Slow Cooker Fajita Pulled Pork Sandwiches With Avocado Onion Slaw Food

SLOW-COOKER FAJITA PULLED PORK SANDWICHES WITH AVOCADO-ONION SLAW

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.

PULLED PORK SANDWICHES

Steps:

• Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
• Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
• Apply Mop Sauce every hour throughout the cooking time.
• In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
• To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
• Mop Sauce:
• Combine all the ingredients in a medium bowl and reserve.
• In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
• Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
• Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.

SLOW COOKER CHICKEN FAJITAS

Steps:

• Combine chicken breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a slow cooker.
• Cover and cook on Low until chicken is tender, about 5 hours. Transfer chicken to a cutting board; shred using 2 forks. Return to the slow cooker. Add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch.
• Cook on Low until peppers soften, 1 1/2 to 2 hours. Serve chicken and peppers with tortillas, Cheddar Jack cheese, and sour cream.

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.

PULLED PORK SANDWICHES WITH PICKLED ONION SLAW

Steps:

• Sprinkle salt over entire pork shoulder and place in a slow-cooker with crushed garlic, cumin seeds and 1/4 cup vinegar. Cover and cook on low heat for 7 hours or high heat for 5 hours. Pork should shred easily and be very tender.
• Meanwhile, make slaw by whisking together remaining 1/4 cup vinegar, sugar and celery seed; toss with onions. Let sit up to 3 hours. Stir in cilantro just before serving.
• Remove pork from juices and cool slightly, then shred and cut into small pieces. Strain juices and pour off fat. Mix 1 cup of the juices with barbeque sauce and hot sauce to serve with pork; discard remaining juices.
• Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.

SLOW-COOKER PULLED PORK FAJITAS

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours.
• Remove pork from cooker; place on cutting board. Shred pork using 2 forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
• Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.

CROCK POT PULLED-PORK FAJITAS

Steps:

• Trim off excess fat from pork.
• Place pork in slow cooker and place onions on top of roast.
• Mix remaining ingredients together except tortillas; pour over pork.
• cover and cook on low heat setting 8 to 10 hours or until pork is very tender.
• Remove pork; place on large platter or cutting board and pull pork apart.
• Place pork in serving bowl and pour sauce on top.
• Spoon filling into tortillas and roll up.