Slow Cooker Pickled Pulled Pork Sandwiches Recipes

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SLOW COOKER BBQ PULLED PORK SANDWICH



Slow Cooker BBQ Pulled Pork Sandwich image

See recipe video above. Tender perfectly seasoned slow cooker pulled pork smothered in a homemade BBQ Sauce (see notes for using store bought). Add a classic coleslaw then pile it high onto buns! Great food for gatherings - easy and good value to feed a crowd. Make this in the slow cooker, oven or pressure cooker.

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Party Food

Time 8h15m

Number Of Ingredients 19

2 tbsp brown sugar
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin powder
3/4 tsp mustard powder
1 tsp salt
1/2 tsp black pepper
1.5 - 2.2 kg/ 3 - 4.5 lb pork shoulder or butt (, skinless and boneless (Note 1))
3/4 cup apple cider or apple juice ((Note 2))
1 quantity Coleslaw
6 - 8 bread rolls
1 cup pork juices from slow cooker, once cooked
2 1/2 cups ketchup
1/2 cup apple cider vinegar
2/3 cup brown sugar
1 1/2 tsp each black pepper, onion (or garlic powder), mustard powder
1 tbsp lemon juice
1 tbsp Worcestershire sauce

Steps:

  • Mix together Rub then rub all over the pork. Optional: Marinate for 1 hour.
  • Place in the slow cooker and pour over apple cider. Slow cook for 8 hours on low or pressure cook for 1 hr 30 minutes on high. (Note 3)
  • Remove pork from liquid into a roasting pan. Reserve liquid.
  • OPTIONAL: Roast pork for 20 - 30 minutes at 180C/350F until browned (Note 4). Meanwhile, make BBQ Sauce.
  • Shred pork with forks - it should be fall apart tender (see video).
  • Toss in BBQ sauce - use as much as you like, the recipe makes enough to coat the pork well but not dripping in sauce, plus a bit extra on the side.
  • To make Pulled Pork Sandwiches, pile pork on warmed rolls and top with Coleslaw. I like to lay everything out for people to make their own.

Nutrition Facts : ServingSize 295 g, Calories 670 kcal

SLOW COOKER PICKLED PULLED PORK SANDWICHES



Slow Cooker Pickled Pulled Pork Sandwiches image

Provided by Teri & Jenny

Number Of Ingredients 13

1 (5-6 lb.) boneless pork shoulder
1 (20 ounce) jar pepperoncini's with juices
1 (16 ounce) jar pickled okra with juices
1 (16 ounce) jar pickled mixed vegetables with juices
1 (8 ounce) jar pickled banana peppers with juices
1 cup pickled jalapenos, optional
12 ounces beer/lager of choice
½ yellow onion, thinly sliced
3 garlic cloves, roughly chopped
3 sprigs fresh thyme
salt and pepper to taste
14 to 18 slices thick cut white bread, lightly toasted
⅔ cup mayonnaise, divided

Steps:

  • Generously season pork shoulder with salt and pepper then place into a slow cooker.
  • Pour pickled ingredients into slow cooker followed by beer and top with onions, garlic and thyme. Add another dash of salt and pepper and place lid over contents.
  • Set slow cooker to high and cook for 6 to 7 hours, until shoulder is soft and easily falling apart.
  • Transfer pork shoulder into a large dish and scoop vegetables over the meat.
  • Using two forks, shred meat and vegetables together until completely shredded.
  • Spread each slice of toasted bread with some mayonnaise and top half of the slices with a heaping cup of pickled pulled pork. Top each pile of pulled pork with the remaining pieces of toasted bread, gently pressing down. Serve immediately.

Nutrition Facts : Calories 1442 kcal, Carbohydrate 64 g, Protein 192 g, Fat 55 g, SaturatedFat 11 g, Cholesterol 491 mg, Sodium 2200 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

SLOW-COOKER BARBECUE PULLED PORK SANDWICHES



Slow-Cooker Barbecue Pulled Pork Sandwiches image

Foolproof and wonderfully delicious describe my barbecue pork recipe. Just four ingredients and a slow cooker make a fabulous dish with little effort. -Sarah Johnson, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 7h15m

Yield 6 servings.

