Who doesn’t love a great BBQ sandwich during the summer? A pulled pork BBQ sandwich seems so simple, yet in my opinion, finding the perfect one is hard to come by when eating out. The sauce is never what you have in your mind, it varies from place to place and the quality of meat may not be the best. Why not make your own? I’ll let you in on a secret…it’s SO much easier than you think.
After it’s ready in the crock-pot, the pork melts away from itself when shredding it and it’s ready for your favorite sauce. This crock-pot recipe is sure to please and provide TONS of leftovers. We’ve been eating off of it for a few days!
For a simple, yet elevated taste, butter your bun halves and toast in a frying pan over medium heat until lightly browned. It’s just like making a grilled cheese, but no cheese and you don’t have to flip them.
Serve with your favorite summer side like Air Fryer Asparagus. Note-pairs well with a White Claw…oh wait, everything does!
Ingredients
- 1.5 lb boneless pork tenderloin
- 5 cloves of minced garlic
- 1 c apple juice
- 1 tsp salt
- 1 tsp pepper
- 1 bottle of your favorite BBQ sauce – being from Cincinnati, Montgomery Inn Sauce is the household favorite
Instructions
- Place all ingredients in a crock-pot and set on high for 5 hours
- Walk away and do anything else while dinner cooks!
- Once finished, take the meat out and put on a cutting board. Shred with a fork until desired size
- Toss shredded meat in a bowl with your BBQ sauce until well coated
- Toast bun halves with butter on a pan over medium heat until lightly browned
