Slow-Cooker Pulled Pork Sandwiches

• 份量: 10 servings
• 总时间: 4 hours 45 minutes

配料

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

步骤

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.

营养

• 卡路里: 520
• 总脂肪: 2
• 饱和脂肪: 8 g
• 反式脂肪: 0 g
• 胆固醇: 100 mg
• 钠: 1120 mg
• 总碳水化合物: 37 g
• 膳食纤维: 2 g
• 总糖: 15 g
• 蛋白质: 37 g