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Slow-Cooker Pulled Pork Sandwiches

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  • 25 min prep time
  • 4 hr 45 min total time
  • 14 ingredients
  • 10 servings
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Perfect for a crowd, this moist pulled pork, slow cooked with Progresso™ chicken broth, cider vinegar and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.

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

Steps

  • 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.
  • 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.

Expert Tips

If you like your pulled pork on the smoky side, try adding 1/2 teaspoon smoked paprika to the pork rub.

Short on time? Store-bought coleslaw makes a great sandwich topper and saves you a step in the process.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
704.3
Calories from Fat
220
% Daily Value
Total Fat
42.6g
66%
Saturated Fat
11.6g
58%
Trans Fat
0g
Cholesterol
118.0mg
39%
Sodium
1552.6mg
65%
Total Carbohydrate
44.5g
15%
Dietary Fiber
3.3g
13%
Sugars
21.7g
Protein
33.0g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
21.50%
22%
Calcium
13.80%
14%
Iron
21.50%
22%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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