New This Month

Pulled-Pork Sandwiches with Pickled Vegetables


Simmering and braising pork for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your pulled pork, you won't have to tend to the pot.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, December 2006


  • 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


In The Slow Cooker

  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 Notes below).

  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.

In the Oven

  1. Preheat oven to 350 degrees. Follow step 1 (above), 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 (above).

Cook's Notes

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 Add a comment

  • 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
  • MS11286535
    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!
  • MS12198146
    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.