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Masters Pork Bar-B-Que Sandwiches

by Tony Clasen

Settle in, turn on the The Masters Tournament, and enjoy a sandwich that’s made for a full day of watching great golf. Easy, satisfying, and built for the occasion.

Ingredients

  • Clasen’s hamburger buns
  • 2–3 lbs pork shoulder (or pork butt)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth (or water)
  • 1 cup barbecue sauce, plus more for serving
  • 1–2 cups coleslaw
  • Pickles (optional)

Instructions

  1. Rub the pork shoulder with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
  2. Place the pork into a slow cooker and add the chicken broth. Cook on low for 8 hours or on high for 4 to 5 hours, until the meat is tender and easily pulls apart.
  3. Remove the pork and shred using two forks, discarding any excess fat. Return to the slow cooker and stir in the barbecue sauce until well coated.
  4. Lightly toast the Clasen’s hamburger buns if desired.
  5. Pile a generous portion of pulled pork onto each bun, top with coleslaw and pickles if using, and finish with an extra drizzle of barbecue sauce. Serve warm.
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