Are you drooling? Do you have a group of hungry men or teen boys camping out at your house for March Madness and eating you out of house and home like I currently do? No, well still no excuse not to make this extremely easy and filling sandwich.
This baby is the ultimate go-to. It is super easy, inexpensive, and a crowd pleaser–who doesn’t like BBQ?!! And if you don’t like pork, it works with chicken. Throw it in to the crock-pot and let the flavors develop while you take a nap….wouldn’t that be nice!
To me it is genius to serve this pork topped high with creamy coleslaw. But if you don’t like coleslaw on your sandwich, serve it on the side. If you have never tried the combo, I promise you it takes a great sandwich and makes it out of this world!!!
If you are lucky enough not to be feeding an army and have leftovers, top baked potatoes with the leftover meat or place into a quesidilla with cheese and avocado slices–heaven!!!
I am telling you this is a great dinner to have going in the summer as well when you want to spend the whole day at the pool and come home famished. Or when you have slaved away at work all day and don’t want to turn the oven on or even think about dinner–it is done for you!!
- 3 lbs boneless pork loin, trimmed of fat
- 1 onion, diced
- 2 tsp salt
- 2 tbs paprika
- 1 tbs onion powder
- 2 tsp garlic powder
- 2 tsp pepper
- 1 tbs chili powder
- 1 cup apple juice (or chicken stock or eater)
- ¼ cup apple cider vinegar or red wine vinegar
- ¼ cup honey or brown sugar
- 1 8 z can tomato sauce
- Place onion in crock pot and lay pork on top of onion. Combine the dry spices and cover pork with the mixture. Combine the juice, vinegar, honey, and tomato sauce (and feel free to use less sugar). Cover and cook on low for 8-10 hours. Shred with 2 forks and stir the meat into the juices. Serve.
Bonus Coleslaw Recipe
- 1 head green cabbage
- 1 onion
- 1-2 large carrots
- 1 cup Greek Yogurt
- 1/4 cup Hellman’s Mayo
- 1 tsp vinegar (I use apple cider to compliment pork)
- 1 tsp salt
- 1 tsp pepper
Using a food processor, shred the cabbage, carrot and onion. Toss together. (Or you can thinly slice the cabbage and finely dice the onion and shred the carrot if you don’t have a food processor.) Mix together remaining ingredients and stir into cabbage mixture.
Best after refrigerating for at least 1 hour.