Fuss Free Barbecue Sandwiches
What screams summer more than a perfect barbecue sandwich and a side of potato salad by the pool? If you answered “nothing,” this recipe is going to be right up your alley! All you need to do is throw a few ingredients into a slow cooker before you head outside and you’ll have this filling lunch ready when you get back. Here’s what you need:
- 1 medium onion
- 1 (2.5 – 3 lb.) boneless pork loin roast
- Salt and pepper
- 1 bay leaf
- 1 tsp. thyme leaves
- ½ tsp. celery seed
- 1 C. barbecue sauce
First, get all of your ingredients prepped. Start with peeling your onion and dicing it. You can immediately place this in the bottom of the slow cooker. Next, trim the fat from your pork loin roast and rub both sides generously with salt and pepper. Place the pork over top of the onion base in the slow cooker.
Take a minute to clean up from touching the raw meat, hands, counters, etc.
Add your bay leaf, thyme leaves and celery seed to the slow cooker and top with barbecue sauce. Put the top on your cooker and cook on low for 8-10 hours or high for 4-5 hours.
Remove your meat once it has cooked and let it stand on a cutting board for 15 minutes. Once it has had a chance to cool a little, dice into bite sized cubes. You can choose to put the cubed pork back into the sauce or spoon the sauce over top your meat when you serve.
With a tasty potato salad like this bacon ranch one, I can guarantee everyone will be thoroughly satisfied!
Now go forth and conquer the summer meal slump! Enjoy!
Recipe courtesy of C.F. Sauer.
- 1 medium onion peeled and chopped
- 1 2.5 - 3 lb. boneless pork loin roast
- Salt and pepper
- 1 bay leaf
- 1 tsp. thyme leaves
- 1/2 tsp. celery seed
- 1 C. barbecue sauce
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Place onion in the bottom of a slow cooker.
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Trim fat from pork roast.
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Rub roast with salt and pepper; arrange meat over onions. Add bay leaf, thyme leaves, and celery seeds to cooker. Pour barbecue sauce over roast.
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Cover and cook at low setting for 8-10 hours or at high setting for 4-5 hours.
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Transfer meat to a cutting board and allow to stand for 15 minutes; slice or dice to desired size.
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Remove excess fat from sauce; add desired amount of sauce to minced pork and stir to mix well. For sliced pork, spoon sauce over slices. Remove bay leaf before serving.
