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Southwest Pulled-Pork Sandwiches

Chopped green chiles and red pepper sauce put some zip into crowd-pleasing, pulled pork sandwiches.

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  • prep time 15 min
  • total time 8 hr 15 min
  • ingredients 9
  • servings 12
 

Ingredients

1
boneless pork shoulder or butt roast (3 lb), trimmed of fat
1/4
cup packed brown sugar
1
teaspoon salt
2
teaspoons dried thyme leaves
2
teaspoons red pepper sauce
2
cloves garlic, finely chopped
1
can (6 oz) tomato paste
1
can (4.5 oz) Old El Paso® chopped green chiles
12
hamburger buns, split

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 3- to 4-quart slow cooker with cooking spray. Place pork in cooker. In small bowl, mix brown sugar, salt, thyme, pepper sauce, garlic, tomato paste and chiles. Spread mixture over pork.
  • 2 Cover; cook on Low heat setting 8 to 9 hours.
  • 3 Remove pork from cooker; place on large plate. Shred pork with 2 forks; return to cooker and mix well. Spoon 1/2 cup pork mixture on bottom half of each bun. Cover with top halves of buns.
  • 1 Spray 3- to 4-quart slow cooker with cooking spray. Place pork in cooker. In small bowl, mix brown sugar, salt, thyme, pepper sauce, garlic, tomato paste and chiles. Spread mixture over pork.
  • 2 Cover; cook on Low heat setting 8 to 9 hours.
  • 3 Remove pork from cooker; place on large plate. Shred pork with 2 forks; return to cooker and mix well. Spoon 1/2 cup pork mixture on bottom half of each bun. Cover with top halves of buns.

EXPERT TIPS

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Expert Tips

Use 1/2 teaspoon of purchased chopped garlic (from a jar) in place of the garlic cloves. Store the opened jar of garlic in the refrigerator.

Refrigerate slow-cooked meat immediately after serving. Transfer leftovers to an airtight food storage container and chill as quickly as possible.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
370
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
610mg
610%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
9g
9%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
8%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.