Pulled Pork Sandwiches

 

 The best thing about driving to Atlanta, Florida, or North Carolina is that we go past Smithfield's Chicken-n-BBQ.  There was a long time in my life when I couldn't eat any barbecue (horrible food poisoning), but that has thankfully passed, and pulled pork sandwiches have returned to their rightful place in my heart.
At Smithfield's, when you order a bbq pork sandwich, it comes with pulled pork, a tasty white bun, and a huge helping of cole slaw on top.  I really don't like slaw in any other setting except this one.  There's the tangy vinegariness (is that a word?) with the sweet, crunch slaw, topped with carbs.  Yes please!
The upside is that we don't always have to drive to get Smithfield's.  If we're very good, Grandma in North Carolina will send JP a bottle of the sauce for Christmas!  Follow the recipe below for making a really delicious meal that will make enough leftovers for an entire week of bbq sandwiches.

Easy Peasy Pulled Pork Sandwiches
1 jar bbq sauce (we like vinegar based ones like Smithfield's or this one)
1 pork shoulder (one that fits comfortably in your crock pot, 3-5 lbs.)
Sandwich buns
1 pint cole slaw
1. Place pork shoulder into crock pot.  Pour jar of bbq sauce on top.  Turn crock pot low for 8-10 hours.
2. Go about your day.
3. When it's dinner time, pull the bone out of the pork and shred meat with a fork.
4. Toast buns, if desired.
5. Place heaping spoonfuls of pork onto the buns.  Top with slaw, other side of the bun, and dig in!

Use the leftover pork to mix in with rice and peas, make sandwiches, even top with a fried egg (hey, no judgment!).  And thanks, Grandma, for the jar of bbq sauce!!