Slow-Cooker Pulled Pork Sandwiches

• servings: 10 servings
• total time: 4 hours 45 minutes

Ingredients

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

Directions

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

• Calories: 520
• Total Fat: 2
• Saturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 100 mg
• Sodium: 1120 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 2 g
• Total Sugars: 15 g
• Protein: 37 g