Pulled Pork on a Bun
Recipe type: Supper
This delicious pulled pork recipe will be a hit with both parents and kids.
  • 4 tbsp packed brown sugar, divided
  • 3 tbsp paprika
  • 1 tbsp chili powder
  • 1 tbsp dry mustard
  • 1 tsp salt
  • 3 lb boneless pork shoulder blade roast, cut into 4 chunks
  • 1 envelope (1.4 oz/38.5 g) onion soup mix
  • 1½ cups chicken broth
  • ¼ tsp cayenne pepper
  • 1½ cups tomato-based chili sauce
  • 3 tbsp cider vinegar
  • 1 tbsp soy sauce
  • kaiser buns, warmed
  • quick coleslaw (found on page 176 of the cookbook)
  1. Use a 5- to 6-quart slow cooker.
  2. In a bowl, combine 1 tbsp (15mL) brown sugar, paprika, chili powder, mustard and salt.
  3. Rub all over sides of pork.
  4. Cover and refrigerate for at least 2 hours or overnight.
  5. Place pork in slow cooker.
  6. Whisk together soup mix and broth; pour over pork.
  7. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until pork shreds easily with a fork.
  8. Transfer pork to a plate and let cool slightly.
  9. Using a spoon, remove excess fat from surface of sauce.
  10. Pour sauce into a large saucepan and bring to a boil.
  11. Reduce heat and simmer for about 20 minutes, until syrupy.
  12. Stir in remaining brown sugar, cayenne, chili sauce, vinegar and soy sauce.
  13. Simmer for 10 minutes to blend the flavors.
  14. Adjust seasoning with salt and cayenne, if desired.
  15. Meanwhile, transfer pork to a cutting board and add accumulated juices to sauce.
  16. Using two forks, shred pork, placing it in a serving bowl. This is a super-messy job but worth the effort!
  17. Pour 1 cup sauce over shredded meat, turning pork to absorb sauce.
  18. Serve pork on warmed buns, topped with coleslaw, with extra sauce for dipping.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/best-of-bridge-slow-cooker-cookbook-review/