SLOW COOKER HAMBURGERS RECIPES
SLOW-COOKER PULLED PORK SANDWICHES RECIPE: HOW TO MA…
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
Total Time 08 hours 50 minutes
Prep Time 20 minutes
Cook Time 08 hours 30 minutes
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, FatContent 12g fat (3g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 1304mg sodium, CarbohydrateContent 66g carbohydrate (28g sugars, FiberContent 2g fiber), ProteinContent 42g protein.
SLOW-COOKER BANH MI RICE BOWLS - SKINNYTASTE
If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!
Provided by Gina
Categories Dinner
Prep Time 15 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork.(NOTE: If your slow cooker runs hot, add 1/4 cup water). Cover and cook on low for 6 hours until the pork is very tender, turning once half way through if desired. When the pork is ready, shred the meat. Reserve the sauce.
- Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
- To assemble the bowls, place 3/4 cup rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber, sliced jalapenos and cilantro.
Nutrition Facts : ServingSize 1 bowl, Calories 353 kcal, CarbohydrateContent 46 g, ProteinContent 29 g, FatContent 5.5 g, CholesterolContent 77 mg, SodiumContent 696 mg, FiberContent 4.5 g, SugarContent 8 g
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