Pulled Pork Sandwiches

This slow-cooked masterpiece is everything comfort food should be – tender, juicy, and packed with bold Texas-style flavors that’ll make your taste buds dance.

The secret is in our perfect blend of spices and that incredible cooking liquid that transforms ordinary pork into succulent, fork-tender perfection. After 8 hours of slow cooking, you’ll have meat so tender it practically shreds itself!

Ingredients

For the Meat:

• 3 pounds pork shoulder or butt

For the Dry Rub:

• 2 tablespoons salt
• 2 tablespoons black pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon paprika
• 1/4 teaspoon cayenne pepper

For the Cooking Liquid:

• 1 garlic clove, minced
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon each: salt, black pepper, paprika, ground mustard
• 1 tablespoon liquid smoke

Steps

1. Mix the dry rub ingredients in a small bowl until well combined.
2. Trim excess fat from pork shoulder. Coat all sides generously with the dry rub mixture.
3. Place seasoned pork in the slow cooker.
4. Combine all cooking liquid ingredients in a bowl, stirring until sugar dissolves.
5. Pour liquid mixture over the pork in the slow cooker.
6. Cook on low for 8 hours or until meat is fork-tender.
7. Remove pork and shred using two forks.
8. Serve on fresh hamburger buns with extra sauce from the slow cooker.

Smart Swaps

• Use whole wheat buns instead of white (saves 12g carbs per serving)
• Replace brown sugar with monk fruit sweetener (1:1 ratio)
• Try apple sauce instead of brown sugar (use 1/3 cup)

Make It Diabetes-Friendly

• Substitute brown sugar with Swerve Brown (1:1 ratio, reduces 12g carbs per serving)
• Use low-sugar ketchup (reduces 4g carbs per serving)
• Serve on cloud bread or lettuce wraps instead of buns (reduces 30g carbs per serving)
• Total carb reduction: 46g per serving
• Pair with non-starchy vegetables to reduce glycemic impact
• Recommended portion: 4oz meat per serving

Pro Tips

• Let meat come to room temperature before cooking
• Don’t skip the liquid smoke – it adds authentic BBQ flavor
• Save cooking liquid for reheating leftovers
• For extra tender meat, sear all sides before slow cooking