••••SLOW-COOKER PULLED PORK SANDWICHES🐷🥖🍅🐓🍞🍮🥗!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****SLOW-COOKER PULLED PORK

****SANDWICHES!!  YUMMY!!

http://bettycrocker.com

Prep Time

25 MIN

Total Time

4 HR 45 MIN

10 Servings

Ingredients

Pork

3

tablespoons packed brown sugar

3

tablespoons chili powder

2

teaspoons salt

1/2

teaspoon freshly ground pepper 

3 1/2

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

3/4

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

1/2

cup apple cider vinegar

1/2

cup barbeque sauce

Slaw

1/4

cup mayonnaise

3

tablespoons apple cider vinegar

2

tablespoons packed brown sugar

1/4

teaspoon salt

4

cups coleslaw mix

Buns

10

burger buns

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 4 1/2- to 5-quart 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 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 pork 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.