Crock Pot Browned Butter Pulled Pork Sandwiches
Description
Although this pulled pork is really, really good, what sets it apart from all others is how it is served. It's served on Pepperidge Farm Farmhouse Butter Bread that has been grilled in sweet browned butter. You'll be glad that you did.
Ingredients
Pork:
1 t. vegetable oil
3 lb. boneless pork shoulder-Boston Butt roast
1 c. BBQ sauce
1/3 c. apple cider vinegar
1/3 c. chicken stock/broth
1/3 c. light brown sugar, packed
2 T. garlic, minced
1 T. chili powder
1 T. mustard powder
1 t. dried thyme
1 T. Liquid Smoke
1 medium yellow onion, chopped
Sandwiches:
1 stick butter (8 T.) or more, as needed
1 loaf Pepperidge Farm Farmhouse® Butter Bread
Directions
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Coat the bottom of the crock pot with vegetable oil ; add pork.
Combine all crock pot ingredients in a large bowl; stir; pour over the pork; cover; cook on Low for 8 hours or on High for 5 hours.
When done, remove some of the liquid from the crock pot, if desired or necessary; use 2 forks to shred the pork. Cover; set heat to warm setting.
Sandwiches: Place half of the butter in a large skillet- preferably cast iron; melt on medium heat, heating until the butter begins to turn brown and smell sweet. DO NOT BURN! Add 2 slices of bread at a time; allow to heat and crisp up in the butter for about 3-4 minutes. Once slices are golden brown in color, remove them; cook 2 more pieces. Add the remaining half of the stick of butter as it becomes necessary, making sure to allow it to brown before continuing. Continue until you have 14 slices of bread done.
Assembly: Scoop a heaping portion of pork on top of the non-buttered side of 7 slices of bread. Drizzle with additional BBQ sauce if desired; top each sandwich with a slice of bread, buttered-side-up.
Serve.
7 servings.