What's For Dinner: Dr. Snap Pulled Pork Sandwiches


As I mentioned the other day, I (kind of randomly) decided to make pulled pork sandwiches for dinner on Sunday night. Inspired by a Pioneer Woman recipe that used Dr. Pepper, I picked up a can of Whole Foods' version of the drink (Dr. Snap, though I think it would be funnier if it were named 'Snap, PhD') to make up a batch of pulled pork. Though I had a bottle of BBQ sauce in the cupboard, I decided to make up a batch of my own anyway -- the stuff that's made from scratch just tastes so much better. I picked up a variety of rolls for our sandwiches; pictured above is a yummy pretzel roll.

Dr. Snap Pulled Pork (printer-friendly version)
makes enough for 8+ sandwiches

2 lbs pork shoulder (our pork shoulder came from Simply Grazin', a farm located in NJ, and had a Whole Foods animal welfare rating of 4 (pasture centered)
freshly ground black pepper
fine sea salt
1 12-oz can of Dr. Snap

1. Place the pork shoulder in a slow cooker. Season both sides liberally with salt and pepper.
2. Pour a can of Dr. Snap over the pork. Set the slow cooker to low and cook for 6-7 hours.
3. Before you shred the meat, use a spoon to ladle off some of the fat. You can also remove any residual fat on the meat as well.
4. Use a knife and fork to shred the pork. Drain off the liquid.
5. Stir in about 1 cup of your favorite barbecue sauce.

Comments