Slow Cooked Pork Sandwiches With Spicy Apricot Mustard Recipes

SWEET & SPICY PULLED PORK SANDWICHES

Steps:

• Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions., In a small bowl, mix broth, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic and mustard; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw.

SLOW-COOKER PULLED PORK SANDWICHES

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.

SLOW COOKER BBQ PULLED PORK SANDWICHES

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
• Cover and cook 8 to 10 hours on low or 5 hours on high.
• Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
• Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
• Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.

APRICOT MUSTARD GLAZED PORK ROAST

Steps:

• Preheat oven to 350.
• Mix apricot preserves, Dijon mustard, vinegar, garlic salt, and pepper.
• Cover roasting pan with foil (for easier cleanup).
• Place pork roast on rack in pan.
• Pour about 2/3 of apricot-mustard mixture over roast.
• Bake at 350 degrees for 45 minutes.
• Pour remaining apricot-mustard mixture over pork roast.
• Bake another 45 minutes.
• Remove from oven, tent with foil, and allow roast to rest 15 minutes before carving.

SLOW COOKER BBQ APRICOT PULLED PORK SANDWICH RECIPE

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.

SHREDDED APRICOT PORK SANDWICHES

Steps:

• Combine the onions, preserves, brown sugar, barbecue sauce, vinegar, Worcestershire sauce and pepper flakes in a small bowl.
• Place the pork roast in the slow cooker.
• Pour the apricot mixture over the roast.
• Cover and cook on low for 8 to 9 hours.
• Transfer the pork to a cutting board; cool slightly.
• Shred the pork with 2 forks.
• Let the cooking liquid stand for 5 minutes to allow the fat to rise.
• Skim and discard fat.
• Blend the water, cornstarch, ginger, salt and pepper until smooth.
• Whisk the cornstarch mixture into the cooking liquid.
• Cook, uncovered, on high 15 to 30 minutes, or until thickened.
• Return the shredded pork to the slow cooker; mix well.
• Serve on the toasted buns.