Pulled Pork Sandwich Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/sandwiches-wraps/pulled-pork-sandwiches/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Sun, 16 Mar 2025 00:00:15 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Pulled Pork Sandwich Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/sandwiches-wraps/pulled-pork-sandwiches/ 32 32 Spiced Pulled Pork Sandwiches https://www.tasteofhome.com/recipes/spiced-pulled-pork-sandwiches/ Fri, 17 Jan 2025 20:31:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098893

Ingredients

  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons chili powder
  • 1-1/2 teaspoons coarsely ground pepper
  • 1 boneless pork shoulder butt roast (3 to 4 pounds), halved
  • 2 tablespoons olive oil
  • 2 medium onions, halved and sliced
  • 8 garlic cloves, coarsely chopped
  • 1-1/2 cups water
  • 1 tablespoon liquid smoke, optional
  • 10 hamburger buns, split and toasted
  • Barbecue sauce
  • Sliced jalapeno pepper, optional
Text Ingredients

Directions

  1. Mix seasonings; rub over pork. In a large skillet, heat oil over medium heat. Brown pork on all sides. Transfer to a 5- or 6-qt. slow cooker.
  2. In same pan, cook and stir onions over medium heat until lightly browned, 4-5 minutes. Add garlic; cook and stir 1 minute. Add water; bring to a boil, stirring to loosen browned bits from pan. If desired, stir in liquid smoke. Add to pork.
  3. Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; discard onion mixture. Shred pork with 2 forks; return to slow cooker and heat through. Serve on buns with barbecue sauce and, if desired, jalapeno slices.

Nutrition Facts

1 sandwich: 386 calories, 18g fat (6g saturated fat), 81mg cholesterol, 669mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 28g protein.

]]> Pulled Pork Doughnut Hole Sliders https://www.tasteofhome.com/recipes/pulled-pork-doughnut-hole-sliders/ Fri, 17 Jan 2025 20:29:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098761

Ingredients

  • 1 bottle (2 liters) root beer
  • 1-1/2 cups barbecue sauce
  • 1-1/2 teaspoons salt
  • 1 teaspoon minced fresh gingerroot
  • 1 bone-in pork shoulder roast (about 3 pounds)
  • SLAW:
  • 1/2 cup mayonnaise or Miracle Whip
  • 2 tablespoons white vinegar
  • 1 tablespoon maple syrup
  • 1 package (14 ounces) coleslaw mix
  • ASSEMBLY:
  • 60 plain doughnut holes
  • 60 appetizer skewers
  • Additional barbecue sauce, optional
Text Ingredients

Directions

  1. In a large saucepan, bring root beer to a boil. Reduce heat to medium-high; cook, uncovered, until liquid is reduced by half, 30-45 minutes. Transfer to a 5- or 6-qt. slow cooker. Stir in barbecue sauce, salt and ginger. Add roast, turning to coat.
  2. Cook, covered, on low until pork is tender, 8-10 hours. For slaw, in a large bowl, mix mayonnaise, vinegar and syrup. Stir in coleslaw mix. Refrigerate, covered, until flavors are blended, at least 1 hour.
  3. Remove pork from slow cooker; skim fat from cooking juices. Remove meat from bones; shred with 2 forks. Return juices and pork to slow cooker; heat through.
  4. To serve, cut doughnut holes in half; cut a thin slice off bottoms to level. Serve pork and slaw in doughnut holes; secure with skewers. If desired, serve with additional barbecue sauce.

Test Kitchen tips
  • Serve these sliders assembled or keep the meat hot on a buffet table with all the fixings and have guests make their own.
  • The root beer adds flavor to the shredded meat, but doesn’t make it too sweet.

    • Nutrition Facts

    1 slider: 138 calories, 7g fat (2g saturated fat), 13mg cholesterol, 218mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 5g protein.

    ]]>         Slow Cooker Sweet & Spicy Pulled Pork https://www.tasteofhome.com/recipes/slow-cooker-sweet-spicy-pulled-pork/ Fri, 17 Jan 2025 20:24:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103644

    Ingredients

    • 1 boneless pork shoulder butt roast (3 to 4 pounds)
    • 1 can (15 ounces) tomato sauce
    • 1 bottle (12 ounces) beer or 1-1/2 cups beef broth
    • 1 cup packed brown sugar
    • 1/2 cup honey
    • 1/4 cup tomato paste
    • 3 tablespoons paprika
    • 4 teaspoons garlic powder
    • 1-1/2 teaspoons crushed red pepper flakes
    • 1 teaspoon salt
    • 1 teaspoon cayenne pepper
    • 1 tablespoon hickory liquid smoke, optional
    • 8 Hawaiian sweet hamburger buns, split
    Text Ingredients

    Directions

    1. Place roast in a greased 4- or 5-qt. slow cooker. In a large bowl, combine tomato sauce, beer, brown sugar, honey, tomato paste, seasonings and, if desired, liquid smoke; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.
    2. Remove roast. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through.
    3. Using tongs, place meat mixture on bun bottoms. Replace tops.

    Nutrition Facts

    1 sandwich: 648 calories, 21g fat (8g saturated fat), 126mg cholesterol, 797mg sodium, 78g carbohydrate (56g sugars, 3g fiber), 35g protein.

