Slow Cooker Bbq Apricot Pulled Pork Sandwich Recipes

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.

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.

SLOW COOKER PORK CHALUPAS

Steps:

• Spray slow cooker with nonstick cooking spray. Place roast inside slow cooker.
• In a separate bowl, mix together the beans, onion, garlic, green chilis, chili powder, cumin, oregano, and salt. Pour over the roast, then add enough water to the slow cooker so that the roast is almost completely covered.
• Cook on low heat for 8-9 hours, checking about half way through to make sure there is still water and add more water if needed.
• When roast is done cooking, remove bone and fat and shred using two forks. Return pork to the slow cooker in the leftover liquid and serve on tortillas with your favorite toppings.