Spicy-Sweet Pulled Pork Sandwiches
I threw some always-available condiments into my slow cooker with a pork roast to create this fantastic pulled pork. It has become a staple sandwich filler for large get-togethers. Serve with rolls, on top of toasted crostini, or as a filling for empanadas. The flavor of the pork goes well with a cold glass of white wine. -Lori Terry, Chicago, Illinois
Prep: 30 min. Cook: 8 hours
2 medium onions, sliced (about 2 cups)
2 tablespoons brown sugar
1 tablespoon smoked paprika
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 boneless pork shoulder roast (4 to 5 pounds)
1/2 cup water
1/4 cup cider vinegar
3 tablespoons reduced-sodium soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons Sriracha Asian hot chili sauce
1 tablespoon molasses
2 garlic cloves, minced
2 teaspoons Dijon mustard
1/2 teaspoon Taste of Home - Great Flavors Mushroom Stock Concentrate
3 cups coleslaw mix
3 tablespoons lime juice
10 kaiser or onion rolls, split
Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions.
In a small bowl, mix water, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic, mustard and mushroom stock concentrate; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw. Yield: 10 servings.