Pulled Pork Sandwiches
August is finally here and that usually means summer is winding down. However, this year, I have a feeling that summer may linger awhile longer. The weather here in the South has been relentless in its extreme heat and stormy afternoons. It’s even been unseasonably hot in the North Carolina mountains this year. I have to say that I am looking forward to fall and the cooler temperatures that it brings.
I will, however, miss the summer produce and the casual dining we enjoy in the warmer months. I love going to the Farmers’ Market to get fresh vegetables for the evening’s dinner. Combined with an organic chicken or a pork chop from a local farm, summertime dining is quick, simple and delicious.
Two of our favorite meals to prepare in the summer are ribs cooked on the grill and pulled pork. Served up with some homemade coleslaw and baked beans or fresh corn, nothing says summertime more than that dinner! I have recipes that I have used for years, but am always open to new ones if they look intriguing.
Williams-Sonoma’s recent catalog had several great recipes for barbecuing. One of these was the Memphis Style Ribs that I wrote about a few weeks ago. They were so perfectly done and just like the ribs I remembered from The Redezvous in Memphis, so I decided to try their recipe for pulled pork.
This was another successful recipe. Yay! (Don’t you love when that happens?!) The seasoning was perfect and the meat was moist and juicy and just fell apart. I like that you prepare it in the slow cooker so there is little fuss while it cooks and it doesn’t heat up the kitchen for hours. After a quick roasting in the oven, the rest of the cooking is done on your countertop.
Wow, those little sliders look so yummy. Time to get out the slow cooker, although I see the trick to this is roasting first. I’ll suffer the heat to have these!
Yes, there is an hour roast in the oven before you can rely totally on the slow cooker. It’s worth the little bit of heat for the end result!
I hope you enjoy the recipe. 🙂
Smile! You will make a GREAT presenter. I wish I was attending. And yes, it will be steamy! I’m glad I’m reading your blog during my lunch break. I would have some serious hunger pains if I didn’t have plate of food in front of me! I hope you are having a wonderful Monday. Thank you for sharing with me
Gwen – this pulled pork sounds great and CONGRATULATIONS on the food blogger conference – that sounds wonderful.
That looks SO good. I can almost smell it cooking all day long in my Nesco. I found a recipe awhile back for smoked bbq pork and it was awesome so I can imagine this one looks just as good. Next time you make this try adding a little liquid smoke. It really give another layer of awesome flavor to the pulled pork.
Please send me a beignet. I’ve heard so much about them and have never been to NOLA in my life. I think I’ve got a recipe somewhere but I want a real one ~ without the work. lol
Just reading this is mouthwatering and I continue to enjoy all your posts.
If I don’t have a slow cooker, any suggestions for how I might do this in an oven? I thought of using a Le Creuset….any ideas are welcome!
Thank you for your comment. I am glad you enjoy Bunkycooks. 🙂 I love my Le Creuset, but don’t think it would work the same as the slow cooker. Try this other recipe that I posted awhile ago. It cooks in the oven and is excellent https://www.pratesiliving.com/2010/01/pulled-pork-for-new-years-day/. Good luck!
Oooh, this looks wonderful Gwen! Have a blast in New Orleans. You will do great! Those ghosts should be so lucky to be in your presence.
I’m thinking I shouldn’t have read this when I was hungry…I love pulled pork! Congrats on your speaking engagement–wish I could be there.
Sure wish we could swing another trip to New Orleans to join you this time, but I think I will have to wait until John’s annual conference. Have a beignet for me, and congrats on the speaking engagement!
congratulations on your speaking engagement. I have never made pulled pork before, but I’m going to make this one soon.
Congratulations on being the speaker at the International Food Blogger’s Conference in NOLA. That’s fantastic!!! I’m proud to (sort of) know you!
I will be in Atlanta the weekend of October 22nd and 23rd, at Bloggy Boot Camp.
I’d love to buy you a cup of coffee when I come, so let me know if you’ll be in town around that time.
I’m so thrilled that I’ll get to see you again at IFBC! Maybe we’ll get to share an order of beignet from Cafe Du Monde. 🙂
There’s nobody alive who likes pulled pork sandwiches more than I do. 🙂 This looks wonderful.
Hope your panel discussion is successful. It IS an important issue.
That looks so yummy, can’t wait to try it!
Have fun in New Orleans. I have always wanted to go there.
I don’t know what I love more, pulled pork or Cafe du Monde. OK, it’s pulled pork. And yours looks sensational!
You lured me in with the pulled pork, then I went hook, line and sinker with the big chunk of homestyle pickle topped on the sandwich, an ESSENTIAL topping to any of my pulled pork sands. I like to use a carolina dressing for the pork for a little variety too. Delicious post.
Pulled pork is a great overnight endeavor, the hard part is waking up hungry from the aroma 😉
The pulled pork looks fabulous and how could it not be with homemade pickles and mayo! Congrats on the speaking at the conference, you’ll be perfect for that. Good luck and don’t die in that heat, it’s been terrible.
Oh, how much I wish that I could attend! You are going to be a great panelist and I hope you enjoy another weekend in New Orleans (drink a Hurricane for me?)
Hmmm, I haven’t been receiving my Williams-Sonoma catalog of late – guess I need to make a purchase 🙂 I love the recipes they feature – next time I make my pulled pork I’ll do the one our oven roast. Congrats on the speaking engagement! New Orleans is a very spooky city – have fun!
Where did you get your meat? I’ve been looking for a good source of meat in ATL. Your pulled pork looks fabulous. I must try your recipe very soon. Good luck at your conference this weekend.
I always purchase local Thompson Farms pork at Whole Foods. We also really enjoy their bone-in pork chops. BTW, this post was from last year, so IFBC was actually last August (2011), but it was a great conference and everything went well.
gotta fire up the smoker and smoke me some butt…..you have inspired me