Slow Cooker BBQ Pulled Pork Sandwiches
Ingredients
- 1 Reynolds® Slow Cooker Liner
- 2 medium onions, sliced into thin wedges
- ½ cup light beer or water
- 1 (2 pound) boneless pork loin roast, trimmed of fat
- 1 teaspoon chili powder
- 1 teaspoon ground cumin, divided
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 cup barbecue sauce
- ¼ cup cider vinegar
- 1 tablespoon honey
- ½ teaspoon ground ginger
- 12 whole wheat hamburger buns, split and toasted
- 1 (8 ounce) package pre-shredded cabbage and carrots
- ¼ cup olive oil
- 2 teaspoons lime zest
- 3 tablespoons lime juice
- 1 jalapeno, thinly sliced
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
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Instructions
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
- Cover and cook 8 to 10 hours on low or 5 hours on high.
- Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
- Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
- Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.
Source
Original recipe: View Original