Total Pageviews

Showing posts with label ••••SLOW COOKER PULLED PORK SANDWICHES••••. Show all posts
Showing posts with label ••••SLOW COOKER PULLED PORK SANDWICHES••••. Show all posts

Friday, December 30, 2016

••••SLOW-COOKER PULLED PORK SANDWICHES๐Ÿท๐Ÿฅ–๐Ÿ…๐Ÿ“๐Ÿž๐Ÿฎ๐Ÿฅ—!!••••

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



****SLOW-COOKER PULLED PORK
****SANDWICHES!!  YUMMY!!


  • 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.