Slow-Cooker Pulled Pork Sandwiches

By PattiB

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

Details

Servings 10
Preparation time 25mins
Cooking time 285mins
Adapted from pillsbury.com

Preparation

Step 1

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.


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