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Slow Cooker BBQ Pulled Pork Sandwiches

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Slow Cooker BBQ Pulled Pork Sandwiches

Directions

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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
  • Methods :

  • 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.
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