SLOW COOKER BBQ PULLED PORK SANDWICHES
Your favorite summer sandwich just got a whole lot easier--Reynolds® Slow Cooker Liners make for a juicy pulled pork and virtually no cleanup!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 8h30m
Yield 12
Number Of Ingredients 21
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
- Cover and cook 8 to 10 hours on low or 5 hours on high.
- Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
- Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
- Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 91.4 g, Cholesterol 28 mg, Fat 18.3 g, Fiber 7.4 g, Protein 25.7 g, SaturatedFat 4 g, Sodium 1084.6 mg, Sugar 19.9 g
SLOW-COOKER PULLED PORK SANDWICHES
I like to share this dish at potlucks because it can be made ahead, which I especially appreciate during the busy holiday season. The sweet-and-spicy sauce is always a hit. -Martha Anne Carpenter, Mesa, Arizona
Provided by Taste of Home
Categories Lunch
Time 8h50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine broth, 1/3 cup Worcestershire sauce and 1/3 cup hot sauce; pour over roast. Cook, covered, on low 8-10 hours or until tender., Remove roast; discard cooking juices. Shred pork with 2 forks. Return pork to slow cooker., In a small bowl, combine ketchup, molasses, mustard and remaining Worcestershire sauce and hot sauce. Pour over pork. Cook, covered, on high 30 minutes or until heated through. Serve on rolls.
Nutrition Facts : Calories 536 calories, Fat 12g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 1304mg sodium, Carbohydrate 66g carbohydrate (28g sugars, Fiber 2g fiber), Protein 42g protein.
EASY CROCK-POT PULLED PORK SANDWICHES
This recipe was originally cut out of the Dallas Morning News and has been used for years by my family! It's super easy and can be made ahead of time! Great recipe!!
Provided by Karey1210
Categories Lunch/Snacks
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from roast. Cut roast, if necessary to fit into a 3 1/2 or 4 qt slow cooker. Season meat with salt and pepper.
- In a small bowl combine 1/2 cup water, vinegar, Worcestershire sauce, and cumin. Pour over meat in cooker.
- Cover and cook on low heat setting for 8 to 10 hours or on high heat setting 4 to 5 hours.
- Remove meat and discard liquid.
- Using 2 forks, shred meat and return it to cooker.
- Stir in 3 1/2 cups BBQ Sauce. Cover and cook on high for 30-45 minutes or until heated through.
- Serve meat mixture in split hamburger buns.
SLOW-COOKER PULLED PORK SANDWICHES
Feed a crowd with these Slow-Cooker Pulled Pork Sandwiches, spiced with mustard, paprika and cumin, from Food Network Kitchen.
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
- Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
- Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
- Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.
CROCK POT PULLED PORK SANDWICHES
This is a recipe that comes from pulling several recipes from online and using bits and pieces from different ones.
Provided by Traci Coleman
Categories Sandwiches
Number Of Ingredients 8
Steps:
- 1. Put pork butt into crock pot. Combine soup mix, beer, garlic, hickory flavor and pepper; pour over the pork. Add water to the crock pot.
- 2. Cover and cook on low for 8-10 hours.
- 3. Once pork is cooked through and tender, remove the pork from the crock pot; remove excess fluids and place pork back in crock pot. Using two forks,pull pork apart until it is fully shredded.
- 4. Add your favorite BBQ sauce to the pork and combine. The amount of sauce you use will vary depending on your preference and the size of the pork butt you used.
- 5. Serve on toasted buns.
ROOT BEER PULLED PORK SANDWICHES
My husband is a huge fan of pulled pork sandwiches, so my sister shared this incredibly easy recipe with me. At potlucks and family dinners, nobody can get enough of this root beer-braised version. -Carolyn Palm, Radcliff, Kentucky
Provided by Taste of Home
Time 8h50m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Place roast in a 4- or 5-qt. slow cooker. Add root beer; cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce. Cook, covered, until heated through, about 30 minutes. Serve on rolls. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 453 calories, Fat 14g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 907mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 2g fiber), Protein 25g protein.
PULLED PORK SANDWICHES (WW AND CROCK-POT)
Make and share this Pulled Pork Sandwiches (WW and Crock-Pot) recipe from Food.com.
Provided by ellie_
Categories Lunch/Snacks
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 cup of the cabbage, one cup of the onion and the next 5 ingredients (vinegar - tomato paste) in a slow cooker (6 quart size).
- Combine the spices (paprika - salt) in a cup or baggie - rub spice mixture over the pork. Place in slow cooker.
- Cover and cook for 6-8 hours on low. Transfer to cutting board to shred (or shred meat while in slow cooker). Stir pork back into slow cooker.
- To make sandwiches: spoon 3/4 cup pork mixture onto the bottom half of the bun; top with 1/2 cup cabbage and 1/2 cup onion. Cover with tops. Repeat for each sandwich.
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CROCK POT PULLED PORK - THE SEASONED MOM
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5/5 (2)Total Time 12 hrs 10 minsCategory DinnerCalories 438 per serving
- In a small bowl, make a rub by whisking together brown sugar, chili powder, salt, smoked paprika, garlic powder, cumin and onion powder. Pat the pork dry with paper towels. Rub the spice mixture all over the pork.
- Place the meat on top of the onions and garlic. Cover and cook for 10-12 hours on LOW or for about 6-7 hours on HIGH. When the pork reaches an internal temperature of 190-195 degrees F it will be fall-apart tender!
- Turn off the slow cooker and remove the pork to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
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