SLOW-COOKER PULLED PORK SANDWICHES
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
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 ROAST PORK SANDWICHES
Inspired by Italian roast pork sandwiches we've had in Philadelphia, this weeknight version uses a slow cooker to develop loads of flavor and create meltingly tender meat. The sandwich is then quickly built with provolone, arugula for a peppery bite and Giardiniera for that extra pickle-like punch to cut through the rich roast pork.
Provided by Food Network Kitchen
Categories main-dish
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on low until the meat is browned in spots and tender, 7 hours.
- Pull the pork apart with tongs or 2 large forks. Discard any large chunks of fat and discard the rosemary and bay leaf. Toss the meat in the juices; season with salt and pepper.
- Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread, if desired. Divide the cheese among the bottom halves of the bread, then top with the meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of giardiniera brine, the pepperoncini and arugula.
- Strain the juices from the slow cooker into a liquid measuring cup, then pour into small ramekins or cups. Serve with the sandwiches for dipping.
Nutrition Facts : Calories 750, Fat 43 grams, SaturatedFat 13 grams, Cholesterol 134 milligrams, Sodium 1289 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 45 grams, Sugar 4 grams
SLOW-COOKER PULLED PORK SANDWICHES
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
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 KALUA PORK SANDWICHES
No need to wait for your next luau for the tender, smoky flavors of Kalua pork. Cooked in your slow cooker and served on buns, this delicious shredded pork dish will make you long for the islands.
Provided by By Jessica Walker
Categories Entree
Time 14h10m
Yield 16
Number Of Ingredients 4
Steps:
- Make 1-inch slits all over each pork roast. Rub 1 tablespoon salt on each, making sure to get every area.
- Place pork in 3- to 4-quart slow cooker. Pour 1 tablespoon liquid smoke on each; rub all over pork.
- Cover; cook on Low heat setting 14 hours.
- Remove pork from slow cooker; place on cutting board or large plate. Shred pork with fork; serve in buns.
Nutrition Facts : Calories 210, Carbohydrate 22 g, Cholesterol 35 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 3 g, TransFat 0 g
CROCK POT PORK TAMALE FILLING
I love using my Crock Pot and just happend to throw stuff from my pantry in a pot and there you go. The first time I made this, it was almost too hot to eat. Now I crave it. I've changed it here and there, so hopefully this recipe is the final one I came up with.
Provided by Shelly Goodman Wrig
Categories Pork
Time 10h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Toss all ingredients in a Crock pot and cook for min 10 hours (usually I'll start this the night before and let cook all night).
- Take out roast and strain the broth, reserving about 3 cups.
- Take all the"stuff" you strained out and put into a blender (you'll get a nice paste mixture).
- Mix in some of the reserved broth (but you don't want it to be too running) and blend once more.
- Shread your pork and place into a large bowl.
- Now mix all the stuff you blended into the meat.
- Make sure to taste it and adjust if you need more broth or salt and pepper.
- Spread mixture on your prepared masa or on a burrito shell.
- It's wonderfully flavored.
Nutrition Facts : Calories 273.4, Fat 8.8, SaturatedFat 3, Cholesterol 107.2, Sodium 117.1, Carbohydrate 7.8, Fiber 0.8, Sugar 1.8, Protein 39
EASY SLOW-COOKER TAMALE DINNER
Here is a quick and easy dinner, which is very satisfying. No need to fool with corn husks here! My parents and friends often request this for dinner. -Laurel Lawshae, Round Rock, Texas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, cook turkey over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. In a large bowl, combine egg, milk and cornmeal until smooth. Add tomatoes, corn, seasonings and turkey. , Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until edges are brown, 4-5 hours. Serve with cheese, sour cream and salsa. If desired, sprinkle with green onions.
Nutrition Facts :
SLOW-COOKED BARBECUED PORK SANDWICHES
These saucy sandwiches are great for a hungry crowd and easy to prepare. Once the meat is cooked, just keep it warm in the slow cooker until it's time to serve. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in butter until tender. Stir in the tomato puree, brown sugar, steak sauce, lemon juice and salt. Cook over medium heat until sugar is dissolved and heated through., Place roast in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 7-9 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through. Serve on rolls. Top with coleslaw if desired.
Nutrition Facts :
SLOW COOKER PULLED PORK SANDWICHES
I found this in Woman's Day magazine. The pork has a great rub and is cooked in chicken broth, which with added ingredients, make a terrific sauce to pour over meat. With the temp hitting 100 this was just what I was looking for served with cold slaw, corn and great pickles.
