Foolproof and wonderfully delicious describes my barbecue pork recipe. Just four ingredients and a slow cooker make a fabulous dish without any effort from you.—Sarah Johnson, Chicago, Illinois
- 1 Hormel lemon-garlic pork loin filet (about 1-1/3 pounds)
- 1 can (12 ounces) Dr Pepper
- 1 bottle (18 ounces) barbecue sauce
- 6 hamburger buns, split
- Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low for 7-9 hours or until meat is tender.
Remove meat; cool slightly. Discard cooking juices. Shred meat with two forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns.
Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Yield: 6 servings.
Originally published as Pulled Pork Sandwiches in Taste of Home Christmas Annual Annual 2012, p108
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
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