    ]]>         Cuban Pulled Pork Sandwiches https://www.tasteofhome.com/recipes/cuban-pulled-pork-sandwiches/ Fri, 17 Jan 2025 20:22:15 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103526

    Ingredients

    • 1 cup orange juice
    • 1/2 cup lime juice
    • 12 garlic cloves, minced
    • 2 tablespoons spiced rum, optional
    • 2 tablespoons ground coriander
    • 2 teaspoons salt
    • 2 teaspoons white pepper
    • 2 teaspoons pepper
    • 1 teaspoon cayenne pepper
    • 5 to 6 pounds boneless pork shoulder roast, cut into 4 pieces
    • 1 tablespoon olive oil
    • SANDWICHES:
    • 2 loaves (1 pound each) French bread
    • Yellow mustard, optional
    • 16 dill pickle slices
    • 1-1/2 pounds thinly sliced deli ham
    • 1-1/2 pounds Swiss cheese, sliced
    Text Ingredients

    Directions

    1. In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots.
    2. Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.

    Test Kitchen tips
  • You can use regular bread and toast these Cuban sandwiches as you would a grilled cheese.
  • To make a Cuban wrap, place meat and toppings in flour tortillas.

    • Nutrition Facts

    1 sandwich: 619 calories, 31g fat (13g saturated fat), 143mg cholesterol, 1257mg sodium, 35g carbohydrate (5g sugars, 2g fiber), 50g protein.

    ]]>         Sesame Pulled Pork Sandwiches https://www.tasteofhome.com/recipes/sesame-pulled-pork-sandwiches/ Fri, 17 Jan 2025 20:18:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103322

    Ingredients

    • 3 pork tenderloins (1 pound each)
    • 1-3/4 cups reduced-fat sesame ginger salad dressing, divided
    • 1/4 cup packed brown sugar
    • SLAW:
    • 1 package (14 ounces) coleslaw mix
    • 4 green onions, chopped
    • 1/4 cup minced fresh cilantro
    • 2 tablespoons reduced-fat sesame ginger salad dressing
    • 2 teaspoons sesame oil
    • 1 teaspoon sugar
    • 1 teaspoon reduced-sodium soy sauce
    • TO SERVE:
    • 12 multigrain hamburger buns, split
    • Wasabi mayonnaise, optional
    Text Ingredients

    Directions

    1. Place tenderloins in a 5-qt. slow cooker coated with cooking spray; pour 3/4 cup salad dressing over pork, turning to coat. Cook, covered, on low until meat is tender, 4-5 hours.
    2. Remove pork; cool slightly. Shred meat into bite-sized pieces; return to slow cooker. Stir in brown sugar and remaining salad dressing. Cook, covered, until heated through, 30-45 minutes longer.
    3. Combine slaw ingredients. Serve pork on buns with slaw and, if desired, mayonnaise.
    Health Tip: Cuts of pork with "loin" in the name, like pork tenderloin and pork loin, are some of the leanest options. However, pork tenderloin will shred much more easily than pork loin, making it a a great lean meat choice for pulled pork sandwiches.

    Nutrition Facts

    1 sandwich: 324 calories, 9g fat (2g saturated fat), 64mg cholesterol, 756mg sodium, 33g carbohydrate (14g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

    ]]>         Slow-Cooked Pork Barbecue https://www.tasteofhome.com/recipes/slow-cooked-pork-barbecue/ Fri, 17 Jan 2025 20:00:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102410

    Ingredients

    • 1 boneless pork loin roast (3 to 4 pounds)
    • 1-1/2 teaspoons seasoned salt
    • 1 teaspoon garlic powder
    • 1 cup cola, divided
    • 1 cup barbecue sauce
    • 10 sandwich buns, split
    Text Ingredients

    Directions

    1. Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender.
    2. Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.

    Nutrition Facts

    1 sandwich: 410 calories, 11g fat (3g saturated fat), 68mg cholesterol, 886mg sodium, 41g carbohydrate (11g sugars, 1g fiber), 35g protein.

    ]]>         Sweet & Smoky Pulled Pork Sandwiches https://www.tasteofhome.com/recipes/sweet-smoky-pulled-pork-sandwiches/ Fri, 17 Jan 2025 19:50:02 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101704

    Ingredients

    • 1/3 cup liquid smoke
    • 3 tablespoons paprika
    • 3 teaspoons salt
    • 3 teaspoons pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon ground mustard
    • 1 boneless pork shoulder butt roast (3 to 4 pounds)
    • 1 bottle (18 ounces) barbecue sauce
    • 10 hamburger buns, split
    Text Ingredients

    Directions

    1. In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low until meat is tender, 8-10 hours.
    2. Remove roast; cool slightly. Discard cooking juices. Shred pork with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns.
      To make ahead: In a small bowl, whisk the first 6 ingredients; rub over roast. Place roast in a freezer container and freeze. To use, place roast in refrigerator 48 hours or until completely thawed. Cook and serve as directed.

    Nutrition Facts

    1 sandwich: 436 calories, 16g fat (5g saturated fat), 81mg cholesterol, 827mg sodium, 44g carbohydrate (20g sugars, 2g fiber), 28g protein.

    ]]>         Honey Pulled Pork Subs https://www.tasteofhome.com/recipes/honey-pulled-pork-subs/ Fri, 17 Jan 2025 19:29:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100540

    Ingredients

    • 1 small onion, finely chopped
    • 1 boneless pork shoulder butt roast (2-1/2 pounds)
    • 1 bottle (18 ounces) barbecue sauce
    • 1/2 cup water
    • 1/4 cup honey
    • 6 garlic cloves, minced
    • 1 teaspoon seasoned salt
    • 1 teaspoon ground ginger
    • 8 submarine buns, split
    Text Ingredients

    Directions

    1. Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt and ginger; pour over meat. Cover and cook on high 5-6 hours or until meat is tender.
    2. Remove meat; cool slightly. Shred meat with 2 forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half.

    Nutrition Facts

    1/2 sandwich: 417 calories, 13g fat (4g saturated fat), 81mg cholesterol, 867mg sodium, 44g carbohydrate (12g sugars, 2g fiber), 29g protein.

