From the east coast to the west coast…; Last week I started my week in Orlando and now I’m all the way across the country in California. Just call me the globe trotter!

While I’m nowhere near the delicious BBQ states, I thought I’d present a delicious week of southern BBQ recipes for you this week. Pulled pork is one of my FAVORITE foods and I’ve been working on perfecting a recipe for a while now. I’ve had issues with meat coming out dry in my slow cooker but my shiny new Hamilton Beach slow cooker has a meat probe which makes for foolproof cooking. It’s pretty much amazing.

Slow Cooker Pulled Pork Sandwiches | foodnfocus.com

I used a large pork butt for this roast and applied a dry rub that I let sit overnight on my roast. Searing the sides of the meat before placing it in the slow cooker ensures that your meat will lock in all of the juices and flavors. It’s important not to skip this step! If you have a meat thermometer or a slow cooker with a temperature probe I highly suggest you use it. You don’t want to wait 6 hours for a delicious meal only to find out how dried out it got in your slow cooker!

I served up this pork on tasty King’s Hawaiian Sweet rolls with a helping of coleslaw. Enjoy!

Slow Cooker Pulled Pork Sandwiches
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Author: April | Food n’ Focus
Serves: 6 pounds
Ingredients
  • 2 tablespoons kosher salt
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground white pepper
  • 1 teaspoon ginger powder
  • 1 teaspoon ground cumin
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons light brown sugar
  • 1 tablespoon seafood seasoning (recommended: Old Bay Seasoning)
  • 1 tablespoon coarsely ground black pepper
  • 2 tablespoons dry mustard
  • 1 6 pound pork shoulder
  • 2 tablespoons olive oil
  • ½ cup water
Instructions
  1. In a bowl, combine the first 11 ingredients (through mustard). Place the pork into the bowl with the dry rub and cover completely. Cover the bowl with plastic wrap tightly and refrigerate overnight.
  2. Two hours before cooking, remove the pork from the refrigerator.
  3. Heat a large pan over medium-high heat and swirl the olive oil in the pan. Place the pork carefully in the pan and sear all sides. Remove the pork from the pan and place in your slow cooker.
  4. Pour the water into the pan and deglaze, while scraping down any browned bits. Pour the drippings into the slow cooker with the pork.
  5. Cook the pork on low for 6-7 hours, until the internal temperature reaches 180 degrees F. Allow the pork to cool for 1-2 hours before carefully removing it from the slow cooker. Place the pork in a large bowl and shred, discarding and extra fat and bones.
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Slow Cooker Pulled Pork Sandwiches | foodnfocus.com