Sunday, February 5, 2012
Pulled Pork Sammiches
I'm a vegetarian, but I'll taste meat if we're in a restaurant to see if I can replicate it or when I cook it at home to make sure it's perfect. I don't like the taste after 11 years of not eating...it's, um, grissly.
That said, this is the most delicious pork I have ever had. And it's so easy!
1 T butter
1 can French onion soup
1 C ketchup
1/4 C brown sugar
2 T garlic
1 pork shoulder or rump roast (I like the rump roast; it's more tender)
Hamburger buns (I use the homemade ones I keep in my freezer; they're worth the time to make)
Melt the butter in a heavy pan (I use a cast iron). Salt and pepper and then brown every side of the pork.
Combine the soup, ketchup, sugar, and garlic in a crockpot. Add the pork on top. Cook on low for eight to nine hours or high for four to six hours.
Remove the pork from the crockpot and let sit on a cutting board for 10 minutes. Using two forks, shred the pork. Return to the crockpot and mix with the juices and sauce.
Divide the pork between the buns.