    ]]>         Instant Pot Pulled Pork https://www.tasteofhome.com/recipes/instant-pot-pulled-pork/ Fri, 07 Mar 2025 05:53:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082224

    Ingredients

    • 2 tablespoons packed brown sugar
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon ground mustard
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 tablespoon canola oil
    • 1 boneless pork shoulder butt roast (4 pounds), cut into 3-in. chunks
    • 1-1/2 cups reduced-sodium chicken broth
    • 1-1/2 cups barbecue sauce, divided
    • 3 tablespoons cider vinegar
    • 1 teaspoon liquid smoke
    Text Ingredients

    Directions

    1. In a small bowl, whisk together brown sugar, garlic powder, onion powder, ground mustard, salt and pepper. Season pork chunks with spice mixture.
    2. Pour oil into a 6- or 8-qt. electric pressure cooker; set to saute. In batches, brown pork on all sides. Add all pork back to pressure cooker; stir in chicken broth, half of the barbeque sauce, vinegar and liquid smoke. Secure lid on pressure cooker; set toggle to sealing. Cook on manual high pressure for 40 minutes. Let naturally release 15 minutes; carefully flip toggle to venting. Once complete, carefully remove lid.
    3. Use two forks or tongs to shred pork. Discard excess cooking liquid. Stir in remaining barbeque sauce.

    Nutrition Facts

    1 serving: 297 calories, 16g fat (6g saturated fat), 90mg cholesterol, 465mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 26g protein.

    ]]>         Pulled Pork https://www.tasteofhome.com/recipes/pulled-pork-recipe/ Thu, 21 Nov 2024 06:43:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081309

    Ingredients

    • 2 cups reduced-sodium chicken broth
    • 3 tablespoons packed brown sugar
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons chili powder
    • 1 teaspoon dried thyme
    • 1 teaspoon liquid smoke
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 boneless pork shoulder butt roast (4 pounds), halved
    • 1/2 medium onion, chopped
    • 3 garlic cloves, minced
    • 1-1/2 cups barbecue sauce
    Text Ingredients

    Directions

    1. Whisk together first 8 ingredients in a 6-qt. slow cooker. Add pork, onion and garlic; stir to coat. Cook, covered, on low until tender, 7-8 hours.
    2. Remove roast; discard cooking juices. Shred pork with 2 forks. Return pork to slow cooker. Pour barbeque sauce over pork. Cook, covered, on high until heated through, about 30 minutes longer.

    Nutrition Facts

    1 serving: 309 calories, 15g fat (6g saturated fat), 90mg cholesterol, 485mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 26g protein.

    ]]>         Pulled Pork Sandwiches with White Barbecue Sauce https://www.tasteofhome.com/recipes/pulled-pork-sandwiches-with-white-barbecue-sauce/ Wed, 30 Oct 2024 18:45:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2042380

    Ingredients

    • 2 tablespoons olive oil
    • 1 bone-in pork shoulder roast (6 to 7 pounds)
    • 1 cup cider vinegar
    • 1/2 cup water
    • 1/3 cup packed brown sugar
    • 4 teaspoons kosher salt
    • 1-1/2 teaspoons pepper
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon chili powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon cayenne pepper
    • WHITE BARBECUE SAUCE:
    • 1-1/3 cups mayonnaise
    • 1/3 cup cider vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons sugar
    • 1-1/2 teaspoons pepper
    • 1 teaspoon kosher salt
    • 1 teaspoon garlic powder
    • TO SERVE:
    • 20 potato buns, split
    Text Ingredients

    Directions

    1. Drizzle oil over the bottom of a 6-qt. slow cooker. Add roast. In a small bowl, whisk vinegar, water, brown sugar, salt, pepper, onion powder, garlic powder, chili powder, paprika and cayenne ; pour over pork. Cover and cook on low 8-10 hours or until tender.
    2. Meanwhile, in a small bowl, combine all sauce ingredients; cover and refrigerate until serving.
    3. Remove roast to cutting board; shred and return to slow cooker. Serve on buns with barbecue sauce.

    Nutrition Facts

    1 sandwich: 418 calories, 24g fat (6g saturated fat), 65mg cholesterol, 867mg sodium, 27g carbohydrate (7g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 2 starch.

    ]]>         Pressure-Cooker Bo Ssam Sandwiches https://www.tasteofhome.com/recipes/pressure-cooker-bo-ssam-sandwiches/ Fri, 03 Mar 2023 10:35:38 +0000 https://www.tasteofhome.com/recipes/pressure-cooker-bo-ssam-sandwiches/

    Ingredients

    • 1/2 cup plus 1/2 teaspoon kosher salt, divided
    • 1/2 cup sugar
    • 1 boneless pork shoulder butt roast (about 3 pounds)
    • 1/2 cup water
    • 1/2 cup barbecue sauce
    • 1/3 cup gochujang (Korean red pepper paste)
    • 1/4 cup packed brown sugar
    • 3 tablespoons cider vinegar
    • 1/2 cup mayonnaise
    • 2 tablespoons minced fresh cilantro
    • 2 tablespoons lime juice
    • 12 brioche hamburger buns, split and toasted
    • Chopped lettuce, bread and butter pickle slices, thinly sliced jalapeno pepper and fresh cilantro leaves
    Text Ingredients

