In Recipes, Sandwiches & Wraps, Slow Cooker

Pulled Pork Sandwich

Servings 6


  • 1 large onion chopped
  • 6 garlic cloves peeled
  • 1 pickeled jalapeno pepper seeded & chopped
  • 2 tsp chipotle chile powder
  • 1 tbsp tomato paste
  • 2 tbsp dijon mustard
  • ¾ cup distilled white vinegar
  • 1 tsp paprika
  • cup ketchup
  • 2 tsp worcestershire sauce
  • ¼ cup light brown sugar
  • 1 bay leaf
  • 3 lbs Johnston’s Pork Butt Shoulder Roast trimmed of extra fat
  • salt
  • hamburger buns
  • favourite BBQ sauce optional


  • Purée all of the sauce ingredients (everything except the bay leaf, pork, buns, salt, and BBQ sauce) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
  • Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
  • Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
  • Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.
  • Optional: You can also add your favourite BBQ sauce, if desired.

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