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Ingredients
Slow Cooker Pulled Pork Sandwiches
- Ingredients
- 36 ozs Pork (boneless, shoulder or butt; upper shoulder)
- 1 Tbsp light brown sugar
- 1 Tbsp ground paprika (sweet)
- 1 tsp coarse salt
- freshly ground peppers
- 2 large onions
- 8 ozs Ginger ale (or root beer)
- ½ bottle Barbecue sauce (such as Sweet Baby Ray's)
- 1 handful Arugula
- 2 red chili peppers
- 4 Pickle
- 7 Ciabatta (rolls)
Rinse the pork and pat dry. Mix the brown sugar with the paprika in a bowl, and season with salt and pepper. Rub the pork all over with brown sugar mixture.
Peel the onions and cut into rings. Sprinkle half of the onions in a crockpot. Place the pork over the onion bed in the crockpot and cover with the remaining onions. Pour the ginger ale, cover the crockpot, and slow cook on low heat for 6-8 hours.
Take out the cooked pork from the crockpot, remove the onions and set aside. If necessary, remove excess fat from the pork and pull apart the meat using forks to get the typical "pulled pork" consistency.
Put the pork along with the onions back into the crock pot and mix in the barbecue sauce. Cover the crockpot and cook for 1-2 hours.
Rinse the arugula and shake dry. Rinse the red chile pepper, remove the seeds and cut into rings. Cut the pickle into small cubes. Cut the ciabatta rolls cut in half.
Mix the red chile pepper and pickle into the pulled pork. Place the arugula over the bottom halves of ciabatta rolls. Top the arugula with the pulled pork and close the sandwich with top halves.
(Percentage of daily recommendation)
| Calorie | 872 cal. | (42 %) | ||
| Protein | 69.87 g | (71 %) | ||
| Fat | 8.07 g | (7 %) | ||
| Carbohydrates | 124.83 g | (83 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 2.53 g | (8 %) |