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Pulled Pork Sandwiches

This recipe is adapted from the Williams-Sonoma Pulled Pork recipe and it just can’t be beaten! It’s a no-fail recipe that can be made with a myriad of sauces depending on your cravings and on your stores.

Serve these hearty sandwiches with homemade or good-quality prepared coleslaw or potato salad. Traditionally, coleslaw is served atop the pork in the sandwich but anything from pickles to just plain mustard and mayo is perfect for this trusty comfort food.

This recipe takes about 10 minutes to prepare and 4.5 hours to cook and serves about 8 hungry guests.

Pour off all but about 1 Tbs. of the fat from the frying pan and return the pan to medium-high heat. Add the onion and sauté until golden, about 5 minutes. Add the vinegar and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Stir in the ketchup, brown sugar, molasses, red pepper flakes, Worcestershire sauce, mustard, salt, and pepper. Cook, stirring occasionally, just until the mixture begins to bubble. Pour over the pork. Cover and cook according to the manufacturer’s instructions until the pork is very tender, 4 to 5 hours on high or 8 to 10 hours on low.


This recipe has proved to be outstanding at numerous Rich Harvest parties and events. However, this is not the only dish we would like to share with you. Cooks and chefs of our farm are working on their first cookbook that will be presented later this year. In the meantime, we are going to publish more interesting and easy organic food recipes that we hope will be useful for you. We believe your guests will definitely appreciate these culinary masterpieces posted by our farm’s chefs. Let us know what you’d like to hear from us in the next posts.

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Rita Black

Thank you for this easy and tasty recipe. My family and friends love it! It perfectly combines with other organic dishes that I usually cook.

John Richardson

Completely agree with you! Personally for me this recipe was very easy to cook. I hope Rich Harvest team will share some more sandwich recipes.

Tom Smith

I’m glad that Rich Harvest shares such tasty recipes. I also hope that they will publish something a bit more complex next time.

April Johnson

This recipe was really fun to cook and I’m glad that you shared it with your readers. I believe it would be awesome to read about some organic salads or soups from your chefs.

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