    Directions

    1. Combine 1/2 cup salt and sugar; rub onto all sides of roast. Wrap pork in foil; place in a shallow dish. Refrigerate overnight.
    2. Unwrap pork. Using a kitchen knife, scrape salt and sugar coating from roast; discard any accumulated juices. Transfer pork to a 6-qt. electric pressure cooker; add water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 15 minutes; quick-release any remaining pressure.
    3. Remove roast to a cutting board; let rest 15 minutes. Pour cooking liquid into a glass measuring cup and let fat rise to surface. Skim off fat; discard. Reserve 1/2 cup cooking liquid; discard remaining cooking liquid. When cool enough to handle, shred meat with 2 forks. Place shredded meat in a foil-lined rimmed baking pan.
    4. Preheat broiler. In a small bowl, combine barbecue sauce and gochujang. Stir in brown sugar, vinegar and reserved cooking juices. Pour over pork; toss to coat.
    5. Broil 3-4 in. from heat until pork is crispy, 12-15 minutes, stirring occasionally. Combine mayonnaise, cilantro, lime juice and remaining 1/2 teaspoon salt; spread over cut sides of buns. Place pork mixture on bun bottoms. Top with lettuce, pickles, jalapeno and cilantro; replace bun tops.

    Nutrition Facts

    1 sandwich: 464 calories, 22g fat (6g saturated fat), 101mg cholesterol, 1156mg sodium, 40g carbohydrate (17g sugars, 3g fiber), 25g protein.

    ]]>         Rock N Rye Pork Roast Sandwiches https://www.tasteofhome.com/recipes/rock-n-rye-pork-roast-sandwiches/ Thu, 16 Dec 2021 14:04:31 +0000 https://www.tasteofhome.com/recipes/rock-n-rye-pork-roast-sandwiches/

    Ingredients

    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon paprika
    • 1/2 teaspoon pepper
    • 1 boneless pork shoulder butt roast (1 to 2 pounds)
    • 4 cups Faygo Rock & Rye soda or cherry vanilla cream soda
    • 1 cup ketchup
    • 3 tablespoons steak sauce
    • 2 tablespoons liquid smoke
    • 1 tablespoon light brown sugar
    • 1 tablespoon cider vinegar
    • 8 hamburger buns, split
    Text Ingredients

    Directions

    1. Preheat oven to 300°. Combine garlic salt, paprika and pepper; rub over roast. Place in an ovenproof Dutch oven; add soda. Bake, covered, until pork is tender, 2 to 2-1/4 hours.
    2. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return 1 cup juices to Dutch oven. Add ketchup, steak sauce, liquid smoke, brown sugar and vinegar. Bring to a boil; cook for 5 minutes. Return meat to pan; heat through. Adjust with additional cooking juices as desired. Serve on hamburger buns.

    Nutrition Facts

    1 sandwich: 273 calories, 7g fat (2g saturated fat), 34mg cholesterol, 864mg sodium, 37g carbohydrate (17g sugars, 1g fiber), 14g protein.

    ]]>         Midnight Caribbean Pork Sandwiches https://www.tasteofhome.com/recipes/midnight-caribbean-pork-sandwiches/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/midnight-caribbean-pork-sandwiches/

    Ingredients

    • 1 tablespoon canola oil
    • 3 medium onions, cut into 1/2-inch slices
    • 1 bottle (12 ounces) amber beer or 1-1/2 cups chicken broth
    • 1/4 cup packed brown sugar
    • 10 garlic cloves, minced and divided
    • 2 tablespoons ground cumin
    • 7 teaspoons minced chipotle peppers in adobo sauce, divided
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 boneless pork shoulder butt roast (2 to 3 pounds)
    • 1 cup mayonnaise
    • 1/2 cup minced fresh cilantro
    • 12 Hawaiian sweet hamburger buns
    • 2 medium ripe avocados, peeled and sliced
    Text Ingredients

    Directions

    1. In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined.
    2. Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low 6-8 hours, until pork is tender.
    3. Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and 2 tsp. chipotle peppers. Cover and refrigerate until serving.
    4. Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado slices and mayonnaise mixture.

    Nutrition Facts

    1 sandwich: 484 calories, 29g fat (7g saturated fat), 71mg cholesterol, 400mg sodium, 36g carbohydrate (15g sugars, 3g fiber), 18g protein.

    ]]>         Luau Pork Lettuce Wraps https://www.tasteofhome.com/recipes/luau-pork-lettuce-wraps/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/luau-pork-lettuce-wraps/

    Ingredients

    • 3 teaspoons sea salt
    • 1 teaspoon pepper
    • 1 boneless pork shoulder butt roast (3 to 4 pounds)
    • 1/2 cup ketchup
    • 1/2 cup hoisin sauce
    • 1/3 cup chili garlic sauce
    • 1 pound baby portobello mushrooms, chopped
    • 1 large onion, chopped
    • 1 can (20 ounces) unsweetened crushed pineapple
    • 2 cans (8 ounces each) sliced water chestnuts, drained and chopped
    • Bibb lettuce leaves
    • Chopped green onions, optional
    Text Ingredients

    Directions

    1. Rub salt and pepper over roast; transfer to a 5- or 6-qt. slow cooker. Combine ketchup, hoisin and chili sauce; pour over roast. Top with mushrooms, onion and pineapple. Cook, covered, on low until pork is tender, 6-8 hours.
    2. Remove roast; cool slightly. Strain cooking juices. Reserve vegetables and 1/2 to 1-1/2 cups juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks. Return pork and reserved vegetables to slow cooker; pour desired amount of reserved cooking juices over pork mixture and stir to combine. Stir in water chestnuts; heat through. Serve in lettuce leaves; top with green onions, if desired.

    Nutrition Facts

    2 filled lettuce wraps: 242 calories, 6g fat (2g saturated fat), 57mg cholesterol, 1017mg sodium, 23g carbohydrate (16g sugars, 2g fiber), 24g protein.

