It’s easy to get slow roasted flavor by using the slow cooker to make this pulled pork recipe. An overnight dry rub adds tons of flavor without a lot of work.
Ready in 16 hours
My wedding day was really low-pressure. Part of it was because of the location—we held our wedding between two trees in my parents’ backyard (which is now my backyard). Part of it was because we only invited our closest friends and family—we had about 40 people there total. But probably the biggest reason why it was so stress-free was because we were already married when we stood up in front of our loved ones and said our vows. Because of a tight immigration deadline, six months before, on a super chilly St. Patrick’s Day, Craig and I went to City Hall and were married by the Assistant City Clerk (who was wearing jeans and an orange hoodie). It was intimate, sweet, and incredibly romantic if you can ignore the fact that we got hitched in a hallway outside of the parks and recreation department (how very Leslie Knope of me).
And even though March 17th is the day that we officially celebrate as our anniversary each year, we also look back fondly to September 22nd—the day of our second wedding. It was the day that all of our friends and family got together and drank good beer, ate good food, and danced until the wee hours of the morning. It was one heck of a party.
To this day, people still talk about the food we served at our wedding (well, that, and the fact that it was a 94° that day—the Canadians were melting). Since we were having a backyard wedding, we knew we wanted to keep the food casual and comfortable. We tossed around a lot of ideas, but eventually landed on serving barbecue for our guests.
It was a ton of fun visiting all the different barbecue joints in our area and figuring out who we wanted to cater our wedding. We went with on one local place because not only was their food delicious, but we also loved their presentation. They served their “platters” of barbecue on metal trash can lids right at the table—we thought it was just quirky and weird enough to be perfect for our wedding! Everyone got a huge kick when these giant trash can lids to came to each table and everyone was encouraged to dig into the heaping piles of pulled pork, brisket, barbecue ribs, roasted chicken, baked beans, and corn on the cob. Now, every time I have barbecue, I get all kinds of warm and fuzzy thinking about our wedding day.
The slow cooker is absolutely made for doing barbecue. It’s the perfect way to get slow-cooked flavor without babysitting the meat. If you’ve never slow-cooked ribs, I highly recommend trying it. They’re fall-off-the-bone perfect (especially after a quick trip under the broiler to get the sauce all caramelized and delicious). I also use the slow cooker all the time to make pulled beef, chicken and pork barbecue. The slow cooking adds so much rich flavor. It does require a bit of pre-planning—the dry rub on the pork the night before is the key to a super delicious sandwich.
I served up these pulled pork sandwiches topped with Cuban Slaw. And I also served it with extra barbecue sauce to make the sandwiches extra sloppy and delicious. Some folks prefer their pulled pork sandwiches more dry, so my recommendation is to put the barbecue sauce out and everyone can customize their own sandwich. I tend to make my own barbecue sauce, but whatever bottle is your favorite would work well, too.
It must be the weather, because everyone is making pulled pork today, including me. I love making it in the slow cooker too, but those last couple hours always have me drooling.
We’re on the same wavelength, I just posted a pulled pork roll last week!! Ha ha! Must be that time of the year! Mine was Mexican though. This is a great classic recipe, pinning so I don’t lose it!!
Never had pulled pork on a sandwich before.. definitely something that I need to make. These sandwiches look delicious!
Cassie, what size slow cooker do you use? I have a 3-quart because I “cook for one”, and I wouldn’t have the first clue how to adjust a recipe for it. I’d appreciate any tips or suggestions!!!
I make this in a 5 quart, but it is barely even 1/3 full, so I think the recipe would work in your 3-quart just fine.
We served BBQ, brisket, cole slaw, Mac and cheese, green beans and cornbread at our wedding; one of the best decisions we made! Wedding food should be good and we also wanted comfortable, something people want to eat with cold beer over Memorial Day weekend.
Sorry for the tangent, should of just said can’t wait to try this bbq!