Skinny Hickory Smoked Pulled Pork Sandwiches

Skinny Hickory Smoked Pulled Pork Sandwiches

Skinny Hickory Smoked Pulled Pork Sandwiches (yields 12 slider-sized sandwiches)

I absolutely love pulled pork.  I especially love the way that all of that tender, Barbecue-flavored goodness melts in your mouth!  That being said, while fat generally cooks off of meat,  I really dislike biting into a pulled pork sandwich loaded with gristle.  Gristle will not cook off, yuck!  Unfortunately, traditional methods of cooking pulled pork using cuts of meat like the infamous “Boston Butt,” make the avoidance of such gristle in your end product practically impossible.  Alas my search for the perfect pulled pork recipe began.  I’ve tried several methods for preparing this delicious dish and have come to find that the quickest, easiest, and skinniest way of achieving perfection begins with a generously sized pork loin trimmed of all its fat and a large crock pot.  Use of a lean cut of pork along with a low and slow method of cooking will yield a tender, delicious, and low fat result every time!  The relatively simple recipe below calls for a product called “Liquid Smoke.”  You have probably never heard of such a product, but I assure you that it is very commonly found in the condiment aisle of your local grocery store with its friends ketchup and barbecue sauce.  I usually prepare my sandwiches on snowball rolls because they are small, airy, and tastier than traditional slider buns.  Serve your sandwiches on your favorite bread!


  • 3 lb. center cut pork loin trimmed of fat
  • 1/2 tsp Kosher salt
  • black pepper to taste
  • 3 cloves of garlic mashed
  • 5 tsp red wine vinegar
  • 3 tsp liquid smoke
  • 1 cup Hickory Barbecue Sauce
  • 1 dozen slider-sized rolls
  1. Remove visible fat from pork loin and gently rinse with water.  Pat dry.
  2. Rub with mashed garlic, kosher salt, and black pepper ensuring and even coat.
  3. Place seasoned pork loin in the center of a large crock pot.  Evenly top the loin with the red wine vinegar and liquid smoke.
  4. Cover and cook on high for 5 1/2  hours.
  5. Remove the pork to a large bowl and shred with two forks.
  6. Return the shredded pork to the crock pot with any remaining cooking liquids and add the cup of Hickory Barbecue sauce.  Gently combine and continue cooking on high for an additional 30 minutes.
  7. Spoon pork onto slider buns, garnish as desired, and enjoy!

One thought on “Skinny Hickory Smoked Pulled Pork Sandwiches

  1. Pingback: Crockpot Pulled Pork Sliders « Brooklyn Locavore

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