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Pulled-Pork Sandwiches

  • Prep:
  • Total Time:
  • Servings: 6
Pulled-Pork Sandwiches

Source: Everyday Food, December 2006

Ingredients

  • 3/4 cup ketchup
  • 1 tablespoon light-brown sugar
  • 4 garlic cloves, finely chopped
  • 3/4 teaspoon dried sage
  • 1/2 teaspoon dried oregano
  • Coarse salt and ground pepper
  • 3-pound boneless pork shoulder, trimmed of excess fat
  • Tangy Red Cabbage, for serving (optional)
  • 6 crusty white rolls, split in half horizontally

Directions

  1. In a 5- to 6-quart slow cooker, stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours). Meanwhile, prepare Tangy Red Cabbage, if desired (see Cook's Note above).

  2. Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 cup ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, and top of roll.

  3. Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead
    of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until pork is tender, about 2 1/2 hours. Proceed to step 2.

Cook's Note

Tangy Red Cabbage In a medium bowl, toss 1 1/2 cups shredded red cabbage with 2 tablespoons cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 minutes and up to overnight.

Reviews (22)

  • dantesdream 3 Mar, 2012

    Truly amazing to find a recipe that fits with my diet. This is the perfect break (and safe break!) from the typical recipes to help control blood sugar.

  • hcrossn 24 Oct, 2011

    Nutritional facts per serving (daily value): Calories 364.083kcal; Protein 44.458g (89%); Total Fat 16.111g (25%)(Sat. 5.555g (28%)); Chol. 150.08mg (50%); Carb. 8.314g (3%); Fiber 0.201g (1%); Sugars 6.856g; Calcium 43.088mg (4%); Iron 2.974mg (17%); Sodium 504.81mg (21%); Vit. C 6.975mg (12%); Vit. A 299.854IU (6%); Trans fat 0g

  • nystudio107 25 Feb, 2011

    Made this for dinner last night?

  • dinnerwithdavid 29 Dec, 2009

    I made this a couple of times after it first came out in the print issue. Easy for slow cooker beginners!

  • fran354 23 Mar, 2009

    this is so delicious, i've tried three other slow cooked porks and this wins in taste and easiness by FAR!

  • skyyobx 15 Feb, 2009

    I'm from the south (TN) and WE call it pulled pork cause that's what it is!

  • yankeehandy 6 Feb, 2009

    My friend used her cast iron dutch oven on the wood stove, the pork was great and no extra power needed, "green" pork!

  • Pick 9 Nov, 2008

    This was easy and sooooo good!!! I used my Dutch oven.

  • NorbieK 24 Oct, 2008

    i love a nice tangy slaw to go over my pulled pork - a thai cabbage slaw with peanuts would sound sooo good as well.

  • adoptionmom 23 Oct, 2008

    I really wish that she would add the nutritional information.

  • SusanMeredithChambers 23 Oct, 2008

    It looks pulled to me (not chopped) :)

  • SusanMeredithChambers 23 Oct, 2008

    It looks pulled to me (not chopped) :)

  • SusanMeredithChambers 23 Oct, 2008

    It looks pulled to me (not chopped) :)

  • SusanMeredithChambers 23 Oct, 2008

    It looks pulled to me (not chopped) :)

  • SusanMeredithChambers 23 Oct, 2008

    It looks pulled to me (not chopped) :)

  • megawoman 23 Oct, 2008

    I know this is silly but I can't help it--I HATE the term "pulled pork." I've been eating this for years and here in the South we called it chopped pork until someone came up with this name.

  • laurapascale 23 Oct, 2008

    Can you provide some additonal information about the Carolina style prepration? Just cook the pork in cider vinegar? Any other ingredients or directions? Thanks!

  • laurapascale 23 Oct, 2008

    Can you provide some additonal information about the Carolina style prepration? Just cook the pork in cider vinegar? Any other ingredients or directions? Thanks!

  • CastilloDeeLA 23 Oct, 2008

    Both styles sound absolutely delicious!... Thanks VegasShopper!

  • CastilloDeeLA 23 Oct, 2008

    Both styles sound absolutely delicious!... Thanks VegasShopper!

  • leeannraf 23 Oct, 2008

    This sounds delicious but any idea how many calories? I know it's only 1T br sugar but the ketchup also has sugar. Just wondering.

  • VegasShopper 23 Oct, 2008

    If you want a "Carollina style" flavor, cook the pork in 2 cups of apple cider vinegar. Save the juice and add a little of it back into the meat after you shred it. Pile the meat on a toasted bun, spoon on barbecue sauce (homemade or bottled) and top with cole slaw and maybe some sliced dill pickles if that sounds good to you.

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