Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Watch how to make this recipe.
BBQ Pulled Pork Sandwich
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- Level: Easy
- Total: 6 hr 25 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 513
- Total Fat
- 34 g
- Saturated Fat
- 11 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 32 g
- Cholesterol
- 130 mg
- Sodium
- 765 mg
The only match for this decadent slow cooker pulled pork is a slaw. I like my slaws simple: No mayo, nothing creamy, just zingy and crunchy. It's simply cabbage, carrots, cilantro or parsley, lime juice and salt. The end forever.
- Level: Easy
- Total: 6 hr 25 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 513
- Total Fat
- 34 g
- Saturated Fat
- 11 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 32 g
- Cholesterol
- 130 mg
- Sodium
- 765 mg
Ingredients
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Directions
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24m
Easy
CLASS
- Split hamburger buns and your favorite barbecue sauce, for serving
- Heat the oil in a large skillet over medium-high heat until shimmering. Rub the onion soup mix and 2 tablespoons salt all over the pork, then sear until brown all over, about 4 minutes per side and 1 minute per edge.
- Add the apple cider vinegar, brown sugar, molasses, paprika and a pinch of salt to the slow cooker. Transfer the pork to the slow cooker and cook on low for 6 to 8 hours.
- Meanwhile, combine the carrot, cabbage, parsley, lime juice and a pinch of salt in a large bowl. Toss to combine and chill until you're ready to inhale.
- Remove the pork from the slow cooker, and gently shred it with two forks. (Discard any fat.) Toss the shreds back in with the cooking juices.
- Serve the pulled pork on buns, topped with your favorite barbecue sauce and slaw!
