Best Ever Pulled Pork Sandwiches

(picture from breannasrecipebox.blogspot.com)

Pork

3-4 lb pork roast

2 onions chopped

16oz of your favorite BBQ sauce

6-8 oz of your favorite BBQ sauce, we like Sweet Baby Rays Sweet & Spicy (set aside)

Sandwich Buns

Place pork roast, onions and 16 oz of BBQ sauce in crock pot and cook on low 6-8 hours.  Remove from crock pot and shred with forks. Do not return to crock pot.  In separate bowl toss meat with remaining 6-8oz of sauce or drizzle this sauce over pork once its on the buns.  Then toast buns, place meat on buns and top with coleslaw.  The coleslaw is awesome so don't skip it!!

Dead Simple Slaw

I use the 16-ounce bag of pre-shredded cabbage

1 medium onion, finely chopped

1 large green bell pepper, finely chopped 

1 large carrot, coarsely grated

1 1/4 cups mayonnaise

1/3 cup cider vinegar

2 teaspoons sugar

Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.  Whisk together mayonnaise, vinegar, and sugar, then toss with the slaw.  Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

Recipe adapted from Smitten Kitchen 

Big Al's K.C. Bar-B-Q Sauce 

*haven't tried this yet, but I want to

2 cups ketchup

2 cups tomato sauce

1 1/4 cup brown sugar

1 1/4 cup red wine vinegar

1/2 cup unsulfured molasses

4 teaspoons hickory-flavored liquid smoke (I use mesquite)

2 tablespoons butter

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon celery seed

1/4 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper (I use 1/4 teaspoon)

1 teaspoon salt

1 teaspoon coarsely ground black pepper

In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, vinegar, molasses, liquid smoke and butter.  Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

Reduce heat to low, and simmer for up to 20 minutes.  For thicker sauce, simmer longer and for thinner, less time is needed. 

Recipe is from Allrecipes

Balsamic Beef Sandwiches

This recipe is from my friend Corinne.  She made these sandwiches on a Girls  Weekend once and they were a huge hit.  I like to serve them with Sweet Potato Fries and a broccoli slaw.  It's also a great freezer meal. I cook it up in the crock pot, then let it sit and cool a bit before transferring to plastic bags and freeze flat.  I like to freeze my leftovers to do sandwiches another night, or make shredded beef enchilada's.  

2 1/2 - 3 pound boneless beef rump roast
1/2 tsp. Italian Seasoning
1/2 tsp. salt
1/2 tsp. garlic powder
Pepper
1 large sweet onion (I use yellow if I have no sweet on hand)
3/4 cup balsamic vinaigrette dressing
8 Sandwich buns split, ciabatta buns are great.
1/4 cup sun dried tomato spread (I mix a Tbsp or 2 with a 1/4 cup of Mayonnaise.
sliced Provolone cheese

1. Spray large skillet with cooking spray.  If roast comes in netting, do not remove.  Sprinkle beef with seasonings, and brown on all sides.

2. Spray a 5-6 qt. slow cooker with cooking spray.  Place sliced onion on bottom.  Place beef on top.  Pour dressing over the beef and onion.

3.  Cover on low setting and cook for 8-9 hours.

4.  Place beef on large cutting board and cut off netting if necessary.  Cut or shred beef.  Return beef to the crock pot, and the juices.

To Serve - Spread the Sun dried tomato mix on both sides of a toasted bun.

Place some shredded beef and onion on, using a slotted spoon.   Top with a slice of cheese.

Delicious!