Slow Cooker Sweet and Spicy Pulled Pork Sandwiches
Piled high with melted cheese, coleslaw and sriracha sauce these pulled pork sandwiches make a great meal.
Foto: RecipeGirl
Ingredients
- One 4 to 5 pound boneless pork shoulder roast
- One 12-ounce jar apricot preserves
- One 12-ounce jar chili sauce
- 12 hamburger/sandwich buns ((we love onion buns))
- 12 slices cheese ((any kind, but we use cheddar))
- 2 cups coleslaw ((already prepared from the deli, or homemade))
- sriracha sauce
Steps
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Place the roast in the insert of your slow cooker (fat-side-up). In a medium bowl, whisk together the preserves and the chili sauce. Pour over the roast in the slow cooker. Put on the lid and set to cook on low for 10 to 12 hours.
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When the pork is done cooking, remove it from the pan and set it on a cutting board. Pour the sauce into a bowl and set it in the refrigerator. Shred the pork (remove any pieces of fat and discard) and put the pork into a bowl. (At this point, you can cover the pork and refrigerate until you are ready to serve.) Otherwise, pull out the sauce, skim off any fat and add several generous spoonfuls of the sauce back onto the pork. Stir to coat, reheat as you wish and you're ready to assemble.
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Preheat your broiler. Place the bottom buns on a large baking sheet. Top each bun with warmed pork and a slice of cheese. Broil 2 to 3 minutes, or until the cheese is melted and bubbly.
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Top each with coleslaw and a good drizzle of sriracha sauce. Put tops on each sandwich and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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