    ]]>         Pressure-Cooker Italian Pulled Pork Sandwiches https://www.tasteofhome.com/recipes/pressure-cooker-italian-pulled-pork-sandwiches/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/pressure-cooker-italian-pulled-pork-sandwiches/

    Ingredients

    • 1 tablespoon fennel seed, crushed
    • 1 tablespoon steak seasoning
    • 1 teaspoon cayenne pepper, optional
    • 1 boneless pork shoulder butt roast (3 pounds)
    • 1 tablespoon olive oil
    • 2 medium green or sweet red peppers, thinly sliced
    • 2 medium onions, thinly sliced
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 1/2 cup water
    • 12 whole wheat hamburger buns, split
    Text Ingredients

    Directions

    1. In a small bowl, combine fennel seed, steak seasoning and cayenne if desired. Cut roast in half. Rub seasoning mixture over pork. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining pork. Press cancel.
    2. Return all to pressure cooker. Add peppers, onions, tomatoes and water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Let pressure release naturally. A thermometer inserted in pork should read at least 145°.
    3. Remove roast; shred with two forks. Strain cooking juices; skim fat. Return cooking juices, vegetables and pork to pressure cooker; heat through. Using a slotted spoon, serve pork mixture on buns.

    Nutrition Facts

    1 sandwich: 285 calories, 9g fat (2g saturated fat), 57mg cholesterol, 483mg sodium, 27g carbohydrate (6g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

    ]]>         Slow-Cooker Cubano Sandwiches https://www.tasteofhome.com/recipes/slow-cooker-cubano-sandwiches/ Mon, 01 Jan 2001 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/slow-cooker-cubano-sandwiches/

    Ingredients

    • 2 pounds pork tenderloin
    • 7 tablespoons stone-ground mustard, divided
    • 1 teaspoon pepper, freshly ground
    • 1 pound fully cooked boneless ham steak, cut into 1/2-inch cubes
    • 1 jar (16 ounces) whole baby dill pickles, undrained, sliced thick
    • 2 cups shredded Swiss cheese
    • 8 submarine buns, split
    Text Ingredients

    Directions

    1. Rub pork with 3 tablespoons mustard, season with pepper and place in a 5- or 6-quart slow cooker. Add ham and pickles, including pickle juice. Cover and cook on low 6 hours or until tender, turning halfway through.
    2. Shred pork with 2 forks. Sprinkle cheese over meat mixture; cover and cook until cheese melts, about 30 minutes.
    3. When ready to serve, slice rolls and toast lightly in a toaster oven or broiler. Spread remaining mustard evenly over both sides. Using a slotted spoon, top rolls with meat mixture. Serve immediately.

    Nutrition Facts

    1 sandwich: 526 calories, 20g fat (8g saturated fat), 118mg cholesterol, 1941mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 48g protein.

    ]]>         Maple Pulled Pork Buns https://www.tasteofhome.com/recipes/maple-pulled-pork-buns/ Mon, 04 Jun 2018 19:10:00 +0000 http://origin-www.tasteofhome.com/recipes/maple-pulled-pork-rolls/

    Ingredients

    • 1 boneless pork shoulder butt roast (2-1/2 pounds)
    • 1-1/2 teaspoons ground mustard
    • 1 teaspoon salt
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground ginger
    • 1 cup thinly sliced onion
    • 2 garlic cloves, peeled
    • 1 cup maple syrup, divided
    • 1/2 cup water
    • 3 tablespoons cider vinegar
    • 2 loaves (1 pound each ) frozen bread dough, thawed
    • 1 cup barbecue sauce
    • 1 cup shredded pepper jack cheese
    • Chopped green onions and crushed red pepper flakes
    Text Ingredients

    Directions

    1. Season pork with mustard, salt, cayenne pepper and ginger; place in a 4-qt. slow cooker. Top with onion and garlic; pour in 1/2 cup maple syrup, water and cider vinegar. Cook, covered, on low 5-7 hours or until meat is tender. Shred meat with 2 forks; discard cooking liquid and vegetables.
    2. On a lightly floured surface, roll 1 loaf dough into a 16x10-in. rectangle. Combine barbecue sauce with remaining syrup; brush 1/4 cup sauce mixture to within 1/2 in. of dough edges. Top with half the pork. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 8 slices. Place in a 9-in. pie plate, cut sides down. Repeat with remaining dough and additional pie plate. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Reserve remaining sauce mixture. Preheat oven to 400°.
    3. Bake until golden brown, about 20 minutes. Sprinkle with cheese and bake until melted, 5-10 minutes longer. Serve with reserved sauce mixture; sprinkle with green onions and red pepper flakes.

    Test Kitchen tips
  • If you have a favorite homemade or store-bought fresh dough, swap it for the frozen dough.
  • Want to make the pork faster? Use your electric pressure cooker instead of a slow cooker. Select Manual, high pressure and set time for 75 minutes. Allow to naturally release for 10 minutes then quick-release any remaining pressure.
  • Having trouble rolling your dough out? Leave it at room temp to relax for about 20 minutes and try again.
  • Spray a serrated knife with nonstick cooking spray to cut these easily.

    • Nutrition Facts

    1 roll: 358 calories, 12g fat (4g saturated fat), 50mg cholesterol, 727mg sodium, 41g carbohydrate (14g sugars, 2g fiber), 20g protein.

