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Pulled Pork Sandwich

This recipe is inspired by/ parts of it are stolen from my buddy Adam back home. I was talking with some of the people down here in Jupiter about different kinds of sandwiches you can make. At the same time we were also talking about slow cookers and crock pots. My buddy Adam made a pork roast in the crock pot that was very similar to this but I am changing it up a bit and making it into a sandwich, so Adam buddy this one’s for you. With that being said I present to you a sandwich idea I thought up while talking about both conversations.

Pulled Pork Sandwich with crispy onions and fresh mustard


  • Pork Shoulder, or Pork Butt (size is about how many people you plan to feed say 3 lbs for 2 people)
  • 1 Head of Garlic
  • 3 Onions
  • 1 Qt. sized Jar Jalapeño Peppers
  • 2 Tbls Paprika
  • 1 cup apple cider vinegar
  • 1 cup white wine

Mustard Ingredients:

  • 2 tablespoons whole brown mustard seeds
  • 2 tablespoons whole black mustard seeds
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 4 ounces ground dry yellow mustard
  • 2 tablespoons honey
  • 1 tablespoon oil
  • 2 teaspoons salt

Crispy Onions Ingredients:

  • 1 onion
  • 1 cup buttermilk
  • 1 cup flour
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp old-bay seasoning mix

BBQ Sauce Ingredients:

  • 6 oz can tomato paste
  • 1 cup brown sugar
  • 1 tsp honey
  • 1 large tomato cut into bit sized pieces


  1. Start by mincing all of your garlic and onions from the pulled pork part of the recipe and putting this into your slow cooker or crock pot, along with the pork shoulder or pork butt.
  2. Next pour the jar of jalapeño peppers (juice and all) in the crock pot as well. This is also the time when you would add your apple cider vinegar and the white wine.
  3. Let this cook for 6-8 hours or until the meat is falling apart and take the pork out of the crock pot reserving the juice and solids from the cooking process. (The juices become the base for both the mustard and the BBQ sauce)
  4. Take half of the juices used and put into a blender or food processes with all of the solids (onions garlic and jalapeño peppers) the other half of the liquid goes into a small stock pot on the stove.
  5. Pull pork using two forks or you can just get down and dirty and use your hands.

Mustard Steps:

  1. Place mustard powder in a saucepan.
  2. Add the onion, garlic, and jalapeno infused juices, (received from cooking the pork) whisking until smooth.
  3. Add remaining ingredients and heat until thickened, stirring constantly.
  4. Transfer to nonreactive (ex. Glass) container and refrigerate for at least two hours to one day to allow the flavors to blend before serving.

BBQ Sauce Steps:

  1. Add all of your solids and half of the cooking juices to a blender, and blend until smooth.
  2. Transfer the blended juices to a sauce pan and add the reaming ingredients and let simmer for about 15-20 min.
  3. combined desired amount of sauce with the pork that has been pulled.

Crispy Onions Steps:

  1. Cut onion in half and then cut very thin strips from one end to the other end, and repeat with the second half.
  2. Soak the onions in buttermilk for 10-15 min
  3. Combined all the dry ingredients together in a bowl
  4. Drain the onions of the buttermilk and then toss them in the dry ingredients to evenly coat.
  5. Fry (deep fryer or pot with oil that is at 350 degrees) until golden brown, shaking or string to break up the pieces.
  6. let drain of the extra grease on paper towels.

The Sandwich Steps:

  1. Toast off a bun and spread the mustard on the top
  2. Place a good helping of the BBQ sauce coated pulled pork on the bottom of the bun and top with Crispy Onions
  3. Enjoy!

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2 Comments on “Pulled Pork Sandwich”

  1. Tori February 14, 2011 at 12:47 pm #

    WE ARE SO MAKING THIS!! I love my crockpot. And I love pulled pork. Yummmm.

  2. Grandma February 15, 2011 at 2:10 pm #

    Okay, my mouth is watering. Can’t wait to try it. Woops, I forgot I broke my crockpot. Need to pick up another one.

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