Crockpot Loving and 3 Ingredient Pulled Pork Sandwiches

It is hard to take a pretty picture of a messy sandwich!

Last year when Nicholas and I both lived in the dorms, it was difficult to escape the mediocre food served in the Dining Commons. Yeah, the food was edible, but it was FAR from enjoyable. Once in a while we would splurge and spoil our taste buds by ordering delivery. Our entree of choice was ALWAYS pulled pork; it was a delicacy not served in the Commons, and it was also affordable. We would order pulled pork from several different dining venues, all of them equally good. However, I didn’t know what amazing pulled pork tasted like until I had the pleasure of trying some for dinner at his family’s home.

To say that it is amazing is actually an understatement. It is fantastic, stupendous, marvelous, a culinary work of art (do you get my point??). The pork is EXTREMELY tender and the sauce is light but flavorful.

As stated in previous posts, I am far from a talented chef. It wasn’t until the end of August that I actually started cooking for myself.  If I can make this meal, ANYBODY can. With the crockpot, the pulled pork essentially cooks itself! I leave for class at 9:30 and I come home to the delicious aroma of my dinner which is (pretty much) ready to eat!

As a college student, it is often difficult to make my own meals. Lots of recipes require many ingredients, all of which end up costing a ton of money. This pulled pork requires only THREE ingredients! Although the pork shoulder can be a little pricy for my college budget (it costs me about $7 at Walmart), you will have a TON of leftovers. I usually end up freezing the extras and eating them for lunch during the week.

I have to thank Nick’s fabulous mother, Judy, for sharing this recipe with me. It not only makes Nicholas happy, but it is truly a wonderful meal that we both thoroughly enjoy!


  • Pork Shoulder
  • An 18 oz bottle of your favorite Barbeque sauce (we personally use and enjoy Sweet Baby Ray’s)
  • A 12 oz aluminum can of Coke
  • Rolls (optional, but we always use them! I’m sure that this recipe would also be great over rice)
  1. Place the pork shoulder in the crockpot. Pour the can of coke and the entire bottle of barbeque sauce over the pork shoulder. Place the lid on top, and cook on LOW for eight hours.
  2. Remove the pork shoulder from the crock pot. Place the actual pot from the crockpot (with the liquid inside) into the refrigerator for about 15-20 minutes (we do this so that the fat firms on the top and you can just scoop it out!)
  3. While waiting for the fat to surface, shred the pork shoulder. I personally find that using two forks to shred works best for me!
  4. After the fat rises to the surface, remove pot from the refrigerator and scoop out the fat. Place pot back into the crockpot and add the shredded pork. Cook on high for about ten minutes, or until the pork and juices are warm.
  5. If making sandwiches, remove pork from the crockpot with a slotted spoon and drain before placing on rolls. You will want the juices to drain a good bit, or your roll will get too soggy! After adding the drained meat, I get a regular spoon and top it off with the juices.