    ]]>         Ginger Beer Pulled Pork https://www.tasteofhome.com/recipes/ginger-beer-pulled-pork/ Fri, 18 May 2018 18:52:00 +0000 http://origin-www.tasteofhome.com/recipes/ginger-beer-pulled-pork/

    Ingredients

    • 2 teaspoons garlic salt
    • 1 teaspoon ground ginger
    • 1 boneless pork shoulder butt roast (2-1/2 pounds)
    • 1 tablespoon canola oil
    • 1 large onion, diced
    • 1 can (15 ounces) tomato sauce
    • 1 medium green pepper, diced
    • 3 tablespoons brown sugar
    • 1 tablespoon tomato paste
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon salt
    • 1 cup ginger beer
    • 8 sandwich buns, split and toasted
    • 2 cups shredded Monterey Jack cheese
    Text Ingredients

    Directions

    1. Combine garlic salt and ginger; rub onto all sides of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides, 5-8 minutes. Add onion; cook until softened.
    2. Transfer pork, onion and drippings to a 4-qt. slow cooker. Stir in next 7 ingredients.
    3. Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; cool slightly. Skim fat from cooking juices. Shred roast with 2 forks. Stir 1-1/2 cups cooking juices into shredded meat; mix well. Serve on buns with cheese.

    Test Kitchen tips
  • Pair this recipe with a crunchy cabbage slaw.
  • Serve on slider buns, pretzel or sweet Hawaiian rolls.

    • Nutrition Facts

    1 sandwich: 495 calories, 24g fat (9g saturated fat), 88mg cholesterol, 1244mg sodium, 39g carbohydrate (12g sugars, 2g fiber), 32g protein.

    ]]>         Pineapple Mango Pulled Pork https://www.tasteofhome.com/recipes/pineapple-mango-pulled-pork/ Fri, 18 May 2018 18:52:00 +0000 http://origin-www.tasteofhome.com/recipes/pineapple-mango-pulled-pork/

    Ingredients

    • 1 teaspoon kosher salt
    • 1 teaspoon coarsely ground pepper
    • 1 boneless pork shoulder butt roast (about 3 pounds)
    • 2 cans (11.30 ounces each) mango nectar
    • 1 can (8 ounces) pineapple tidbits, drained
    • 1/4 cup mango chutney
    • 2 tablespoons lemon juice
    • 2 teaspoons grated lemon zest
    • 6 green onions, thinly sliced
    • 12 Hawaiian sweet hamburger buns
    • Chopped jalapeno pepper, optional
    Text Ingredients

    Directions

    1. Rub salt and pepper over roast. Transfer to a 5- or 6-qt. slow cooker. In a small bowl, mix the mango nectar, pineapple, chutney, lemon juice and zest. Add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours. Cool slightly.
    2. Remove roast from slow cooker. When cool enough to handle, shred meat with two forks. Strain cooking juices, discarding fruit; skim fat. Return cooking juices and meat to slow cooker. Stir in green onion. Serve on buns. If desired, top with jalapeno.

    Test Kitchen tips
  • Top with chopped cilantro prior to serving.

  • Pair leftover meat with crisp bread, pickle and mustard for an easy Cuban sandwich.

    • Nutrition Facts

    1/2 cup meat mixture on 1 bun: 249 calories, 11g fat (4g saturated fat), 67mg cholesterol, 291mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 19g protein.

    ]]>         Shredded Pork Sandwiches https://www.tasteofhome.com/recipes/shredded-pork-sandwiches/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/shredded-pork-sandwiches/

    Ingredients

    • 1 boneless pork shoulder butt roast (3 to 4 pounds)
    • 1-1/4 cups ketchup
    • 1/2 cup water
    • 1/2 cup chopped celery
    • 1/4 cup chopped onion
    • 1/4 cup lemon juice
    • 3 tablespoons white vinegar
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons brown sugar
    • 1-1/2 teaspoons ground mustard
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 14 hamburger buns, split
    Text Ingredients

    Directions

    1. Place roast in a Dutch oven or large kettle. In a bowl, combine the ketchup, water, celery, onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper; pour over roast.
    2. Cover and cook over medium-low heat for 4-6 hours or until meat is tender and pulls apart easily. Shred meat with two forks. Serve on buns.

    Nutrition Facts

    1 sandwich: 382 calories, 14g fat (4g saturated fat), 111mg cholesterol, 757mg sodium, 28g carbohydrate (7g sugars, 1g fiber), 35g protein.

    ]]>         Baked Pork Chimichangas https://www.tasteofhome.com/recipes/baked-pork-chimichangas/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/baked-pork-chimichangas/

    Ingredients

    • 1 pound dried pinto beans
    • 1 boneless pork loin roast (3 pounds)
    • 3 cans (4 ounces each) chopped green chiles
    • 1 large onion, chopped
    • 1/3 cup chili powder
    • 1/2 cup reduced-sodium chicken broth
    • 30 flour tortillas (6 inches)
    • 4 cups shredded reduced-fat cheddar cheese
    • 2 cups picante sauce
    • 1 large egg white
    • 2 teaspoons water
    Text Ingredients

    Directions

    1. Place beans in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
    2. Preheat oven to 350°. Place roast in a Dutch oven. In a large bowl, combine the chiles, onion, chili powder and beans. Spoon over roast. Cover and bake 30 minutes. Stir in broth; cover and bake until a thermometer reads 145°, 30-45 minutes longer. Remove meat; let stand 10 minutes.
    3. Shred meat with 2 forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam sides down on two 15x10x1-in. baking pans coated with cooking spray.
    4. In a small bowl, whisk egg white and water; brush over tops. Bake, uncovered, until heated through, 25-30 minutes. Serve immediately or cool, wrap and freeze for up to 3 months.
    5. To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

    Nutrition Facts

    1 each: 276 calories, 8g fat (4g saturated fat), 36mg cholesterol, 475mg sodium, 30g carbohydrate (0 sugars, 6g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

