I found a new recipe for crockpot pork sandwiches. If this one doesn’t interest you, try one of these ….
Adapted from Williams-Sonoma‘s “Food Made Fast: Slow Cooker.”
|3||tablespoons canola or corn oil|
|4||pounds boneless pork shoulder, cut into 4 equal pieces|
|1||yellow onion, finely chopped|
|1||cup cider vinegar|
|1/2||cup dark molasses|
|1/3||cup firmly packed brown sugar|
|2||teaspoons red pepper flakes|
|1||tablespoon Worcestershire sauce|
|1||teaspoon each: dry mustard, salt, freshly ground pepper|
|12||soft sandwich rolls, toasted|
1. Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.
2. Pour off all but 1 tablespoon of the fat from skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.
3. Cover slow cooker; cook on high until pork is very tender, 4-5 hours. (The pork can be cooked on low 8-10 hours).
4. Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.
Nutrition information per serving: 480 calories, 32% of calories from fat, 16 g fat, 5 g saturated fat, 97 mg cholesterol, 43 g carbohydrates, 38 g protein, 656 mg sodium, 1 g fiber