Applebees restaurant has little barbecue pork sliders that are super yummy. So the inspiration for this recipe comes strictly from them. I’m usually not a pork or red meat eater but there’s just something so delicious about it once it’s slathered in rich homemade barbecue sauce.
I found a different barbecue sauce recipe to test out that’s based on ketchup and brown sugar. It’s another winner! It turned out sweet and tangy with just the right amount of zip. Combined with the sweetness of the King’s Hawaiian honey wheat rolls I used, they were oh so yummy!
I find that using a crock pot to slow cook the pork works best for me. I used around a 4lb hunk of pork this time but I divided it in half after it was fully cooked. I’m using the other half of the shredded pork later this week for pork tacos. That recipe will be coming soon too!
Ingredients:
- 3 – 4 lb pork shoulder/butt
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon cayenne
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1/2 cup brown sugar
- 1 cup Heinz ketchup
- 3/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 & 1/2 tablespoons yellow mustard
- 1 tablespoon minced garlic (fresh or dried)
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
Directions:
- In a bowl, mix together all your spices and brown sugar. Rub mixture onto the pork shoulder then place into your crock pot. Cook on high for around 8 hours or until starts to fall apart.
- Remove from crock pot and let rest for at least an hour until it’s cooled and easily handled.
- Shred pork with two forks or by hand, discarding any fat still left. Set aside until barbecue sauce is ready.
- Combine all the ingredients in a medium sized pot. Simmer on low, stirring often, until sauce thickens.
- Add shredded pork into sauce and heat throughout. Serve on your desired size buns.
Pork rub recipe from Kevin and Amanda
BBQ sauce recipe from Foodie with Family
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