Provided by keyes123
Categories Lunch/Snacks
Time 6h10m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl stir 1 tbsp of the sugar, paprika, chili powder, cumin, and pepper; set aside.
- Lay pork on plastic wrap and rub all sides with the spice rub.
- Wrap in the plastic wrap refrigerate for 1 hour of overnight.
- Unwrap and place in slow cooker with chicken broth. Cook on high for 6 hours and low for 8 hours.
- Remove pork and cut into 6 sections and allow to cool 20 minutes or until cool enough to handle.
- Pour cooking liquid into small saucepan add vinegar, ketchup and remaining brown sugar. Cook until sugar dissolved about 2 minutes using forks or your hands pull meat apart into shreds discarding excess fat.
Nutrition Facts : Calories 869.6, Fat 48.1, SaturatedFat 16.3, Cholesterol 187.1, Sodium 595.2, Carbohydrate 44.8, Fiber 2.4, Sugar 14.4, Protein 61.1
THE BEST SLOW COOKER BBQ PULLED PORK AND COLESLAW SANDWICHES RECIPE
This recipe for Slow Cooker BBQ Pulled Pork sandwiches is SO easy and the crunchy, creamy coleslaw takes it over the top!
Provided by Camille Beckstrand
Categories Main Course
Time 8h30m
Number Of Ingredients 17
Steps:
- Spray slow cooker with a little bit of non-stick cooking spray or olive oil.
- In a small saucepan, mix together seasonings (paprika, salt, pepper, garlic powder, and dry mustard) and rub on the outside of the pork roast. Take a larger roast. Place pork roast in slow cooker.
- Pour beef broth around the bottom of the slow cooker (don't pour it directly on the roast or it will rinse off all the seasonings).
- Cook on low heat for 8-10 hours (or high heat for 5-6, but I feel like the pork is more tender if you cook it on low).
- Shred the meat with 2 forks and pour in a bottle of your favorite BBQ sauce. Mix all together and serve on a bun with coleslaw.
- To make the coleslaw, combine coleslaw, cabbage and carrots in a large bowl. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill until ready to serve.
Nutrition Facts : Calories 406 kcal, Carbohydrate 48 g, Protein 24 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 65 mg, Sodium 1823 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
PORK TAMALES
A little variation here from the traditional, in that this is 100% my own personal recipe for the pork mixture. I also prefer beef broth in the masa as compared to chicken broth. But I think you'll agree these are some darn good tamales.
Provided by Brian Genest
Categories Tamales
Time P1DT5h55m
Yield 15
Number Of Ingredients 20
Steps:
- Soak corn husks in water for 24 hours prior to cooking, using something heavy to keep them submerged.
- Prepare pork filling: Place guajillo chile peppers in a dry skillet over medium heat; dry roast until fragrant, 20 to 30 seconds per side. Pour some water over top and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.
- Add beef broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and pepper to the blender and process until smooth.
- Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Mix with the sauce until combined.
- Combine masa, baking powder, garlic powder, and salt for dough in the bowl of a stand mixer fitted with the whisk attachment; whisk to combine. Add beef broth and lard and whisk well; the resulting mixture should have an almost fluffy consistency and be relatively tacky.
- Roll out a corn husk and pat it dry. Spread the dough evenly in the center of the corn husk, leaving room around the edges. Dollop a line of pork filling down the center. Fold the bottom of the husk up, then fold one edge over the filling. Tuck that edge under the filling and dough, and roll toward the other edge to seal around the filling. Fold the top down and tie with kitchen string, wrapping twice to secure. Repeat to make remaining tamales.
- Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
- Place tamales vertically into the steamer basket, with the sealed edges down. Cover the pan and steam for 1 hour. Serve hot.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 15.3 g, Cholesterol 77.9 mg, Fat 31.3 g, Fiber 2.7 g, Protein 18.1 g, SaturatedFat 11.2 g, Sodium 2474.4 mg, Sugar 1.3 g
SLOW-COOKED PULLED PORK SANDWICHES
These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious, sweet and tangy sauce to be served on sandwich buns.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 9h15m
Yield 12 sandwiches, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the prok and cook until well browned on all sides.
- Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
- Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.
- Remove the pork from the cooker to a cutting board an let set for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork mixture among the rolls.
- RECIPE TIPS:.
- Time Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
- Serving Suggestion: Serve with savory coleslaw with green and red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.
Nutrition Facts : Calories 169.7, Fat 3.2, SaturatedFat 0.7, Sodium 528.5, Carbohydrate 30.6, Fiber 1.1, Sugar 11, Protein 4.8
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