    ]]>         Southwestern Pulled Pork https://www.tasteofhome.com/recipes/southwestern-pulled-pork/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/southwestern-pulled-pork/

    Ingredients

    • 2 cans (4 ounces each) chopped green chiles
    • 1 can (8 ounces) tomato sauce
    • 1 cup barbecue sauce
    • 1 large sweet onion, thinly sliced
    • 1/4 cup chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 boneless pork loin roast (2 to 2-1/2 pounds)
    • Flour tortillas
    • Optional toppings: Sour cream, shredded lettuce and chopped tomatoes
    Text Ingredients

    Directions

    1. In a 3-qt. slow cooker, combine the chiles, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Cut pork in half; place on top of tomato sauce mixture. Cover and cook on low for 8-9 hours or until meat is tender.
    2. Remove pork. When cool enough to handle, shred meat using 2 forks. Return to slow cooker and heat through. Spread on tortillas; top with sour cream, lettuce and tomatoes if desired; roll up.
    ]]>         Spare-Rib Sandwiches https://www.tasteofhome.com/recipes/spare-rib-sandwiches/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/spare-rib-sandwiches/

    Ingredients

    • 3 pounds boneless country-style pork ribs
    • 1 can (12 ounces) frozen lemonade concentrate, thawed
    • 1-1/2 cups water
    • 3 tablespoons chili sauce
    • 1 tablespoon brown sugar
    • 1-1/2 teaspoons cider vinegar
    • 2 teaspoons cornstarch
    • Sandwich buns, split:
    Text Ingredients

    Directions

    1. Place ribs in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
    2. Drain; return ribs to pan. In a small bowl, combine the lemonade concentrate, water, chili sauce, brown sugar and vinegar. Pour two-thirds of the sauce over ribs; set remaining sauce aside. Cover and cook over medium heat for 50-55 minutes or until meat is tender and sauce is thickened.
    3. When cool enough to handle, shred meat with two forks. In a large saucepan, whisk cornstarch and reserved sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shredded pork; heat through. Serve on buns.

    Nutrition Facts

    1 cup: 357 calories, 16g fat (6g saturated fat), 98mg cholesterol, 160mg sodium, 24g carbohydrate (20g sugars, 0 fiber), 30g protein.

    ]]>         Teriyaki Pulled Pork Sandwiches https://www.tasteofhome.com/recipes/teriyaki-pulled-pork-sandwiches/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/teriyaki-pulled-pork-sandwiches/

    Ingredients

    • 1 boneless pork shoulder butt roast (3 pounds)
    • 2 teaspoons olive oil
    • 1 cup finely chopped onion
    • 1 cup reduced-sodium teriyaki sauce, divided
    • 1/2 cup unsweetened pineapple juice
    • 3 tablespoons all-purpose flour
    • 8 whole wheat hamburger buns, split
    • 1 can (20 ounces) sliced pineapple, drained
    Text Ingredients

    Directions

    1. Cut roast in half. In a large skillet, brown roast in oil; place in a 5-qt. slow cooker. Add the onion, 1/2 cup teriyaki sauce and pineapple juice. Cover and cook on low for 7-9 hours or until meat is tender.
    2. Remove roast; set aside. In a small bowl, combine flour and remaining teriyaki sauce until smooth; stir into cooking juices. Cover and cook on high for 30-40 minutes or until thickened.
    3. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/2 cup onto each bun; top with a pineapple slice.
    ]]>         BBQ Pulled Pork Sandwiches https://www.tasteofhome.com/recipes/bbq-pulled-pork-sandwiches/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/bbq-pulled-pork-sandwiches/

    Ingredients

    • 1 boneless pork loin roast (2 pounds)
    • 1 cup barbecue sauce
    • 1/4 cup chopped onion
    • 2 garlic cloves, minced
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 16 slices sourdough bread
    • 1 chipotle pepper in adobo sauce, chopped
    • 3/4 cup mayonnaise
    • 8 slices cheddar cheese
    • 2 plum tomatoes, thinly sliced
    Text Ingredients

    Directions

    1. Place pork in a 3-qt. slow cooker. Combine the barbecue sauce, onion, garlic, cumin, salt and pepper; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender. Remove meat. Shred with two forks and return to slow cooker; heat through.
    2. Place bread on ungreased baking sheets. Broil 4-6 in. from the heat for 2-3 minutes on each side or until golden brown.
    3. Combine chipotle pepper and mayonnaise; spread over toast. Spoon 1/2 cup meat mixture onto each of eight slices of toast. Top with cheese, tomatoes and remaining toast.
    ]]>         Cubano Pork Sandwiches https://www.tasteofhome.com/recipes/cubano-pork-sandwiches/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/cubano-pork-sandwiches/

    Ingredients

    • 1/3 cup ground cumin
    • 1/4 cup sugar
    • 2 tablespoons onion powder
    • 1 tablespoon kosher salt
    • 1/2 teaspoon pepper
    • 1 boneless pork shoulder roast (6 to 7 pounds)
    • 2 teaspoons olive oil
    • 1 large onion, quartered
    • 1 cup dry red wine or beef broth
    • 2/3 cup lime juice
    • 1/3 cup lemon juice
    • 1/3 cup orange juice
    • 1 bay leaf
    • 1 teaspoon dried cilantro flakes
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon ground allspice
    • 4 teaspoons olive oil
    • SANDWICHES:
    • 2 loaves unsliced French bread (1 pound each)
    • 1/4 cup sweet pickle relish
    • 1/4 cup Dijon mustard
    • 8 slices Swiss cheese
    Text Ingredients

    Directions

    1. In a small bowl, mix the first 5 ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat. Cover and refrigerate 24 hours.
    2. In a large saucepan, combine onion, wine, juices, bay leaf and seasonings. Bring to a boil. Reduce heat; simmer, covered, 45 minutes. Strain sauce, discarding onion and seasonings.
    3. In a large skillet, heat oil over medium heat. Brown roast on all sides; drain. Transfer to a 6-qt. slow cooker. Pour sauce over meat. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through.
    4. Preheat oven to 325°. Split bread horizontally. Hollow out bottoms of loaves, leaving 3/4-in. shells. Spread relish and mustard inside shells. Layer with meat and cheese. Replace tops.
    5. Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices.

