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.
SLOW-COOKER PULLED PORK SANDWICHES
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.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h45m
Yield 10
Number Of Ingredients 14
Steps:
- 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.
- Pour broth and 1/4 cup of the vinegar over pork. Cover and cook on High heat setting 4 hours.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 100 mg, Fat 2, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g
SLOW-COOKER CUBAN PULLED-PORK PANINI SANDWICHES
Cuban pulled pork-or lechon asado-meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis. The pork absorbs loads of flavor while slow cooking in a garlic- and citrus-infused mojo sauce, which ultimately makes for one amazing hot sandwich. Unless you live in south Florida, Cuban bread will probably be rather difficult to come by. So use whatever type of bread tickles your fancy, and if you can't find a loaf that measures 2 feet (61 cm) long, two smaller loaves (about 12 ounces [340 g] each) of Italian or French bread, or even individual hoagie rolls, would work beautifully instead. Just make sure to start and end your sandwich layers with Swiss, since the cheese is what ends up holding together an otherwise messy panini.
Provided by Samantha Skaggs
Categories Slow Cooker Sandwich Florida Pork Ham Swiss Cheese Pickles
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Pierce the pork roast all over with a small knife. Place the pork in the bottom of a large slow cooker. In a medium bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin and House Seasoning. Pour the mixture over the pork and rub it into the meat, turning to evenly coat it. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the pork is extremely tender.
- Transfer the pork to a cutting board. Remove and discard the fat and use 2 forks to pull the pork into chunks. Use a large spoon to skim the fat from the surface of the liquids in the slow cooker. Return the pulled pork to the slow cooker and stir well. Taste the meat and adjust the seasoning, adding salt and pepper, if desired. Cover the slow cooker and cook on high for 15 to 30 minutes, so that the pork can further absorb the flavors of the cooking liquids while you prepare the sandwich ingredients.
- To assemble the sandwich, slice the loaf of bread in half horizontally. Spread a thin layer of mustard on the bottom half of the bread and then layer 1 package of the Swiss cheese, all of the pickle slices, all of the ham slices and a generous amount of pulled pork. Top the pork with the remaining 1 package of Swiss cheese and place the other half of the bread loaf on top of the Swiss cheese.
- Use a serrated knife to cut the loaf into approximately 6-inch (15-cm) lengths. Brush both sides of each sandwich with the melted butter and cook the sandwiches in a panini press or a hot skillet until the cheese melts and the exterior gets toasty. If you are cooking the sandwich in a hot skillet, cover the top of the sandwich with aluminum foil and place a heavy pot or cast iron skillet on top of the foil. Flip the sandwich once the bottom is toasted and toast the other side. Cut the sandwich into slices and serve hot.
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.
SLOW-COOKER HAWAIIAN PULLED PORK SANDWICHES
Provided by Katie Lee Biegel
Categories main-dish
Time 9h15m
Yield 10 servings
Number Of Ingredients 16
Steps:
- For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. Rub the mixture on all sides of the pork. Put the pork in a slow cooker and cook on low for 8 hours.
- Shred the pork with 2 forks, removing any large pieces of fat. Pour the broth into a fat separator or skim off the fat. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork back in the slow cooker and stir in the sauce. Cook on low for 1 hour.
- For the slaw: Meanwhile, combine the cabbage, rice vinegar, sugar, celery seeds and some salt and pepper in a bowl and toss to coat. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
- Serve the pulled pork on Hawaiian buns topped with slaw.
SLOW COOKER ROOT BEER PULLED PORK SANDWICHES RECIPE
Yield 8
Number Of Ingredients 4
Steps:
- Spray your slow cooker with nonstick cooking spray. Place roast inside slow cooker and pour the root beer over the meat.
- Cook on low for about 6-8 hours (or until meat easily shreds).
- Take the roast out of the slow cooker and shred using two forks (it should just fall apart). Drain the root beer out of the slow cooker and place the shredded roast back inside. Stir in the bottle of BBQ sauce.
- Keep warm in the slow cooker until serving.
- Place meat on hamburger buns or rolls and serve.
