****SLOW-COOKER PULLED PORK
****SANDWICHES!! YUMMY!!
25 MIN
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.
