Slow Cooker Carolina Pulled-Pork Sandwiches

Put your slow cooker to work when hosting a casual get-together by making a zesty pulled pork sandwich filling.

Slow Cooker Carolina Pulled-Pork Sandwiches

BettyCrockerRecipe by BettyCrocker

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10 minutes

8 hours 10 minutes

12 sandwiches

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Nutrition Info

  • 1 Sandwich
  • 440
  • 19g
    (Saturated Fat 6g, Trans Fat 1/2g)
  • 75mg
  • 1160mg
  • 38g
    (Dietary Fiber 2g, Sugars 11g)
  • 30g
  • Percent Daily Value*
  • 25%
  • 10%
  • 8%
  • 20%
  • Exchanges
  • 3 1/2
  • 1
  • 1 1/2
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Tip

    Topping a pulled pork sandwich with slaw is a Southern tradition. There are different types of slaw–this uses the non-creamy dressing style.

  • We call for kaiser rolls in the recipe but feel free to use your favorite kind of buns.

Ingredients

  • 1  boneless pork shoulder blade roast (3 lb)
  • 1  tablespoon packed brown sugar
  • 1  tablespoon kosher (coarse) salt
  • 1  tablespoon pepper
  • 1  tablespoon paprika
  • 2  cups cider vinegar
  • 1  cup ketchup
  • 2  tablespoons Worcestershire sauce
  • 1  teaspoon red pepper sauce
  • 12  kaiser rolls, split
  • 1  pint (2 cups) coleslaw with sweet-and-sour dressing (from deli)

Directions

  1. 1Spray 3- to 4-quart slow cooker with cooking spray. Trim fat from pork; place in cooker. In small bowl, mix brown sugar, salt, pepper and paprika; rub over pork.
  2. 2In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker.
  3. 3Cover; cook on Low heat setting 8 to 9 hours.
  4. 4Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
  5. 5Using slotted spoon, spoon about 1/2 cup pork mixture, on bottom half of each roll. Top each with about 2 tablespoons coleslaw. Cover with top halves of rolls. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

Categories: Course, Breads, Bread Machine, Yeast Breads, Desserts, Lunch & Snacks, Hot Sandwiches, Sauces, Seasonings & Accompaniments, Savory Sauces & Gravies, Ingredient, Pork, Vegetables

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Anonymous said:

This is a very good, basic Carolina bbq type recipe. I usually substitute a combination of Season Salt and Celery Salt for the Kosher (or other) salt. Also, I prefer less tomato (ketchup here) and will use a half quantity of a good smokey & sweet commercial bbq sauce instead of any ketchup. Depending on the moisture and fat juicyness of your particular piece of pork, you can add a tablespoonful or two of Extra Virgin olive oil and a one third cup of very drinkable white wine (avoid getting too runny). If you don't have the Worchestershire, substitute a small amount of mild garlic. If you don't have any red pepper sauce, substitute a scant quarter teaspoon of ground cayenne.

3/18/2012 11:27:59 AM

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