BBQ Pulled Pork Sandwiches

This week is all about SIMPLE at our household - so I put the meat in this am, and came home to the smell of heaven!!  This meal couldn't get any easier...and it was SO DELICIOUS!!  and if that isn't awesome enough - you actually can use the leftovers the next day and make a completely different meal: Grilled BBQ Pulled Pork Pizza.

OBB Cookbook

Ingredients:

3 lb boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or liquid smoke

About 12 oz. of your favorite BBQ sauce

About 12 high-quality rolls

Coleslaw

Thick-cut dill pickle slices

Rinse pork roast well in cold water and trim of excess fat. This is important because sometimes, boneless pork shoulder (and bone-in pork shoulder, for that matter) can take on kind of an icky fishy odor and a lot of that smell is in the juices and the fat. Pat dry. Sprinkle roast with liquid smoke and seasonings and place in your slow cooker. Add about 1/2 inch of water and cook on low for 8-10 hours.

When the roast has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it’s well-incorporated but not soupy. Return the lid to the crockpot and heat through.

When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.Nearly die of sheer happiness.

FREEZER INSTRUCTIONS: Prepare meat through the seasoning step. Instead of placing in the crockpot, place seasoned meat in a freezer-safe container. When ready, follow the same cooking instructions. Just make sure that you have BBQ sauce, pickles, and rolls on hand. Because coleslaw isn’t freezer-friendly, if you’re not up to making homemade coleslaw, just pick up a container from KFC or your favorite BBQ restaurant.