Tis the season for picnics to commence. To me, summer is all about celebrating our great nation’s independence, having family reunions, attending as many potlucks as possible and slaving away in the kitchen as little as possible! Yahoo! That means fireworks, parades, conversations, wonderful people and FOOD. I actually have a couple of backyard BBQs planned so I need to be gettin’ my menu ready.
I know that on one of the occasions I will be serving these yummy pulled pork sandwiches. Seriously, they are to die for! Have you ever eaten a pulled pork sandwich on ciabatta bread? MMMM! Talk about a savory yum-fest. Seriously, give this recipe a go.
Ingredients
4-5 lb pork shoulder roast
1 1/2 c Kraft barbecue sauce
1/4 c Domino brown sugar
1/2 c Bragg’s apple cider vinegar
1/2 c chicken broth
1 Tbsp Heinz Worcestershire sauce
1 Tbsp French’s yellow mustard
1 Tbsp McCormick chili powder
3 tsp onion powder
4 clove minced garlic
2 tsp dried thyme
8 ciabatta rolls, split
3 Tbsp Kerrygold butter
2 c french’s fried onions
Instructions
1. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, worcestershire sauce, chili powder, onion powder, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3. Spread the inside of both halves of ciabatta rolls with butter. In a skillet toast rolls, butter side down, until golden brown. In a small skillet heat French’s Fried Onions on low heat until hot and crispy.
4. Spoon pork onto the toasted rolls (be sure to drain some of the sauce if needed, you don’t want a soggy roll :), add additional barbecue sauce if needed and top with onions.
5. Enjoy!
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Quick Tip: Serve these delicious sandwiches with potato chips and a dill pickle spear. Yum!