Love pulled pork barbecue, but thinking that they’re a bit boring and just…missing a little something? Well, that’s what I thought too, so I decided to take them to the next level and doubled the fun! And these Double Barbecued Pulled Pork Sandwiches made in the Slow Cooker were the BOMB!

 

I finally figured out what they’ve been missing all these years – – the Alabama White Barbecue Sauce!! Yes indeedy!! Good schtuff, Maynard!!

With the crazy stress of chauffeuring kids, holiday baking, shopping and untangling strands of half-lit lights, working overtime, never-ending laundry, dishes, cleaning, and more laundry…you’ll really appreciate this simple meal made in a crock pot (or “slow cooker” if you aren’t a kid of the ’60’s and ’70’s), and just one bowl.

It’s simple, with minimal ingredients, and you probably already have most of these inexpensive items right on hand. No need to thank me. You’re already welcome!

So let’s get started. There just isn’t enough time in the day right now. Sometimes I feel like maybe we should sleep during the short daylight hours, and get everything done during the night. At least I’d have more time to get everything done!

So. To move right along, we start with just a little chicken broth, a pork loin roast, a packet of Ranch mix, some fresh-cracked pepper, and a half of a stick of real butter.

(*I got tired of the “real” butter junk they sell at the store, so we switched to Minerva Dairy Amish Butter. Use your own favorite, just please don’t use margarine. A half of a stick of solidified oil loaded with chemicals does not a tasty roast make.)

 

 

 

 

Then just pop the lid on, and let ‘er rip! I cooked mine in my trusty old Crock Pot on high for about 5 hours, and it was fall-apart tender!

I pulled the meat easily and quickly with 2 forks, shredding the meat into chunks right in the crock….

 

(*Don’t worry! We trimmed the fat. That bit of glistening juice on top
is all that yummy butter! So don’t spoon it off.
You really want all that deliciousness in there! )

 

 

 

….then added some sweet, tangy, thick and rich Sweet Baby Ray’s Original Barbecue Sauce®! This is my all-time favorite go-to barbecue sauce, so you can use this kind or your own personal favorite.

*This one worked extremely well in combination with the second sauce, though. So I can’t guarantee the outcome of another barbecue sauce.

 

 

 

 

I have adjusted this recipe so this won’t happen to you, but originally, I added a little too much chicken broth. So I simply dumped the whole glorious mess into a pot and low-simmered for about 20 – 30 minutes and it reduced beautifully!

 

 

Tender chunks of melt-in-your-mouth pork. Swimming in barbecue sauce. Buttery-rich. And absolutely heavenly!!!!!

(*So if yours is a bit too thin, just do what I did, too, and reduce any excess liquid until you get it to the thickness that you’d like. Just remember to stir on the bottom every so often to make sure it isn’t sticking. And keep a low simmer going over low heat.)

 

 

 

 

Once you have it just the way you like it, pile it onto toasted buns….

 

 

 

…..and then comes the tiara on top!!

That AMAZING Alabama White Barbecue Sauce!!

 

 

 

I whipped this up the night before, but you can also make it while the roast is slow-cooking if you’d like.

I prefer it to marry overnight, but you’ll need to give the ingredients at least several hours to get to know one another.

Seriously. This isn’t a shotgun wedding. Give them a little time.

 

 

Even though I’m not a huge fan of some vinegars, for this sauce particular, I don’t hold back!

It’s best to just go whole hog wild and add the full amount. It isn’t as strong as you might at first fear, because by the time it’s combined in each and every bite with that wonderful barbecued pulled pork and the toasted bun, it’s a match made in heaven!

 

 

But if you’re even more sensitive to vinegars than I am, you can start with the lesser amount. Then you can always add more. But even if it tastes a little too vinegary, don’t worry.

It all goes together beautifully in the end!!

 

 

 

 

BOY does it ever!!! This is one of the best pulled pork sandwiches I’ve ever made!

Not over the top, not same-old same-old, but just right with a splash of extra flavor!

 

 

This will surely be one of my favorite go-to’s from now on when I want something delicious but affordable, uncomplicated and not fussy, goes a long way, a puts smiles on everyone’s faces!

To us, it was the perfect, crowd-pleasing, barbecue sandwich yet!

So with the chaos of the holidays wearing us out and our wallets thin, here’s an easy Double Barbecued Pulled Pork Sandwich to the rescue!

Hope you all enjoy as much as we did! And Merry Christmas and Happy Holidays to all!

 

 

Double Barbecued Pulled Pork Sandwiches / Slow Cooker

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Ingredients

• 1 (3 - 3 1/2 lb.) boneless center cut pork loin roast, trim off most of fat and any silver skin (sinew)
• 1/2 cup chicken broth
• 1 (1 oz.) envelope Hidden Valley Ranch Salad Dressing & Seasoning Mix®
• coarse ground black pepper to taste
• half a stick of butter (4 Tbl.)
• 1 (18 oz.) bottle Sweet Baby Ray's Original Barbecue Sauce®
• hamburger buns
• soft butter or butter-flavored no-stick spray such as Crisco®

For Alabama White BBQ Sauce:

• 1 cup mayonnaise
• 1/4 - 1/3 cup apple cider vinegar (*to tase / see note)
• 1 tsp. Worcestershire sauce
• 1 tsp. creole mustard (can sub regular table mustard)
• 1/2 tsp. prepared horseradish
• 1/2 tsp. kosher salt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. Frank's Red Hot Sauce®
• 1/8 tsp. cajun seasoning such as Slap Ya Mama®
• 1/16 tsp. cayenne

Instructions

Into a slow cooker, add 1/2 cup chicken broth. Trim roast of fat and sinew, sprinkle one side and ends with a little more than half of dry Ranch mix and pepper, and place seasoned side-down into crock. Sprinkle rest of mix over top. Sprinkle with more pepper to taste. Place a half of a stick of butter on top, place on lid and set on High. Cook about 5 hours until extremely tender, and easily pulled with 2 forks. (*I usually set my old Crock Pot to High, let it go for 15 minutes, then start a timer or write down the time, and time it from there.)

Pull pork into nice-sized chunks or shred finer if you like it that way better. Stir in barbecue sauce, place lid back on, and continue to cook for 30 minutes longer. *If sauce is too thin, instead of cooking the last 30 minutes in the crock, pour into a pot, and simmer over low heat, uncovered, until reduced and thickened to your liking.

While roast is cooking, make Alabama White BBQ Sauce: Stir, then whisk, the mayo, vinegar and worcestershire until smooth. Whisk in rest of ingredients until well mixed. Chill for several hours or overnight, or serve immediately. (I like it best the next day, though.)

Toast insides of buns, pile pulled pork onto bottoms, drizzle with lots of white bbq sauce, place on tops and enjoy!

Notes

*How much apple cider vinegar you add to the Alabama BBQ Sauce depends on how tangy you would like it. I do recommend letting it rest overnight in the fridge, too. I'm not big on vinegar, but after melding overnight, I really enjoy the full amount. Especially with the finished pork. If you're even more sensitive to the taste of vinegar than I am, you may want to start with just a 1/4 of a cup.