As far as road-food goes, nothing can touch a tasty pulled pork sandwich. And in a delicious twist of fate, nothing is simpler to make on the road, or easier to clean up afterward.
I use a generous amount of the same barbeque rub we made earlier (recipe, here) on a four pound pork shoulder and allow it to rest in the refrigerator for several hours. Throw a sliced onion, a couple of garlic cloves and a cup of ginger ale in the bottom of a crock-pot. Place the meat in the pot, turn it on low, and let it cook for twelve hours. Remove the pork from the crock-pot and shred it with your fingers, which is easy because after twelve hours it basically falls apart into a meaty pile of deliciousness. Mix the shredded meat with an entire bottle of Stubb’s Spicy barbeque sauce and you’re done.
The two of us will get four meals out of this and only have to clean one pot. That’s pretty freaking perfect in my book.
Everywhere Once 
I have family arriving fron the UK in a couple of weeks for their first Stateside visit. This is now on the menu, along with your barbecued chicken!
And Heather loves pulled piork, too.
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Uh-oh. That’s a lot of pressure for me, you know?
Let me know how it turns out, and whether I should stop posting recipes. 😉
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I made the pulled pork and it tastes great to me. I doubled the recipe because I will be feeding a crowd. I haven’t tried Stubb’s sauce before and I really like it.
Now I will taste test your creation on Heather!
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Glad you liked it. Throw some coleslaw right on the sandwich with a little extra BBQ sauce and it is even better.
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The pulled pork that Christine made following your recipe was perfect! You are allowed to post more recipes, Chef Brian!
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Coolio.
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