Pulled Pork Sandwiches with Homemade BBQ Sauce and Sweet Potato Chips

Sometimes you need an effortless barbeque recipe with little or no trouble.brCooking barbeque indoors can work,brbut only if the results are spectacular, and this pulled pork recipe delivers every time.

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For moist and tender pulled pork, you mustbrcook the roast slowly over low heat. We utilizebrthe crock pot for maximum control of tempera-brture and ease of cooking. You can drop thisbrroast in the crock pot in the morning and havebrsupper nearly ready when you get the familybrhome from a busy day at work and school.br

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The flavor of the pork is in the fat, and local-brly-raised pastured pork is rich in heart-healthybrfats. Unlike grocery store pork, the fat frombrpastured pork is free of hormones, steroids,br

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or other chemicals. Moreover, pastured pork,brwhich is raised in the fields of South Texas, isbrhigher in omega-3 fatty acids and contains lessbrsaturated fat than coconut oil.br

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The rub takes only minutes to make, and massaging it into the roast infuses the pork with robust flavor. Brining the roast creates tender andbrflavorful pork. Brining achieves this tendernessbrby unwinding the protein strands and trappingbrmoisture in the meat. In our farm kitchen, webrbrine all of our roasts and chops before cooking.br

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The combination of flavors in the homemadebrbarbeque sauce–the sweetness, tanginess, andbrspiciness–is the secret to this pulled pork-a-brlicious sandwich. Kayla adapted this recipebrfrom her grandmother’s sauce who learned itbrfrom her grandmother, Nan. This sauce is anbrauthentic taste of the 1800s when the barbequebrclassics were still being invented.br

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You can have this sauce on the table within tenbrminutes of starting. And best of all, you canbrdial in the flavor to suit your taste. If you likebryour sauce spicier, add more red pepper flakes;brif you like it sweeter, add more brown sugar.brSample the sauce as you go to get it just the waybryou like it.br

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In the best Southern tradition, these chips arebrmade with sweet potatoes, which ripen in thebrblack soil of the Deep South. You can give yourbrsweet potato chips a ‘BBQ chip’ flavor withbrpaprika, or a sweeter flavor with cinnamon.br

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Barbeque is serious business in The Bend, andbrwith this pulled pork recipe, the best barbequebrin South Texas will be served up right at yourbrtable.br

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This pulled pork recipebrrequires very little hands-onbrattention. We let the briningbrprocess and slow cooker dobrthe work for us.br

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Inactive Prep time: 8 hours 

Prep time: 7 minutes

brCook time: 6-8 hoursbr

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Ingredients:br

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3 to 5 lb fresh ham roast,bruncuredbr

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1⁄2 cup salt
br1 tbsp paprika
br1 tsp garlic powderbr1 tsp brown sugarbr1⁄4 tsp cumin
br1/8 tsp cayenne
br1 cup chicken brothbr

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Directions:br

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Dissolve salt in 4 cups water in a large pot. Submergebrroast in salt water, cover,brand refrigerate overnight.br

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The following day, rinse thebrroast with cool running water, and blot dry with paperbrtowels. Combine remainingbrdry ingredients in a smallbrbowl. Coat entire roast withbrrub and massage with yourbrfingers.br

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Place prepared roast intobrslow cooker with chickenbrbroth. Cook on low for 6-8brhours. Shred roast withbrfingers or fork. Serve on abrHawaiian sweet roll withbrthinly sliced Texas 1015bronion, bread and butterbrpickles, and Nan’s barbecuebrsauce.

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