Southern Pork Bbq Sandwiches (Slow Cooker)

A community recipe by kathryn.delaney

Not tested or verified by Nigella.com

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Introduction

Sweet-vinegary bbq'd pork sandwiches done in a Crock pot while you're at work or otherwise engaged. Great for Sports-watching parties. Served warm.

Ingredients

Serves: 8

3½ pounds roast boneless pork shoulder (cut into 2.5 inch chunks and trimmed of visible fat)
⅔ cup apple cider vinegar
2 tablespoons apple cider vinegar (extra)
¼ cup grated onions
2 teaspoons minced garlic
4 teaspoons tabasco (or any other hot pepper sauce)
1½ teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon freshly ground pepper
1 cup bottled bbq sauce
8 hamburger rolls (or good bread rolls)

Method

Southern Pork Bbq Sandwiches (Slow Cooker) is a community recipe submitted by kathryn.delaney and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a gallon size zip-loc bag, combine the pork, 2/3 cup vinegar, onion, garlic, half the hot sauce, the Worcestershire, salt and pepper and seal the bag, expelling the air first. Refrigerate overnight or up to 24 hours, turning bag a few times.

Transfer entire bag contents to the 4-5 qt slow cooker, cover, cook on low heat setting for 7-8 hours, until meat is fork tender.

Drain in colander over bowl, reserving 1/2 cup skimmed cooking liquid.

In large bowl, using two forks or your fingers, shred the pork. Ass reserved cooking liquid, bbq sauce and remaining vinegar and hot-pepper sauce until well moist.

Serve on toasted buns with coleslaw on the side.