WHAT CUT FOR PULLED PORK RECIPES

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SLOW-COOKER PULLED PORK SANDWICHES - BETTYCROCKER.COM



Slow-Cooker Pulled Pork Sandwiches - BettyCrocker.com image

This moist pulled pork, slow-cooked with Progresso™ chicken broth, cider vinegar, and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.

Provided by Betty Crocker Kitchens

Total Time 4 hours 45 minutes

Prep Time 25 minutes

Yield 10

Number Of Ingredients 14

3 tablespoons packed brown sugar
3 tablespoons chili powder
2 teaspoons salt
1/2 teaspoon freshly ground pepper
3 1/2 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces
3/4 cup Progresso™ Progresso™ chicken broth (from 32-oz carton)
1/2 cup apple cider vinegar
1/2 cup barbeque sauce
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
1/4 teaspoon salt
4 cups coleslaw mix
10 burger buns

Steps:

  • In small bowl, mix 3 tablespoons brown sugar, the chili powder, 2 teaspoons salt and the pepper. Rub mixture all over pork. Place in 4 1/2- to 5-quart slow cooker.
  • Pour broth and 1/4 cup of the vinegar over pork. Cover and cook on High heat setting 4 hours.
  • In medium bowl, beat mayonnaise, 3 tablespoons vinegar, 2 tablespoons brown sugar and 1/4 teaspoon salt. Stir in coleslaw mix. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
  • Remove pork to cutting board, and shred using 2 forks. Reserve 1 cup of the cooking liquid. Discard remaining cooking liquid. In medium bowl, mix reserved cooking liquid with barbecue sauce and remaining 1/4 cup vinegar; return to slow cooker with shredded pork. Cover and cook on Low heat setting about 20 minutes or until warmed.
  • Using slotted spoon, spoon about 1/2 cup pork mixture on bottom half of each bun. Top each with about 1/4 cup coleslaw. Cover with top halves of buns. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 520 , CarbohydrateContent 37 g, CholesterolContent 100 mg, FatContent 2 , FiberContent 2 g, ProteinContent 37 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1120 mg, SugarContent 15 g, TransFatContent 0 g

SLOW-COOKER PULLED PORK SANDWICHES - BETTYCROCKER.COM



Slow-Cooker Pulled Pork Sandwiches - BettyCrocker.com image

This moist pulled pork, slow-cooked with Progresso™ chicken broth, cider vinegar, and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.

Provided by Betty Crocker Kitchens

Total Time 4 hours 45 minutes

Prep Time 25 minutes

Yield 10

Number Of Ingredients 14

3 tablespoons packed brown sugar
3 tablespoons chili powder
2 teaspoons salt
1/2 teaspoon freshly ground pepper
3 1/2 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces
3/4 cup Progresso™ Progresso™ chicken broth (from 32-oz carton)
1/2 cup apple cider vinegar
1/2 cup barbeque sauce
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
1/4 teaspoon salt
4 cups coleslaw mix
10 burger buns

Steps:

  • In small bowl, mix 3 tablespoons brown sugar, the chili powder, 2 teaspoons salt and the pepper. Rub mixture all over pork. Place in 4 1/2- to 5-quart slow cooker.
  • Pour broth and 1/4 cup of the vinegar over pork. Cover and cook on High heat setting 4 hours.
  • In medium bowl, beat mayonnaise, 3 tablespoons vinegar, 2 tablespoons brown sugar and 1/4 teaspoon salt. Stir in coleslaw mix. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
  • Remove pork to cutting board, and shred using 2 forks. Reserve 1 cup of the cooking liquid. Discard remaining cooking liquid. In medium bowl, mix reserved cooking liquid with barbecue sauce and remaining 1/4 cup vinegar; return to slow cooker with shredded pork. Cover and cook on Low heat setting about 20 minutes or until warmed.
  • Using slotted spoon, spoon about 1/2 cup pork mixture on bottom half of each bun. Top each with about 1/4 cup coleslaw. Cover with top halves of buns. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 520 , CarbohydrateContent 37 g, CholesterolContent 100 mg, FatContent 2 , FiberContent 2 g, ProteinContent 37 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1120 mg, SugarContent 15 g, TransFatContent 0 g

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