Looking for a Good Slow Cooker Recipe for Shredded Pork Sandwiches

L.,
I am one to use a slow cooker any time I can, I guess it is because I like the flavor of meatd thst come out of it.
I got a pork shoulder and used liquid smoke instead of bbq sauce. I used the bbq on the side. The liquid smoke added a different taste and was a suprise to my guests. Let me say I didnt have any meat left and I used 10 lbs of meat.
Tones makes a great liquid smoke, this one I use after trying a few out there.
Best of luck,
Barbara

This is a great recipe!!

1 can cream chicken soup layer on roast.
Follow with 1 1/4 bbq sauce. Lastly top with one packet Lipton Onion soup mix.

The longer you cook the more tender it gets. This is so good and REALLY easy!!

Never made BBQ pork with that large a piece of meat- mine is usually 2 or 3 lbs. But we put it in the crock pot, fill about 1/2 full with water and a couple beef bullion cubes. Cook on low all day. Remove any fat, drain most of water and shred with a fork. Mix with a bottle of your fav. BBQ sauce and serve.

I worked in a sandwich shop for a couple of years and this is how the did their shredded pork sandwiches. Place roast into a slow cooker, place enough water to come half way up the roast, season with season salt (Lowyers). Slow cook until done (different roasts will had different cooking times) and then pull it out to cool, discard liquid. Shred into desired pieces and return it to slow cooker. To that add your favorite bbq sauce just to the point of how you like it (some like it sloppier than others). This also freezes well. Just remember to double bag (one freezer bag inside the other) to prevent freezer burn. The first time that I prepared this for my own family, I didn't have any to put into the freezer.
Another helpful hint is that you can also precook your hamburger. Just fry it up, drain it well, and place it into freezer bags and place it into the freezer. A 5 pound chub should fill almost three of the quart size freezer bags. This will help cut down cooking time in the kitchen when you're in a hurry to make a meal using hamburger.

I put the pork in the crockpot with a chopped onion and can of beer. After cooking on low all day, drain the juice and onion (if there's bones, remove those too). Then use a fork to break apart and put back into the crockpot. Add a jar of BBQ sauce (may need to dilute with a little liquid) and leave on for about another hour. We usually eat it for dinner, lunch the next day and I freeze some in smaller containers. When you defrost and get ready to re-heat, sometimes you need to add a little more BBQ sauce because it gets dry.

You can also put it on the night before, cook overnight, add BBQ sauce in morning and it's ready for lunch if you're having friends/family over.

We often make pulled pork and it freezes great. We usually make it in our roaster but if your crock pot is big enough otherwise you could cut it in half or do in the oven. I add 1 can beef broth (no water), 1 Tbsp liquid smoke and 1 can coke. Cook all day (1 hour less than the lbs) Then shredd. We usually put the bbq on the side but if you want it in the meat, after you shred it drain the excess liquid and add a bottle or 2 of your favorite sauce and let it cook another 20-30 minutes.

Just writing about it makes me hungry I think I'll make one this weekend too!

http://allrecipes.com/Recipe/Slow-Cooker-Pulled-Pork/Deta...
This recipe is for a 2 lb Pork roast, but you can click on customize recipe and it will figure it out for a 7 lb roast for you.
They suggest using Root beer when cooking the roast. Sounds interesting anyway:-)

A great and easy recipe that I've used is just add a can of coke to the roast and let it cook in the crock pot all day. I then shred the meat with a couple of forks. The meat is really tender and has an amazing taste.

Hi L.,

My husband and I recently tried a pulled pork slow cooker recipe a couple of weeks back and it was awesome. We found it on 'www.allrecipes.com' and it's called Bourbon-Mango Pulled Pork. We put it on crusty rolls and had a salad on the side - yummy!

S.

The recipe I have calls for 4 to 5# of meat so you will have to add more ingredients to suit your taste.

4/5# pork shoulder
3 packets of Good Seasons Zesty Italian salad dressing mix
2 tablespoons of Worcestershire sauce
minced onion

Cook on low for about 8 to 10 hours (or longer for more meat unless you start it out on high for a few hours).

This is a very easy and tasty receipe. It's always been a big hit and I've passed it on many times.

You have gotten some great suggestions...here is mine!

http://crockpot365.blogspot.com/2009/01/crockpot-barbecue...

I made this last week and it was wonderful! My 21 month old who does not like meat ate a ton of this.

When in doubt I go to cooks.com or allrecipes.com

Both have great recipes and the second one will allow you to choose how many servings you want and adjusts the measurements for you! My mom tipped me off to these sites and I use them all the time.

L.-
I know you're looking for BBQ pork and I usually just crock my pork for 10-12 hours with water and shred with my fave barbegue sauce (Sweet Baby Ray's). I also wanted to throw out there that since I don't season it until the end I usually throw half in the freezer for a quick stir-fry later. Just another way to use all that meat. Hope this helps.

The other suggestions sounds great but I thought I'd add another one. This one is different and doesn't use bbq sauce (I don't like bbq so I'm always looking for something different). http://allrecipes.com/Recipe/Tangy-Sliced-Pork-Sandwiches... It's called Tangy Sliced Pork Sandwiches. It calls for 1/2 lb of cooked, cubed pork but I always shred it, tastes much better. And of course you can scale it to the quantity of pork you have. I usually just throw a roast in the slow cooker with some water and seasonings, cook on low 6-8 hours, rest it a bit then shred and add the rest of the ingredients called for in the recipe. This one freezes really well, and I rarely have leftovers it's so good! My only suggestion is to cut down the butter, it can be a bit rich as written. Enjoy!

I have the perfect recipe. You may have to cut the roast in half and cook one half one day and the other half the next day because of the size. Just put it in the crockpot with l cut up onion, put 1 cup of your favorite BBQ sauce over the top of the roast and cook it for 8 hours on low. Then take it out, shred it up with a fork and add the rest of the bottle of BBQ sauce and put it back in the crock pot and cook for another 1/2 hour on low. It's awesome!

i don't really cook this one by recipe so i don't have exact measurements (i just throw in the spices), but what i do must be good because the entire family loves it!

throw the shoulder in the crock pot with:
- apple cider vinegar
- brown sugar
- worcestershire sauce
- onion powder
- mustard powder
- garlic powder
- cumin
- chili powder

pour in a bit of water so the meat doesn't scorch & let it simmer in the crock pot on low for 8+ hours. about an hour or so before serving, pull the meat out to rest. discard the cooking liquid. after the meat has rested a bit, shred it/pull it with a couple of forks or your hands & throw it back in the crock pot with your favorite bbq sauce. let it come back up to a warm serving temp.

i usually serve mine on buns & top with cheese or cole slaw & serve with fries. it was an instant hit!

good luck!
J.