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Pulled Pork Sandwiches

This recipe is adapted from the kitchen of Lois Brown


  • 1 boneless pork shoulder half (about 4 pounds of meat)
  • Hamburger buns

Dry Rub Recipe

  • 1 teaspoon. ground black pepper
  • 1 T. brown sugar, packed
  • 1 teaspoon. paprika
  • 1 teaspoon. coarse salt
  • 1/2 teaspoon. cayenne pepper


  1. Make the dry rub and completely coat the roast, rubbing the spices in thoroughly.
  2. Put roast in a Ziploc bag, get all the air out, and set in the fridge for at least 4 hours.
  3. Remove roast and put them in a crock pot.
  4. Add 1/2 c. of water and cook on High for 4 hours.
  5. Remove the meat from the Crock-Pot, removing any big pieces of fat.
  6. Shred the meat and return to the crock pot to keep warm until serving.

Servings: Serves 8-10.