Slow-Cooker Pulled Pork Sandwiches

Photo by Patti B.
Adapted from pillsbury.com

PREP TIME

25

minutes

TOTAL TIME

285

minutes

SERVINGS

10

servings

PREP TIME

25

minutes

TOTAL TIME

285

minutes

SERVINGS

10

servings

Adapted from pillsbury.com

Ingredients

  • PORK

  • 3

    tablespoons packed brown sugar

  • 3

    tablespoons chili powder

  • 2

    teaspoons salt

  • 1/2

    teaspoon freshly ground pepper

  • 3 1/2

    lbs boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces

  • 3/4

    cup Progresso chicken or vegetable stock or Progreso chicken broth (from 32oz carton)

  • 1/2

    cup apple cinder vinegar

  • 1/2

    cup barbecue sauce

  • COLESLAW

  • 1/4

    cup mayonnaise

  • 3

    tablespoons apple cider

Directions

1. In small bowl, mix 3 tablespoons brown sugar, the chili powder, 2 teaspoons salt and the pepper. Rub mixture all over pork. Place in slow cooker. 2. Pour stock and 1/4 cup of the vinegar over pork. Cover and cook on High heat setting 4 hours. 3. In medium bowl, beat mayonnaise, 3 tablespoons vinegar, 2 tablespoons brown sugar and 1/4 teaspoons brown sugar and 1/4 teaspoon salt. Stir in coleslaw mix. Cover and refrigerate at least 30 minutes but no longer than 4 hours. 4. Remove pork to cutting board, and shred using 2 forks. Reserve 1 cup of the cooking liquid. Discard remaining cooking liquid. In medium bowl, mix reserved cooking liquid with barbecue sauce and remaining 1/4 cup vinegar; return to slow cooker with shredded pork. cover and cook on Low heat setting about 20 minutes or until warmed. 5. Using slotted spoon, spoon about 1/2 cup port mixture on bottom half of each bun. top each with about 1/4 cup coleslaw. cover with top halves of buns. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally. d

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