
I have doctored up and changed this recipe over the years and it remains an all-time favorite. You can serve the roast just on its own with some mashed potatoes and veggies, or you can do what we do and make pulled pork sandwiches complete with a scoop of coleslaw. You will notice in this recipe there is a cup of brandy. The brandy plays an important role. It gives the sauce a really nice depth of flavor that is hard to duplicate and it helps to tenderize the pork. I promise that it doesn’t give the sauce or the pork a strong “boozy” flavor. The long cooking time removes the harsh taste, as well as the alcohol itself. If you are not convinced on the brandy, it’s fine to try this recipe using apple and lemon juice as a replacement. I would use about 3/4 cup apple juice and about a 1/4 cup lemon juice.
This recipe makes for great summertime entertaining as your work in the kitchen will be long done before the guests arrive and all you have to do is put together the sandwiches at the last minute!
- 3-4 pound boneless pork loin roast
- 1-2 tablespoons vegetable oil
- 1 cup brandy
- 2 tablespoons Soy Sauce
- 3 tablespoons Dijon mustard
- 2 teaspoons dried thyme
- 2 teaspoon dried tarragon
- 1 heaping tablespoon fresh ground ginger
- 3 cloves garlic, minced.
- 3/4 cup plum preserves
- Heat oil in a sauté pan and sear roast on all sides until a rich brown color.
- Put browned pork in the crock pot.
- Mix all ingredients, except for plum and pour over roast.
- Cover and cook on low setting for 7 to 9 hours until pork is tender.
- Remove pork from slow cooker. Allow to stand for a few minutes then shred with two forks.
- Skim the fat from the pork juices. I find an ice cube wrapped in cheese cloth works well.
- Add preserves into juices and warm until melted.
- Add shredded pork back into juices in crock pot.
- Using soft while buns, make the pork sandwiches. I often use ciabatta buns.
- Top the pork with coleslaw.
- 1 head cabbage
- 1 small onion
- 2- 3 carrots shredded
- 3/4 cup sugar
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 cup apple cider vinegar
- Chop cabbage and onion until fine.
- Add in shredded carrots.
- In a small pot bring all ingredients for dressing to a boil until sugar dissolves.
- Remove from heat and pour over chopped ingredients.
- Cover and place in refrigerator.
This slaw will keep for a week in the fridge. I usually make it the night before I need it. Enjoy!