Nutrition Facts : Servingsize 1 serving, Calories 356 kcal, Fat 12 g, SaturatedFat 4 g, Cholesterol 125 mg, Sodium 3010 mg, Carbohydrate 0 g, Sugar 0 g, Protein 57 mg
SLOW-COOKER CAROLINA PULLED-PORK SANDWICHES
Put your slow cooker to work when hosting a casual get-together by making a zesty pulled pork sandwich filling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 12
Number Of Ingredients 11
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Trim fat from pork; place in cooker. In small bowl, mix brown sugar, salt, pepper and paprika; rub over pork.
- In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker.
- Cover; cook on Low heat setting 8 to 9 hours.
- Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
- Using slotted spoon, spoon about 1/2 cup pork mixture, on bottom half of each roll. Top each with about 2 tablespoons coleslaw. Cover with top halves of rolls. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 75 mg, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1160 mg, Sugar 11 g, TransFat 1/2 g
SLOW COOKER JERK PULLED PORK SANDWICHES
Give ordinary slow cooker pulled pork a Jamaican jerk twist. Perfect for a weeknight dinner (with leftovers) or as sliders for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Sprinkle the pork all over with salt and pepper. Transfer to a 6- to 8-quart slow cooker insert. Add the Jamaican Style Jerk Cooking sauce, vinegar, onions and garlic. Cover and cook on low for 8 hours.
- Remove the pork from the slow cooker and strain the cooking liquid into a small saucepan. Bring the cooking liquid to a boil and then lower to a simmer and cook until reduced by about half.
- Meanwhile, shred the pork with a fork. Add the reduced cooking liquid to the shredded pork and season with salt and pepper.
- Serve the pulled pork on potato rolls with coleslaw, mango chutney and sweet potato chips on the side.
BARBECUE PULLED SPAGHETTI SQUASH SANDWICHES (WITH BONUS SLOW COOKER BARBECUE PULLED PORK RECIPE)
Tangy homemade barbecue sauce mixed with tender spaghetti squash and served atop toasted buns, "pulled" sandwich style.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 11
Steps:
- In a small saucepan, warm the olive oil on medium heat. Add the minced garlic and saute for about a minute or until aromatic.
- Add the ketchup, brown sugar, soy sauce, Worcestershire sauce, cider vinegar, and red pepper flakes. Stir frequently over medium heat until mixture boils.
- Turn heat to low and simmer for about five minutes.
- Scrape the spaghetti squash into a large bowl. Stir in 2/3 cup of the barbecue sauce.
- Toast the rolls then lay them open on individual plates and poon the barbecue pulled spaghetti squash onto each. Serve immediately.
- Reserve the remaining barbecue sauce for later (keeps in the refrigerator for several days) or use the rest for the Slow Cooker Barbecue Pulled Pork (recipe below).
SLOW-COOKER PULLED JERK PORK SANDWICHES
BBQ? Jamaican jerk seasoning and cola pull this pork sandwich flavor to the top.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h50m
Yield 8
Number Of Ingredients 7
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Remove fat from pork. Rub jerk seasoning over pork; sprinkle with thyme. Place pork in slow cooker. Sprinkle with onion. Pour cola over pork.
- Cover; cook on Low heat setting 8 to 10 hours.
- Remove pork from slow cooker; reserve 1/2 cup juices. Use 2 forks to pull pork into shreds. Place pork in slow cooker. Stir in barbecue sauce and reserved juices. Increase heat setting to High. Cover; cook 30 to 45 minutes or until thoroughly heated. Spoon filling onto buns.
Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 27 g, TransFat 0 g
SLOW-COOKER CHIPOTLE PULLED-PORK SANDWICHES
Put a spicy spin on pulled pork...stir in chili powder and chipotle chiles in adobo sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h45m
Yield 20
Number Of Ingredients 11
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix brown sugar, salt, garlic powder, mustard and chili powder. Rub seasoning mixture over pork. Place pork in cooker. Sprinkle any remaining seasoning mixture that doesn't stick to pork over top of pork in cooker.
- Cover; cook on Low heat setting 7 to 8 hours.
- Remove pork from cooker; place on cutting board. Remove liquid from cooker; skim fat from liquid and reserve liquid. Cool pork slightly. With 2 forks, shred pork. Return to cooker. Stir tomato sauce, chipotle chiles and adobo sauce into shredded pork. If desired, stir in some of the reserved cooking liquid for desired moistness.
- Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot. Spoon about 1/3 cup pork mixture into each bun. Place a few slices of avocado over pork in each bun. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 550 mg, Sugar 4 g, TransFat 0 g
SLOW-COOKER BARBECUE PULLED PORK SANDWICHES
Foolproof and wonderfully delicious describe my barbecue pork recipe. Just four ingredients and a slow cooker make a fabulous dish with little effort. -Sarah Johnson, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low until meat is tender, 7-9 hours., Remove meat; cool slightly. Discard cooking juices. Shred meat with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 348 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 1695mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 25g protein.
SLOW-COOKER SPICY MOLASSES PULLED-PORK SANDWICHES
Try a Betty Crocker slow cooker sandwich recipe!
Provided by Betty Crocker Kitchens
Categories Entree
Yield 12
Number Of Ingredients 5
Steps:
- Place pork roast in 3- to 4-quart slow cooker. Top with soup mix (dry), molasses and red pepper.
- Cover and cook on low heat setting 7 to 9 hours.
- Remove pork from cooker; place on cutting board. Shred pork using 2 forks. Stir shredded pork into juices in cooker. To serve, remove pork with slotted spoon; fill each bun with 1/2 cup pork.
Nutrition Facts : Calories 425, Carbohydrate 26 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Sandwich, Sodium 540 mg
SLOW-COOKER BBQ PULLED PORK FOR SANDWICHES
Come home to a warm batch of Slow-Cooker BBQ Pulled Pork for Sandwiches. Slow-Cooker BBQ Pulled Pork for Sandwiches cooks while you go about your day.
Provided by My Food and Family
Categories Home
Time 8h30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Place meat in slow cooker sprayed with cooking spray. Mix next 3 ingredients until blended; pour over meat. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
- Transfer meat to carving board. Discard cooking liquid. Remove meat from bone; discard bone and excess fat from meat. Shred meat; return to slow cooker. Add barbecue sauce; stir to evenly coat. Cook, covered, on LOW 15 min. or until heated through.
- Serve in buns.
Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
SLOW-COOKER FAJITA PULLED PORK SANDWICHES WITH AVOCADO-ONION SLAW
Take the best of two Latin favorites: slow-cook pork to juicy perfection, shred, then serve fajita-style with a sultry avocado-onion slaw.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 6
Number Of Ingredients 12
Steps:
- Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, heat oil over medium heat. Cook pork in oil 6 to 8 minutes or until brown on both sides. Place pork in slow cooker. Cover; cook on Low heat setting 7 to 8 hours or until pork pulls apart easily with fork.
- Remove pork from slow cooker; shred pork. Reserve 1/4 cup liquid in slow cooker; discard remaining liquid. Stir pork, salsa, chili powder and cumin into liquid in slow cooker.
- In medium bowl, stir together mayonnaise, vinegar and salt. Gently stir in avocado and onion. To serve, place pork in tortillas; top with avocado-onion slaw and chopped cilantro.
Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 3 g, TransFat 1 1/2 g
HICKORY SLOW-COOKER PULLED PORK SANDWICHES
Make your favorite summer sandwich a lot easier with Hickory Slow-Cooker Pulled Pork Sandwiches. Slow-cooker pulled pork is a great option for parties.
Provided by My Food and Family
Categories Pork
Time 8h10m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Place meat in slow cooker; top with soup mix, onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
- Remove meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.
- Fill rolls with meat mixture and Singles just before serving.
Nutrition Facts : Calories 440, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
SLOW-COOKER PULLED PORK SANDWICHES
Simmer down with one of these tasty Slow-Cooker Pulled Pork Sandwiches from My Food and Family. Juice from an orange adds a sweet and tangy flavor to long-simmering pulled pork. Serve on soft bread to make Slow-Cooker Pulled Pork Sandwiches that are finger-licking good!
Provided by My Food and Family
Categories Home
Time 8h10m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Pour barbecue sauce and orange juice over meat in slow cooker; cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.
- Spread rolls with mayo; fill with meat.
Nutrition Facts : Calories 450, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 730 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 19 g, Protein 26 g
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