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 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
CAJUN SLOW-COOKER PULLED PORK
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 8 servings
Number Of Ingredients 12
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.
PULLED PORK SANDWICHES
Provided by Patrick and Gina Neely : Food Network
Time 6h45m
Yield 12 sandwiches
Number Of Ingredients 17
Steps:
- If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
- Rub the pork
- Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
- Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.
- Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
- Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
- Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
- Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
- Shred the pork: Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
- Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!
SWEET & SPICY PULLED PORK SANDWICHES
I threw some always-available condiments into my slow cooker with a pork roast to create this fantastic pulled pork. It has become a staple sandwich filler for large get-togethers. The flavor of the pork goes well with a cold glass of white wine.-Lori Terry, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions., In a small bowl, mix broth, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic and mustard; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw.
Nutrition Facts : Calories 509 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1175mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 37g protein.
SOUTHERN PULLED PORK
With molasses and brown sugar, this sweet and tangy pork takes just a few minutes of prep and offers plenty of hands-free time. It's even more rewarding with yummy sweet potatoes. -Katie Grady, West Boylston, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 6h50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place pork in a 3- or 4-qt. slow cooker. Combine the mustard, molasses, brown sugar and soy sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat; cool slightly. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil over medium-high heat. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened., Shred meat with two forks; return to the slow cooker. Stir in sauce. Cover and cook 15 minutes longer or until heated through. Serve with sweet potatoes if desired.
Nutrition Facts : Calories 282 calories, Fat 14g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 240mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PULLED PORK SANDWICHES
This tasty sandwich is both low in fat and low in sugary carbs, the perfect combination for anybody with diabetes and/or heart disease.
Provided by VickiVSN
Categories Lunch/Snacks
Time 4h20m
Yield 8 sandwiches, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all except pork roast & rolls together.
- Put all together in crock pot.
- Slow cook until pork falling apart (four hours).
- Pick pork apart with fork and mix with remaining juices.
- Serve two ounces of meat with each dinner roll.
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