Slow Cooked Pork Sandwiches With Spicy Apricot Mustard Recipes

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SLOW-COOKER PULLED PORK SANDWICHES



Slow-Cooker Pulled Pork Sandwiches image

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

1 boneless pork loin roast (4 pounds)
1 can (14-1/2 ounces) beef broth
1/3 cup plus 1/2 cup Worcestershire sauce, divided
1/3 cup plus 1/4 cup Louisiana-style hot sauce, divided
1 cup ketchup
1 cup molasses
1/2 cup prepared mustard
10 kaiser rolls, split

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.

SPICY HONEY MUSTARD PORK ROAST



Spicy Honey Mustard Pork Roast image

This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.

Provided by VGREER

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 6

3 pounds pork roast
¼ cup honey
2 tablespoons Dijon mustard
2 tablespoons black pepper
½ teaspoon dried thyme, crushed
½ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
  • Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
  • Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 14.1 g, Cholesterol 79.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 366 mg, Sugar 11.6 g

SLOW COOKER BBQ APRICOT PULLED PORK SANDWICH RECIPE



Slow Cooker BBQ Apricot Pulled Pork Sandwich Recipe image

This recipe is so delicious and requires very little effort, which is perfect for summertime! So it is time to pull out your slow cooker and cook up this delicious BBQ Apricot Pulled Pork Sandwich!

Provided by Elyse Ellis

Categories     Main Course

Time 10h10m

Number Of Ingredients 7

1 cup barbecue sauce
1½ cups apricot preserves
1 ounce dry onion soup mix (1 packet)
2 Tablespoons Dijon Mustard
2 Tablespoons soy sauce
3 pound boneless pork shoulder roast
8 hamburger buns

Steps:

  • Combine barbecue sauce, apricot preserves, dry onion soup mix, dijon mustard, and soy sauce in a medium bowl.
  • Place pork roast in a slow cooker sprayed with nonstick cooking spray. Pour sauce over meat.
  • Cover and cook on low for 8-10 hours or high for 4-5 hours.
  • Shred meat with two forks and use a slotted spoon to serve on buns or rolls.

Nutrition Facts : Calories 458 kcal, Carbohydrate 67 g, Protein 26 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 1257 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving

SLOW COOKER BARBEQUED PORK FOR SANDWICHES



Slow Cooker Barbequed Pork for Sandwiches image

This is always ready for tailgating and barbecues! I serve either on toasted rolls or with a starch like rice and a vegetable. Try using two different bottles of barbeque sauce: one smoky and sweet; one spicy.

Provided by KitchenWitch

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 7h10m

Yield 12

Number Of Ingredients 11

2 ½ pounds boneless pork roast
salt and ground black pepper to taste
2 cups strong brewed coffee
2 tablespoons Worcestershire sauce
2 tablespoons bourbon whiskey
10 cloves garlic
3 cups beef broth
1 cup water
1 small onion, diced
1 pinch crushed red pepper flakes
2 (12 ounce) bottles barbeque sauce

Steps:

  • Season the roast with salt and pepper. Place the seasoned roast, coffee, Worcestershire sauce, bourbon whiskey, garlic, beef broth, water, onion, and red pepper flakes in a slow cooker set to LOW. Cook 3 to 4 hours. Scoop garlic cloves out of the cooker and mash with a fork; return the mashed garlic to the slow cooker. Cook another 3 to 4 hours.
  • Transfer roast to a large cutting board, and discard liquid. Shred the roast into strands using two forks, and return meat to the slow cooker. Stir in the barbeque sauce, and continue cooking on LOW for 1 to 3 hours.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 22.3 g, Cholesterol 37.2 mg, Fat 9.2 g, Fiber 0.5 g, Protein 10.6 g, SaturatedFat 3.3 g, Sodium 914.1 mg, Sugar 15.2 g

SLOW COOKED PORK SANDWICHES WITH SPICY APRICOT MUSTARD



Slow Cooked Pork Sandwiches with Spicy Apricot Mustard image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 13

1 pork tenderloin
Kosher salt and freshly ground black pepper
1 tablespoon fennel seeds
5 cloves garlic, smashed
5 pickled pepperoncini peppers
4 sprigs fresh rosemary
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/2 cup apricot jam
1/2 cup spicy brown mustard
2 tablespoons dill pickle juice
1 large baguette
1 cup pickled red onions, store-bought or homemade
4 cups arugula

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.

SLOW COOKER SWEET AND SPICY PULLED PORK SANDWICHES



Slow Cooker Sweet and Spicy Pulled Pork Sandwiches image

Yield 10 to 12 sandwiches

Number Of Ingredients 7

One 4 to 5 pound Smithfield Boneless Pork Shoulder Blade Roast
One 12-ounce jar apricot preserves
One 12-ounce jar chili sauce
10 to 12 hamburger/sandwich buns (we love onion buns)
10 to 12 slices cheese (any kind, but we use cheddar)
coleslaw (already prepared from the deli, or homemade)
sriracha sauce

Steps:

  • Place the roast in the insert of your slow cooker (fat-side-up). In a medium bowl, whisk together the preserves and the chili sauce. Pour over the roast in the slow cooker. Put on the lid and set to cook on low for 10 to 12 hours. When the pork is done cooking, remove it from the pan and set it on a cutting board. Pour the sauce into a bowl and set it in the refrigerator. Shred the pork (remove any pieces of fat and discard) and put the pork into a bowl. At this point, you can cover the pork and refrigerate until you are ready to serve... or you can pull out the sauce, skim off any fat and add several generous spoonfuls of the sauce back onto the pork. Stir to coat, re-heat as you wish and you're ready to assemble. Preheat your broiler. Place the bottom buns on a large baking sheet. Top each bun with warmed pork and a slice of cheese. Broil 2 to 3 minutes, or until the cheese is melted and bubbly. To serve, top each with coleslaw and a good drizzle of sriracha sauce. Put tops on each sandwich and serve.

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