A signature of St. Louis barbecue is a sweet and tart sauce. Make these pulled pork sandwiches a day in advance, so you’ll be ready for stress-free potluck.
- 1 (3 lb) pork shoulder
- 1 cup barbecue sauce
- 1 cup chopped red onion
- ½ cup apple cider vinegar
- ½ cup ketchup
- 1 tsp garlic powder
- 1 tsp chili powder
- 8 buns
- 2 cups deli coleslaw
- Place pork in 6–7 quart slow cooker. Add the barbecue sauce, red onion, apple cider vinegar, ketchup, garlic powder, and chili powder along with ½ cup water.
- Cook for 8 hours on low or 5 hours on high, until pork is fork tender. Remove pork from slow cooker and transfer to a large bowl. Use a fork to shred pork.
- Strain cooking liquid from the slow cooker into a saucepan or pot. Skim as much fat off the top as possible and cook over a rapid simmer to reduce, about 5 min. Allow sauce to cool slightly before tossing with pulled pork. Divide pulled pork among 8 buns and top each with ¼ cup coleslaw. Reserve any leftover pulled pork for another use.
For easy skimming, allow cooking liquid to cool completely on counter before transferring to the refrigerator, covered. When fat solidifies, simply skim it off the top. Reheat and reduce sauce.
- June/July 2017