Slow Cooker BBQ Pulled Pork Sandwiches
Description
Your favorite summer sandwich just got a whole lot easier--Reynolds® Slow Cooker Liners make for a juicy pulled pork and virtually no cleanup!
Ingredients
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1 Reynolds® Slow Cooker Liner
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2 medium onions, sliced into thin wedges
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1/2 cup light beer or water
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1 (2 pound) boneless pork loin roast, trimmed of fat
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1 teaspoon chili powder
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1 teaspoon ground cumin, divided
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1/2 teaspoon ground black pepper
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1/4 teaspoon garlic powder
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1 cup barbecue sauce
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1/4 cup cider vinegar
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1 tablespoon honey
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1/2 teaspoon ground ginger
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12 whole wheat hamburger buns, split and toasted
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1 (8 ounce) package pre-shredded cabbage and carrots
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1/4 cup olive oil
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2 teaspoons lime zest
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3 tablespoons lime juice
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1 jalapeno, thinly sliced
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1 tablespoon honey
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1/4 teaspoon salt
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1/4 teaspoon black pepper
Directions
1
Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2
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.
3
Cover and cook 8 to 10 hours on low or 5 hours on high.
4
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.
5
Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
6
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.