Best Pork N Slaw Sandwiches Recipes
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
WW BBQ PORK SANDWICHES WITH HOMEMADE COLE SLAW
from WW website. Everyone (including the non-dieters) loves these here. 6 points per sandwich for those of us who do keep track.
Provided by jenpalombi
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
- Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 30 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
- Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
- Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.
Nutrition Facts : Calories 202.9, Fat 10.1, SaturatedFat 2.7, Cholesterol 78.8, Sodium 247.9, Carbohydrate 2.9, Fiber 0.3, Sugar 1.1, Protein 23.7
TANGY PORK SANDWICHES WITH SPICY SLAW
Steps:
- Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.
- In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.
- Remove pork and let rest for 5 to 10 minutes.
- In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.
- Slice pork and serve on buns with spicy coleslaw.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love