PULLED PORK & CRISPY ONION CIABATTA SANDWICHES
Just the title of this recipe alone had our mouths watering, so imagine the state of affairs in the kitchen when we began to smell the aroma of it cooking! This sandwich is all you imagine it to be... and then some.
Provided by Robynne Glenn
Categories Sandwiches
Time 5h15m
Number Of Ingredients 14
Steps:
- 1. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, worcestershire sauce, chili powder, onion powder, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
- 2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
- 3. Spread the inside of both halves of ciabatta rolls with butter. In a skillet toast rolls, butter side down, until golden brown. In a small skillet heat French's Fried Onions on low heat until hot and crispy.
- 4. Spoon pork onto the toasted rolls (be sure to drain some of the sauce if needed, you don't want a soggy roll :), add additional barbecue sauce if needed and top with onions.
- 5. Enjoy!
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