SLOW COOKER PULLED PORK SANDWICHES
Slow cook the pork butt roast on low for 8 hours for the most tender, fall apart pieces then use the sauce for flavoring the shredded sandwich meat.
Provided by Heidi
Categories Main Course
Time 9h
Number Of Ingredients 25
Steps:
- Set a 6 quart slow cooker to high to preheat.
- In a small bowl, mix the brown sugar, paprika, cumin, coriander, kosher salt and black pepper together. Rub half of the mixture on the pork, setting aside the remaining spice rub. Heat oil in a large Dutch oven or high sided skillet over medium-high heat. Add the pork to the pan and brown evenly on each side, about 5 minutes per side.
- Add the onion and garlic to the slow cooker and top with the pork butt. In a bowl or measuring cup, mix the remaining spice rub with the stock, ketchup, and vinegar then pour over the pork. Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, or until fork tender.
- Place the pork on a baking sheet or cutting board and let rest for 20-30 minutes or until cool enough to handle. Shred the pork into pieces and place in a bowl or back into the slow cooker insert.
- Skim the fat from the cooking liquid and transfer to a blender. Blend until smooth then pour 1-2 cups of the liquid over the shredded pork and toss to combine.
- Toss the coleslaw mix and red onion with the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. Cover and refrigerate for 1 hour for flavors to blend.
- In a small bowl, mix the sour cream with the prepared horseradish, adding more to taste.
- Slather the horseradish mayo on one side of a bun, then top it with the shredded pork and crunchy slaw. Serve warm with extra dipping sauce if desired.
Nutrition Facts : ServingSize 3 oz, Calories 147 kcal, Carbohydrate 10 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 517 mg, Sugar 8 g
PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW
Provided by Amanda Freitag
Categories main-dish
Time 9h45m
Yield 15 sandwiches
Number Of Ingredients 23
Steps:
- For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
- Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
- For the pulled pork: Preheat the oven to 275 degrees F.
- Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
- Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
- If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
- For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
- Serve the pulled pork on buns topped with coleslaw.
TANGY COLESLAW FOR PULLED PORK
This tangy coleslaw is great used as a topping for pulled pork sandwiches.
Provided by Karen Koppy
Categories Salad Coleslaw Recipes No Mayo
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Combine cabbage and red onion in a large bowl.
- Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
- Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 23.3 g, Fat 12.4 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 212.2 mg, Sugar 20.2 g
PORK 'N' SLAW SANDWICHES
Choose your favorite bottled barbecue sauce to jazz up the tender shredded pork in these satisfying sandwiches. A topping of tangy homemade coleslaw gives them a tasty twist. -Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- For coleslaw, in a bowl, whisk together the first eight ingredients. Add cabbage and carrot; toss to coat. Set aside., Broil pork 4-6 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Let stand for 5 minutes. Cut into strips or shred with two forks; place in a bowl. Add barbecue sauce and toss to coat. Serve 1/2 cup pork mixture and 1/3 cup coleslaw on each roll.
Nutrition Facts : Calories 377 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 828mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
PORK & SLAW SANDWICHES
Turn your leftovers into something special with these lunchbox-friendly pork baps with tangy mustard
Provided by Good Food team
Categories Lunch, Main course
Time 13m
Number Of Ingredients 4
Steps:
- If you're eating lunch at home, gently heat the meat in a microwave for a few mins, or wrap in foil and bake at 200C/180C fan/gas 6 for 8 mins. If you're assembling packed lunches, there's no need to heat. Thinly slice the pork.
- Spread some mustard over the bun bottoms, then add the pork and a heap of slaw. Top with bun tops, wrap and keep cool until lunchtime or eat straight away.
Nutrition Facts : Calories 491 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 2.1 milligram of sodium
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PORK AND SLAW SANDWICHES RECIPE | MYRECIPES
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- Place pork and 1 cup water in a 3- to 4-quart electric slow cooker. Cover and cook on LOW for 7 hours or until meat is tender.
- Drain pork, discarding cooking liquid. Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce and next 3 ingredients (through pepper). Cover and cook on LOW for 1 hour.
- Combine coleslaw and next 4 ingredients (through salt) in a bowl; toss well. Place about 1/3 cup pork mixture and about 2 tablespoons slaw on bottom half of each bun; cover with bun tops.
- Quick Tip: Using packaged cabbage-and-carrot coleslaw shaves time off the prep. Long gone are the days when you'd have to shred your own.
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