Campbells Slow Cooked Pulled Pork Sandwiches Food

SLOW-COOKER HAWAIIAN PULLED PORK SANDWICHES

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.

CAJUN SLOW-COOKER PULLED PORK

Steps:

• Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.

SLOW-COOKER PULLED PORK SANDWICHES

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.

CAMPBELL'S SLOW-COOKED PULLED PORK

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides.
• Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
• Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.
• Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.
• Divide the pork and sauce mixture among the rolls.
• Can also be cooked on HIGH for 4 to 5 hours.

CAMPBELL'S® SLOW-COOKED PULLED PORK SANDWICHES

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides.
• Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
• Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.
• Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.
• Divide the pork and sauce mixture among the rolls.

SLOW-COOKED PULLED PORK SANDWICHES

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the prok and cook until well browned on all sides.
• Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
• Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.
• Remove the pork from the cooker to a cutting board an let set for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork mixture among the rolls.
• RECIPE TIPS:.
• Time Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
• Serving Suggestion: Serve with savory coleslaw with green and red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.

CAMPBELL'S® SLOW-COOKED PULLED PORK SANDWICHES

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides.
• Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
• Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.
• Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.
• Divide the pork and sauce mixture among the rolls.

CAMPBELL'S® SLOW-COOKED PULLED PORK SANDWICHES

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides.
• Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
• Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.
• Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.
• Divide the pork and sauce mixture among the rolls.