I was a bit hesitant about trying this recipe as a friend makes a pulled pork recipe and it’s hard to beat, I wasn’t sure this would live up to it. I’m going to be a bit biased here and say it certainly does. It was a resounding success. I got the recipe off Pinterest and the website is: http://www.culinarycovers.com/2012/04/carolina-pulled-pork-sandwiches/#_a5y_p=1020314. It’s quite a simple recipe, it just takes some time to cook. Good things come to those who wait.
One 3 1/2lb (1.5kg) boneless shoulder roast pork
1 teaspoon seasoned salt (I used onion salt)
1 teaspoon paprika
2 tablespoons of canola oil
1 tablespoon of canola oil
1 small onion, diced
1 cup vinegar
3/4 cup ketchup
1/3 cup light brown sugar
2 tablespoons spicy brown mustard
8 seedless sandwich buns
3/4 cup of light mayonnaise (I used Hellman’s, it’s hard to beat in my opinion)
Salt and pepper
1. Heat a skillet pan. Slather the meat with the oil, seasoning and paprika. Brown the meat on all sides and remove from the heat.
2. Add the oil to the pan, heat and fry off the onion for 5 minutes. Add the vinegar, ketchup, mustard and sugar. Bring to the boil, reduce the heat and simmer for 5 minutes.
3. Add the meat to the slow cooker, pour over the sauce and cover. I cooked on auto for 5 hours and then high for another 2 hours. Baste the meat every hour or so to keep it moist.
4. Mix all the coleslaw ingredients together and refrigerate until required.
5. Once the meat has finished cooking, remove the majority of the sauce. With two forks shred the pork.
6. Half one of the sandwich rolls and fill it with the pork and coleslaw mix. Serve with some corn on the cob