Pulled Pork Sandwiches

This is such a great recipe for feeding a crowd - you can't get much easier as far as preparation goes, and you can't get much yummier!

1 3-4 lb pork roast (I usually buy a shoulder blade roast)
Salt & pepper
Dinner rolls (soft, not crusty)
Butter for spreading
Sauce:
3/4 cup cider vinegar
1/4 cup brown sugar
1 cup ketchup
1 tbsp. Worcestershire sauce
1 tsp. hot sauce (optional)
Salt to taste (I've never needed to add any)
Dinner rolls (soft, not crusty)
Butter for spreading

Put roast in slow cooker and sprinkle generously with salt and pepper. Cover and cook on low for 8 - 10 hours or on high for 4 - 5 hours until done. Meanwhile, combine sauce ingredients and store in fridge until ready to serve.

When roast is done, remove to large bowl and using two forks shred the meat (this is the "pulled" part of the name) and return to slow cooker with juices from meat. Stir to combine. If you are not serving the sandwiches right away, set slow cooker to keep warm.

When ready to serve, slice rolls almost in half, spread with butter and load up with shredded meat. Pile sandwiches on a platter and set out with sauce (that way those who don't care for the sauce can still enjoy the yummy sandwiches). These are filling, so a salad is really all you need to make a great meal.

You can also use 3/8 cup balsamic vinegar in place of cider vinegar for a tangier, gorgeous brown sauce.

~ Charmin