Slow Cooker Bbq Pork Pita Sandwiches Food

EVERYTHING GREEK PORK PITAS

Steps:

• Place all ingredients for the pork in a slow cooker on low heat for 10-12 hours, OR in an Instant Pot on the meat/stew setting (about 45 minutes). Shred the meat and stir it around in all those juices. YUM.
• Assemble pitas!

SLOW-COOKER BARBECUE PULLED PORK SANDWICHES

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.

GREEK PITAS WITH PULLED PORK

Steps:

• In a small bowl, stir together the oregano, cumin, salt, black pepper, red pepper flakes, and garlic.
• Pat the pork shoulder dry with paper towels. If making in the Instant Pot, cut the pork into four equal pieces. Rub the seasoning mixture on all sides of the pork. (Freezing instructions begin here.)
• Place the pork, onion, and broth in the slow cooker or the Instant Pot. Slow Cooker Instructions: Cover and cook on Low for 7 to 9 hours or on High for 4 to 5 hours.
• Instant Pot Instructions: Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
• Transfer the pork and onion to a cutting board and discard any liquid remaining in the cooker. Shred the meat, then return the meat and the onion to the cooker to keep them warm.
• Serve some shredded pork wrapped in a warm pita, topped with our Easy Tzatziki Sauce and your favorite Greek toppings.
• Slow Cooker Instructions: Thaw meal completely using one of these safe methods. Follow Steps 3 through 5.
• Instant Pot Instructions: Set the Instant Pot to "Sauté." Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press "Cancel." Follow Step 3b, but cook for 45 to 50 minutes. (The frozen meat will cook in about the same amount of time as fresh.) Follow Steps 4 and 5.

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.

SLOW-COOKER BBQ PORK PITA SANDWICHES

Steps:

• Cut meat into large chunks; place in slow cooker. Sprinkle with garlic powder and cumin; top with onions and bay leaf. Add orange juice and 3/4 cup barbecue sauce; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Place in medium bowl. Add remaining barbecue sauce and 1 cup of the cooking liquid; mix lightly.
• Spoon into pita pockets just before serving.

SLOW-COOKER ROAST PORK SANDWICHES

Steps:

• Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on low until the meat is browned in spots and tender, 7 hours.
• Pull the pork apart with tongs or 2 large forks. Discard any large chunks of fat and discard the rosemary and bay leaf. Toss the meat in the juices; season with salt and pepper.
• Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread, if desired. Divide the cheese among the bottom halves of the bread, then top with the meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of giardiniera brine, the pepperoncini and arugula.
• Strain the juices from the slow cooker into a liquid measuring cup, then pour into small ramekins or cups. Serve with the sandwiches for dipping.

SLOW-COOKER PORK PITA SANDWICHES WITH TZATZIKI

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Place onion in bottom of slow cooker. Top with pork. In small bowl, mix lemon juice, oregano, pepper, 1/2 teaspoon salt and the garlic. Pour and spread lemon mixture over pork. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 4 to 5 hours or until pork is very tender.
• Meanwhile, in medium bowl, mix Tzatziki ingredients. Refrigerate until serving time.
• Remove pork to cutting board; pull into bite-size pieces. Pour juices and onions into small bowl. Place pork back in slow cooker. Sprinkle with 1/2 teaspoon salt. Using slotted spoon; remove onions from juices, and place in slow cooker with pork; gently mix. Add juices back to pork 2 tablespoons at a time until desired moistness is reached. Discard remaining juices.
• To serve, fill each pocket flatbread half with spinach leaves, 3 tomato slices, and about 1/2 cup pork mixture. Top with tzatziki and a squeeze of lemon juice.

SLOW COOKER BBQ PULLED PORK

Steps:

• In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
• Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
• Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

SLOW-COOKED PORK BARBECUE

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.

SLOW-COOKER PULLED PORK SANDWICHES

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.

SLOW COOKER BBQ PULLED PORK SANDWICHES

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.

BBQ PORK FOR SANDWICHES

Steps:

• Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
• Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
• Bake in the preheated oven for 30 minutes, or until heated through.

SLOW-COOKER BBQ PORK SANDWICHES

Steps:

• Place meat in Slow Cooker; top with 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 to coat with sauce.
• Fill rolls with meat mixture and Singles just before serving.