Slow-Cooker Pulled Pork Sandwiches
- Level: Easy
- Total: 7 hr 30 min
- Prep: 20 min
- Cook: 7 hr 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 660 calorie
- Total Fat
- 29 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 155 milligrams
- Sodium
- 1970 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 2 grams
- Protein
- 43 grams
- Level: Easy
- Total: 7 hr 30 min
- Prep: 20 min
- Cook: 7 hr 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 660 calorie
- Total Fat
- 29 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 155 milligrams
- Sodium
- 1970 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 2 grams
- Protein
- 43 grams
Ingredients
1 2-pound boneless pork shoulder, cut into 2-inch pieces
1/2 onion, roughly chopped
4 cloves garlic
Kosher salt and freshly ground pepper
3/4 cup ketchup
2 tablespoons spicy yellow mustard
2 tablespoons packed light brown sugar
1/4 cup sliced pickles, plus 2 tablespoons brine
2 teaspoons hot sauce
2 tablespoons vegetable oil
4 slices Texas toast or other thick white bread
1 1/4 cups prepared coleslaw
Directions
- Combine the pork, onion, garlic, 1/2 cup water, 1 teaspoon salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low, 7 hours.
- Remove the pork and garlic from the slow cooker to a bowl using a slotted spoon. Strain the juices, discarding the onion; transfer 3/4 cup of the juices to a small saucepan. Add the ketchup, mustard, brown sugar, pickle brine and hot sauce. Cook over medium-high heat, stirring occasionally, until the sauce is just starting to simmer and thicken, about 5 minutes.
- Heat the vegetable oil in a large skillet (preferably cast-iron) over high heat. Add the pork and garlic; shred the meat with two forks. Cook, stirring occasionally, until the pork is crisp and golden, about 5 minutes. Season with salt and pepper.
- Toast the bread. Top with the pork, sauce and coleslaw. Serve with the pickles.
