Kansas City Barbecue Pulled Pork Sandwiches

Kansas City Barbecue Pulled Pork Sandwiches

1/2 cup brown sugar
3 TBSP smoked paprika
1 TBSP black pepper
1 TBSP kosher salt
1 TBSP chili powder
1 TBSP garlic powder
1 TBSP onion powder
1/2 tsp. cayenne pepper
2-3 LB Boston butt pork roast
3 cups chicken or pork stock
8 hamburger buns

Mix the brown sugar, paprika, pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Generously rub in the dry rub mix all over the roast. Place the remaining rub into the crock pot along with the roast. Add the stock, then place on high for 1 hour. Turn to low and slow cook for 6-7 hours. Using two forks, pull the pork apart in the pot or shred using the cookie paddle in a KitchenAid mixer. Pile generous amounts of pulled pork on top of each toasted hamburger bun. These are great served with potato chips! This is a great recipe to double, then freeze the extra for a quick meal from the freezer.

Steps that can be completed ahead of time: Dry rub can be made in advanced and stored in a tight jar for several weeks. Hamburger buns can be frozen up to 6 months.

I have been searching for years to find a good pulled pork recipe. This is it, it’s perfect! It has a balanced blend of sweetness and heat and my husband is thrilled there isn’t an overwhelming vinegar flavor that most BBQ has. Thanks to Savory Sweet Life for this recipe.


Bonnie said...

does it matter if its dark or light brown sugar?

Toxteth said...

No browning of the meat before putting it in the crock pot?

Emily said...

Searing the sides of the meat before placing it in the crockpot will add an additional layer of flavor but it is not necessary. Good luck!

Raven said...

This looks great, I will definitely try this pork recipe over my usual one, thanks!