I love pulled pork. I love all barbecue, but especially pulled pork. Joe found this recipe in The Patriot-News, our local newspaper, and he brought it home for us to try. I’d like to final product to have a little more barbecue sauce, but it is really great just as it is. I’ve eaten it every day this week. Really.
Spicy Pulled Pork Sandwiches
In a blender, combine tomatoes, brown sugar, vinegar, garlic, salt, oregano, paprika, and red pepper. Blend until smooth.
Place pork in crockpot. Top with onion. Pour tomato mixture over pork and onions.
Cover and cook on high 4 to 5 hours or on low 8 to 10 hours, until pork is very tender.
Remove pork from cooker; cool slightly.
Pour sauce mixture into medium bowl. Remove onions from sauce, and set aside. Skim fat from sauce. Keep sauce warm.
Shred pork with 2 forks, and return to cooker. Add onions and 1 cup of sauce. Cook on high for 15 to 30 minutes, or until hot.
To serve, spoon 1/2 cup of pulled pork onto bread or a roll. Top with sharp cheddar cheese. Serve with remaining sauce for dipping.
Joe prepared the pork the night before and kept it in the fridge. In the morning, he put the crock into the crockpot and turned it on. As I said above, I'd like the finished pork to taste a little more like the barbeque sauce before it's cooked. I'm not sure how to make that happen, though, and neither is Joe. We served our pulled pork with oven fries and homemade applesauce. It was amazing!
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