Slow-Cooker Pulled Pork Sandwiches

Name: Slow-Cooker Pulled Pork Sandwiches
Prep time: 25 min
Total time: 4 h 45 min
Yield: 10
Ingredients: 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

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Prep 25 min
Total 4 hr 45 min
Servings 10

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This moist pulled pork, slow-cooked with Progresso™ chicken broth, cider vinegar, and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.

By Betty Crocker Kitchens

Updated Jan 25, 2021

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Ingredients

Pork

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

Slaw

1/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
1/4 teaspoon salt
4 cups coleslaw mix

Buns

10 burger buns

Make With

Progresso Broth

Steps

1

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.
2

Pour broth and 1/4 cup of the vinegar over pork. Cover and cook on High heat setting 4 hours.
3

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.
4

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.
5

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.

Tips from the Betty Crocker Kitchens

tip 1
If you like your pulled pork on the smoky side, try adding 1/2 teaspoon smoked paprika to the pork rub.
tip 2
Short on time? Store-bought coleslaw makes a great sandwich topper and saves you a step in the process.

Nutrition

520 Calories, 25g Total Fat, 37g Protein, 37g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 520

Calories from Fat: 220

Total Fat: 25g; 38%

Saturated Fat: 8g; 38%

Trans Fat: 0g

Cholesterol: 100mg; 33%

Sodium: 1120mg; 47%

Potassium: 570mg; 16%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 2g; 10%

Sugars: 15g

Protein: 37g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 10%; 10%

Calcium: 10%; 10%

Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;

Weekly Whisks