Four Pounds of Pork by Carl

It was great to see my roommate Carl (the shorter one in the middle of my profile picture) take a shine to our slow cooker because it made me a little less embarrassed. Don't get me wrong it's a great utility, but aren't we supposed to be eating ramen? When I started looking through recipes, pulled pork sandwiches was one that consistently made my mouth water. I really love anything between bread, and most meals can be improved by being put between two slices. I was thrilled when I came home and saw his massive slab of pig on our cutting board and his copy of Better Homes and Gardens Special Ultimate Slow Cooker opened to the pulled pork MASTER RECIPE! The result was a shelf of tupperware full of delicious meats just waiting to be stuffed into your favourite hoagie. Especially tasty on some crock pot bread!


  • 3.5lbs boneless pork shoulder (bought at a local butcher! Exciting!)
  • 1 large chopped onion
  • 6 gloves of minced garlic
  • 350 ml or 12 oz of chili sauce (ours was pretty ketchup like)
  • 2 tblsp brown sugar packed
  • 2 tblsp of cider vinegar
  • 1 tblsp Worcestershire sauce
  • 1 tblsp chili powder
  • Pinches of salt and pepper


The Better Homes and Gardens Special Ultimate Slow Cooker has a few recipes to use this meat for other than straight up submarine sandies. I am reading about an Asian soup that looks tasty as well as an apricot pulled pork sandwich that uses apricot jam and dried apricot. Some hot chilies would be great as well, I imagine pulled pork to be popular with patient cowboys.


Simple for so much tasty meat.

  • Trim fat off pork and fit into slow cooker, halving or quartering if necessary. Add onions and garlic as well.
  • Mix chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chilli powder, salt and pepper and pour over meat and onions.
  • This is a recipe worth the long haul, so go for low on 10 to 11 hours rather than 5 to 6 on high.
  • When cooked through, transfer pork to a large bowl. It should shred easily with two forks, add some of the cooking liquid to moisten.

Apparently this pork can be refrigerated for up to 3 days of can be frozen for up to 3 months. Makes a lot, there is a ton of this stuff in our house. Carl made a larger recipe, the one posted makes about 6 cups.


Big meaty sandwiches can do no wrong. Slap some cheese on that thing I could eat it as lunch for a month! Bravo to roommates who make great food and share interests. We seriously sit around the place talking about recipes we want to try. Take that parents, we can feed ourselves! I am concerned about the expiration date on ththough, how much longer can we store this stuff for? Best be brown bagging today!

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