    Nutrition Facts

    1 slice: 368 calories, 16g fat (6g saturated fat), 76mg cholesterol, 648mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 26g protein.

    ]]>         Whiskey Barbecue Pork https://www.tasteofhome.com/recipes/whiskey-barbecue-pork/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/whiskey-barbecue-pork/

    Ingredients

    • 1/2 to 3/4 cup packed brown sugar
    • 1 can (6 ounces) tomato paste
    • 1/3 cup barbecue sauce
    • 1/4 cup whiskey
    • 2 tablespoons liquid smoke
    • 2 tablespoons Worcestershire sauce
    • 3 garlic cloves, minced
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon hot pepper sauce
    • 1/4 teaspoon ground cumin
    • 1 boneless pork shoulder butt roast (3 to 4 pounds)
    • 1 medium onion, quartered
    • 8 hamburger buns, split
    Text Ingredients

    Directions

    1. In a small bowl, mix the first 12 ingredients. Place pork roast and onion in a 5-qt. slow cooker. Add sauce mixture. Cook, covered, on low 6-8 hours or until pork is tender.
    2. Remove roast and onion. Cool pork slightly; discard onion. Meanwhile, skim fat from sauce. If desired, transfer sauce to a small saucepan; bring to a boil and cook to thicken slightly.
    3. Shred pork with 2 forks. Return pork and sauce to slow cooker; heat through. Serve on buns.

    Nutrition Facts

    1 sandwich: 505 calories, 19g fat (7g saturated fat), 101mg cholesterol, 618mg sodium, 43g carbohydrate (21g sugars, 2g fiber), 35g protein.

    ]]>         Carolina Pulled Pork https://www.tasteofhome.com/recipes/carolina-style-pork-barbecue/ Thu, 07 Sep 2017 00:31:00 +0000 http://origin-www.tasteofhome.com/recipes/carolina-style-pork-barbecue/

    Ingredients

    • 1 boneless pork shoulder butt roast (4 to 5 pounds)
    • 2 tablespoons brown sugar
    • 2 teaspoons salt
    • 1 teaspoon paprika
    • 1/2 teaspoon pepper
    • 2 medium onions, quartered
    • 3/4 cup cider vinegar
    • 4 teaspoons Worcestershire sauce
    • 1 tablespoon sugar
    • 1 tablespoon crushed red pepper flakes
    • 1 teaspoon garlic salt
    • 1 teaspoon ground mustard
    • 1/2 teaspoon cayenne pepper
    • 14 hamburger buns, split
    • 1-3/4 pounds deli coleslaw
    Text Ingredients

    Directions

    1. Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker.
    2. In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
    3. Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through. Serve pork on buns with coleslaw.
    Test Kitchen Tip
  • Some like it hot but if you're not one of them consider reducing the crushed red pepper flakes and cayenne pepper in this sauce by half.
    • Note: Reheat the pork in a saucepan over a campfire or portable cook stove.

    Nutrition Facts

    1 sandwich: 453 calories, 22g fat (6g saturated fat), 85mg cholesterol, 889mg sodium, 35g carbohydrate (14g sugars, 3g fiber), 27g protein.

    ]]>         Coffee-Braised Pulled Pork Sandwiches https://www.tasteofhome.com/recipes/coffee-braised-pulled-pork-sandwiches/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/coffee-braised-pulled-pork-sandwiches/

    Ingredients

    • 1 boneless pork shoulder butt roast (3 to 3-1/2 pounds)
    • 1/3 cup ground coffee beans
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 tablespoons canola oil
    • 2 celery ribs, chopped
    • 1 large carrot, chopped
    • 1 medium onion, chopped
    • 2 cups chicken stock
    • 1-1/2 cups strong brewed coffee
    • 2 tablespoons minced fresh parsley
    • 1 teaspoon coriander seeds
    • 1 teaspoon ground cumin
    • 1 teaspoon whole peppercorns, crushed
    • 1 cinnamon stick (3 inches)
    • 1 bay leaf
    • 10 hoagie or kaiser buns, split
    • 10 slices pepper jack cheese
    Text Ingredients

    Directions

    1. Cut roast into thirds. Combine the ground coffee, salt and pepper; rub over roast. In a large skillet, brown meat in oil on all sides; drain.
    2. Transfer meat to a 5-qt. slow cooker. Add the celery, carrot, onion, chicken stock, brewed coffee, parsley, coriander seeds, cumin, peppercorns, cinnamon stick and bay leaf; pour over roast.
    3. Cover and cook on low until meat is tender, 8-10 hours. When cool enough to handle, shred meat. Skim fat from cooking juices. Strain cooking juices, discarding the vegetables, cinnamon stick and bay leaf.
    4. Spoon about 1/2 cup pork onto each bun; top with cheese. Serve with cooking juices.

    Nutrition Facts

    1 sandwich: 458 calories, 23g fat (8g saturated fat), 85mg cholesterol, 689mg sodium, 32g carbohydrate (5g sugars, 1g fiber), 31g protein.

    ]]>