This was one of our first recipes featured on TV! We cooked this pork and then showed viewers how to use it in a delicious slow-cooked, BBQ pulled pork sandwich. It’s such a simple recipe and it’s all about the sauce (because the slow cooker does the rest)!

If you don’t have a slow cooker or Crock-Pot, do yourself the biggest favor in the world and go buy one! (They sell for as little as $35 and are miraculous, lovely creatures that do ALL the work for you while you have yourself a day)! This recipe is simple and it’s all about the sauce (because the slow cooker does the rest)!



  • 1 cup apple cider vinegar
  • 2 tablespoons of butter
  • 1/2 a yellow onion, finely chopped
  • 2 cups of tomato sauce
  • 1/4 cup brown sugar
  • 1/4 cup of cola/Coca Cola (an homage to Atlanta)*
  • 1.5 tbsp. yellow mustard
  • 1 tsp. of liquid smoke (optional)
  • 1.5 tsp. kosher salt
  • 1 tsp. of black pepper
  • Cayenne pepper to taste (1-2 teaspoons)
  • 1 boneless pork shoulder or butt roast
  • Salt
  • Freshly ground black pepper
  • Garlic power
  • ¼ cup yellow onions, diced

To Serve

  • Buns
  • 1 red onion, thinly sliced (and pickled if you like)
  • Romaine lettuce, cut into sandwich-sized pieces


  1. In a skillet, sauté the onions in the butter over low-medium heat until brown and caramelized.
  2. Take heat down to a simmer and add all other ingredients. Simmer for 15-20 minutes
  3. ‍Season the pork with the salt, pepper, and garlic powder. (Amounts will vary based on the size of the meat).
  4. Combine the pork, onions, and BBQ sauce in a slow cooker.
  5. Cook on low for 7-9 hours, or until the meat is falling apart and can be picked apart easily with a fork.
  6. Serve on a bun with some lettuce and sliced red onion. You can also smear with a little addition BBQ sauce.

We recommend reducing the sauce remaining in the Crock-Pot after you slow cook to thicken it up a bit. I also recommend pickled red onions!


PRO TIP: To make this in our Hungry Fan 3-in-1 Thermal Bag, head to Step 4 and combine all the ingredients in a large pot on the stove. Bring the heat up to medium-high and boil for 15 minutes. (If your liquid levels get low, add in either some more tomato sauce, some veggie or chicken stock, or even some water). Then quickly cover the pot and transfer it to our Thermal Bag, making sure to incude a dishtowel or trivel underneath the pot). Seal the bag and let cook for 6-7 hours, as you would in a slow cooker. Resume the cooking direction above at Step 6.

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