BBQ Pulled Pork Sandwiches

While living in northern Illinois, finding good barbecue was very few and far between. The only time I would get quality barbecue was when I was storm chasing in the southern plains. With the inactivity during the winter months, I was dying for a pulled pork sandwich. After doing some research, I figured I could throw something together in the good ol' Crock Pot. To my surprise, it ended up tasting just like something that I would get in on those storm chase days.

This recipe does take some preparation in advance, but I can assure you it is well worth it. What you will need the night before is a pork shoulder(Boston Butt is what I used), brown sugar, barbecue seasoning(I used Magic Barbecue Seasoning by Chef Paul Prudhomme), and your favorite barbecue sauce. Start by poking holes in the pork so that the seasoning will be able to soak into the pork. Next, cover the pork with the barbecue seasoning and brown sugar. Don't be afraid to get the seasoning in the holes that you have previously made. Lastly, rub the pork with a couple tablespoons of the barbecue sauce. This may seem like an overkill now, but the more you do the night before, the less you will have to do tomorrow. Once the pork is well glazed with the seasoning and sauce, cover it and put it in the refrigerator overnight.

The next morning, cut up a large white onion into slices and place them at the bottom of the Crock Pot. Place the marinaded pork shoulder on top of the onions. You can add more seasoning and brown sugar if you like. I always like to add more brown sugar, because I like my pork sweet. Lastly, add a liter of soda. The soda I have used for this recipe was either Coke or root beer. I have loved both so this again is your preference. Cover the Crock Pot and cook on low for 8-10 hours.

Once time has surpassed, remove the pork and place into a large bowl. Try to drain as much as possible from your transfer to the bowl. Gently shred the pork with two forks. You can either add the barbecue sauce after shredded or leave it to let your eaters do on their own sandwich. Also, the cooked onions are a great addition to your sandwich, but I like to eat them on the side. The great thing about pulled pork is that leftovers can be used for other dishes the next day.

Recipe

Ingredients

1 boneless (4-6 lb) pork shoulder

1 large white onion, sliced

1 liter of soda

1 bottle of barbecue sauce

Barbecue seasoning

Brown sugar

Hamburger buns

Directions

1. Prepare your pork shoulder the night before you are going to cook it. Start by poking holes in the pork all over so that the seasoning will be able to soak through. Then cover your pork in barbecue seasoning, brown sugar, and a few tablespoons of barbecue sauce. Try to get the seasoning into the holes if possible. Cover the pork and let sit in the refrigerator overnight.
2. The next morning, line onions on the bottom of the Crock Pot. Place the pork on top of the onions. Add more seasoning and brown sugar if you like. Lastly, pour the soda in the Crock Pot and cook on low for 8-10 hours. 
3. After time has surpassed, remove the pork into a large bowl. Shred with two forks. Either mix the barbecue sauce with the pork or leave it for your eaters.