Fratelli Perata Winery

Crock Pot Pulled Pork Sandwich

This is Cathy’s Crock Pot Pulled Pork recipe. Now, if you have ever spoken with her in the tasting room she will tell you that she does not cook. Well if your not cooking style is like Cathy’s, you can appreciate this easy crock pot pulled pork. You can find a smoky and spicy BBQ sauce at your local grocery or you can make this quick sauce. This is a match made in heaven with the 2020 Zinfandel.

1 to 2 lbs pork shoulder
1 tbsp garlic powder
1tsp cayenne
enough water to cover

Store bought or homemade coleslaw
Sandwich roll

For the Sauce

1/2 tsp garlic powder
1/2 tsp onion
1/2 tsp ground cumin
1 tsp smoked paprika
4 tbsp tomato paste
3 tbsp ketchup
4 tbsp hoisin sauce
1 tbsp Worcestershire Sauce
2 tbsp low-sodium soy sauce
1 tbsp Dijon Mustard
3 tbsp apple cider vinegar
1 tbsp honey

Make Sauce: Mix well all ingredients for the sauce in a small sauce pan. Allow to simmer for 20 minutes. Remove from heat and divide in half.

For the Pork: Place pork in crock pot sprinkle with garlic powder and cayenne. Pour half of the BBQ sauce over top of pork. Add enough water to crock pot to cover the pork.

Cover and cook on low for 5-6 hours, or until tender.

Once cooked, remove from pot to cutting board and skim for loose pieces of meat.

Return BBQ sauce to stovetop to warm up.

Shred pork, transfer to large bowl and mix in remaining BBQ sauce. Layer pork on roll with a couple spoons of coleslaw on top.

Enjoy with Zinfandel.