Heyo! It’s Heather here for Vanessa. Father’s Day is literally right around the corner. (Is any one else as freaked out as I am by how fast this year is flying by? I blinked and May was over!) My dad, my brothers, and my husband are all big fans of pulled pork sandwiches, so this simple recipe makes our Father’s Day luncheon a breeze. All you do is plop everything in the crock pot and wait.
This pulled pork is almost too easy to be a recipe. The prep is over in mere minutes and it makes 6 hearty servings. A can of cola allows the pork to caramelize while barbecue sauce and a homemade blend of spices flavor the meat. A dash of liquid smoke transforms the dish. I add a can of diced tomatoes and chiles for a bit of a kick, but the recipe does well without it.
The other great thing about pulled pork sandwiches is that summer sides go so incredibly well with it. We served ours with coleslaw and an easy corn and black-eyed pea salad, but we also love it with pasta salad, grilled pineapple, fresh watermelon, or zucchini fries. Just pair it with your favorite dish and dig in!
INGREDIENTS
1 2.5 pound boneless sirloin pork roast
1 tablespoon paprika
2 teaspoons garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon cumin
1 tablespoon brown sugar
1/4 cup onion, chopped
1 (10 ounce) can Rotel mild diced tomatoes and chiles
1 tablespoon Liquid Smoke
1 (12 ounce) can Dr. Pepper
1 1/2 cups of your favorite bar-b-que sauce (I’m digging Trader Joe’s Sriracha and Roasted Garlic BBQ right now. It’s SO good!)
Coleslaw
Buns
Bar-b-que Sauce
Step 1: Place pork roast in crock pot with the leanest side up. In a small dish, blend spices and sugar. Rub onto roast.
Step 2: Add onion and tomatoes
Step 3: Add bar-b-qua sauce, Liquid Smoke, and Dr. Pepper.
Step 4: Cook on high for 4 hours or low for 6 hours. (If you are cooking longer than 6 hours, add 1/2 cup water to the crock pot.)
Step 5: Remove roast from crock pot into a large serving dish. Shred and pour about 1/3 cup of the liquid from crock pot over the shredded meat. Serve on buns with coleslaw and extra bar-b-que sauce. Enjoy!
