Open-Faced Pulled Pork Barbecue Sandwiches

Open-Faced Pulled Pork Barbecue Sandwiches
Serves 6
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  1. ¼ cup firmly packed dark brown sugar
  2. 2 tablespoons salt
  3. 1 tablespoon chili powder
  4. 1 teaspoon ground cumin
  5. ½ teaspoon ground cinnamon
  6. 1 (4- to 5-pound) boneless pork shoulder
  7. 1 (32-ounce) carton chicken broth
  8. 2 onions, thinly sliced
  9. 1 tablespoon bottled minced garlic
  10. 2 cups barbecue sauce
  11. 6 slices Texas toast, baked according to package directions
  1. 1. In a small bowl, combine brown sugar and next 4 ingredients. Pat pork dry with paper towels, and rub sugar mixture over pork.
  2. 2. In a 4- to 6-quart slow cooker, combine broth, onion, and garlic. Place meat over onion mixture; cover and cook on LOW for 8 to 10 hours or until pork is fork-tender.
  3. 3. Remove pork from slow cooker, discarding cooking liquid. Using two forks, shred meat into bite-size pieces, discarding fat.
  4. 4. In a medium bowl, combine shredded pork and barbecue sauce. Divide among Texas toast; serve immediately.
Paula Deen Magazine