Number Of Ingredients 4

1 Hormel lemon-garlic pork loin filet (about 1-1/3 pounds)
1 can (12 ounces) Dr Pepper
1 bottle (18 ounces) barbecue sauce
6 hamburger buns, split

Steps:

  • Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low until meat is tender, 7-9 hours., Remove meat; cool slightly. Discard cooking juices. Shred meat with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 348 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 1695mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 25g protein.

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.

SLOW-COOKER PULLED PORK SANDWICHES



Slow-Cooker Pulled Pork Sandwiches image

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

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving

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 PULLED PORK SANDWICHES



Slow-Cooker Pulled Pork Sandwiches image

Provided by Food Network Kitchen

Time 7h30m

Yield 4 servings

Number Of Ingredients 12

1 2-pound boneless pork shoulder, cut into 2-inch pieces
1/2 onion, roughly chopped
4 cloves garlic
Kosher salt and freshly ground pepper
3/4 cup ketchup
2 tablespoons spicy yellow mustard
2 tablespoons packed light brown sugar
1/4 cup sliced pickles, plus 2 tablespoons brine
2 teaspoons hot sauce
2 tablespoons vegetable oil
4 slices Texas toast or other thick white bread
1 1/4 cups prepared coleslaw

Steps:

  • Combine the pork, onion, garlic, 1/2 cup water, 1 teaspoon salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low, 7 hours.
  • Remove the pork and garlic from the slow cooker to a bowl using a slotted spoon. Strain the juices, discarding the onion; transfer 3/4 cup of the juices to a small saucepan. Add the ketchup, mustard, brown sugar, pickle brine and hot sauce. Cook over medium-high heat, stirring occasionally, until the sauce is just starting to simmer and thicken, about 5 minutes.
  • Heat the vegetable oil in a large skillet (preferably cast-iron) over high heat. Add the pork and garlic; shred the meat with two forks. Cook, stirring occasionally, until the pork is crisp and golden, about 5 minutes. Season with salt and pepper.
  • Toast the bread. Top with the pork, sauce and coleslaw. Serve with the pickles.

SLOW-COOKED PULLED PORK



Slow-Cooked Pulled Pork image

Every time I bring this dish to a potluck I get asked, "Where did you get the pork?" People are surprised to hear me say that I made it. When I tell them how simple the recipe is, they are doubly surprised. The two-step process fits the demanding schedule of any teacher-easy to make and easy to serve.-Betsy Rivas, Chesterfield, Missouri

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 10 servings.

Number Of Ingredients 13

2 tablespoons brown sugar
4-1/2 teaspoons paprika
2 tablespoons coarsely ground pepper, divided
1 tablespoon kosher salt
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 boneless pork shoulder butt roast (3 to 4 pounds), cut in half
1 cup cider vinegar
1/4 cup beef broth
1/4 cup barbecue sauce
2 tablespoons Worcestershire sauce
1-1/2 teaspoons hickory Liquid Smoke, optional
10 kaiser rolls, split

Steps:

  • In a small bowl, combine the brown sugar, paprika, 1 tablespoon pepper, salt, chili powder and cayenne. Rub over roast; cover and refrigerate for 8 hours or overnight., Place roast in a 4- or 5-qt. slow cooker. Combine the vinegar, broth, barbecue sauce, Worcestershire sauce, Liquid Smoke, if desired, and remaining pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat from slow cooker; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each roll.

Nutrition Facts : Calories 419 calories, Fat 16g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1076mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

SLOW-COOKER PULLED PORK SANDWICHES



Slow-Cooker Pulled Pork Sandwiches 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 By Betty Crocker Kitchens

Categories     Entree

Time 4h45m

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, Carbohydrate 37 g, Cholesterol 100 mg, Fat 2, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g

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