SPICED PULLED PORK SANDWICHES
This pulled pork is tender and has a fabulous spice rub on it. It's my sweetie's favorite meal, and I love that it is so easy. You may add more or less salt to taste. -Katie Citrowske, Bozeman, Montana
Provided by Taste of Home
Time 6h30m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Mix seasonings; rub over pork. In large skillet, heat oil over medium heat. Brown pork on all sides. Transfer to a 5- or 6-qt. slow cooker., In same pan, cook and stir onions over medium heat until lightly browned, 4-5 minutes. Add garlic; cook and stir 1 minute. Add water; bring to a boil, stirring to loosen browned bits from pan. If desired, stir in liquid smoke. Add to pork. , Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; discard onion mixture. Shred pork with 2 forks; return to slow cooker and heat through. Serve on buns with barbecue sauce and, if desired, jalapeno slices.
Nutrition Facts : Calories 386 calories, Fat 18g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 669mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
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 SPICED PORK SANDWICHES
Discover the delicious flavor of our Slow-Cooker Spiced Pork Sandwiches. These savory Slow-Cooker Spiced Pork Sandwiches are packed with delicious flavor.
Provided by My Food and Family
Categories Baking Ingredients
Time 9h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Mix dry seasonings, garlic and oil until blended; rub onto meat, working seasoning mixture evenly into all side of meat. Place meat in shallow dish; refrigerate 30 min.
- Transfer meat to slow cooker sprayed with cooking spray. Mix ketchup, vinegar, molasses and mustard until blended; pour over meat. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 6 hours).
- Transfer meat to large bowl, reserving liquid in slow cooker. Trim and discard visible fat from meat. Use 2 forks to separate meat into strands; cover bowl to keep meat warm.
- Strain liquid from slow cooker into saucepan; whisk in cornstarch. Bring to boil, stirring constantly; simmer on medium-low heat 2 to 3 min. or until thickened, stirring constantly.
- Return meat to slow cooker. Add sauce; mix well. Spoon into rolls just before serving.
Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 700 mg, Carbohydrate 44 g, Fiber 1 g, Sugar 22 g, Protein 31 g
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
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.
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
SPICY PULLED PORK
A spicy blend of hot sauce, chili powder, paprika, adobo seasoning, and cayenne pepper gives this slow cooker pulled pork a delicious kick. Barbeque sauce and brown sugar add sweetness.
Provided by lvfood
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h40m
Yield 10
Number Of Ingredients 14
Steps:
- Mix flour, chili powder, paprika, cumin, adobo seasoning, and cayenne pepper in a large bowl. Add pork and toss until coated.
- Melt butter in a large skillet over medium heat; fry pork in batches until browned on all sides, about 10 minutes. Transfer browned pork to a slow cooker.
- Cook and stir onion and garlic in the same skillet until vegetables are fragrant, about 1 minute. Stir tomatoes, barbeque sauce, brown sugar, and hot sauce into onion mixture and simmer for 5 minutes. Pour sauce over pork.
- Cook on low for 5 to 6 hours. Transfer pork to a plate and shred with 2 forks. Return pork to slow cooker and stir. Continue to cook, uncovered, until thickened, 10 to 15 minutes.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 19.4 g, Cholesterol 66.6 mg, Fat 8.5 g, Fiber 1 g, Protein 22.2 g, SaturatedFat 3 g, Sodium 434.3 mg, Sugar 11.5 g
SLOW COOKED PORK SANDWICHES WITH SPICY APRICOT MUSTARD
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat a sous vide machine in a water bath to 140 degrees F.
- Sprinkle the pork tenderloin with salt and pepper. Combine the fennel seeds, garlic, pepperoncini peppers, rosemary and 1/4 cup olive oil in a blender and blend until smooth. Rub the marinade over the pork, then place the pork into a sous vide or food-safe freezer bag. Remove the air from the bag and seal. Place the pork in the sous vide bath and cook for 1 hour 30 minutes. Remove the pork from the bag and allow the pork to rest for 10 minutes.
- Heat a grill, large saute pan or grill pan over high heat. Add the pork and sear on all sides until browned, 5 to 6 minutes total. Set aside.
- Combine the apricot jam, brown mustard and pickle juice in a bowl. Season with salt and pepper and set aside.
- Slice the baguette in half lengthwise. Brush the cut side of the baguette with the remaining 3 tablespoons olive oil and sprinkle with salt and pepper. Grill until
- lightly toasted, 2 to 3 minutes. Spread the mustard mixture over the inside of the baguette. Slice the pork into thin slices and arrange on the bottom half of the baguette. Top with the red onions and arugula, followed by the top half of the baguette. Slice into sandwich-size pieces, 3 to 4 inches long.
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