Slow Cooker BBQ Pulled Pork Sandwiches
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Servings: 4 - 6
- Course: Soups & Salads
Your favorite summer sandwich just got a whole lot easier — Reynolds® Slow Cooker Liners make for a juicy pulled pork and virtually no cleanup!
- For the pork:
- 2 medium onions, sliced into thin wedges
- 1/2 cup light beer or water
- 2 to 2 1/2 pounds boneless pork loin roast, trimmed of fat
- 1 teaspoon chili powder
- 1 teaspoon ground cumin, divided
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 cup barbecue sauce
- 1/4 cup cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon ground ginger
- Whole wheat hamburger buns, split and toasted
- Reynolds® Slow Cooker Liners
- For the slaw:
- 1 bag pre-shredded cabbage and carrots
- 1/4 cup olive oil
- 2 teaspoons lime zest
- 3 tablespoons lime juice
- 1 jalapeño, thinly sliced
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Line a 5-to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
Combine onions and beer in lined slow cooker. In a small bowl, combine the chili powder, 1/2 teaspoon cumin, black pepper, and garlic powder. If necessary, cut meat so it will fit in cooker. 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.
Carefully remove lid to allow steam to escape. Remove meat from slow cooker to a cutting board using a wooden or plastic utensil. Leave the liner in the slow cooker and change setting to Warm.
Pull meat apart into shreds using two forks. Return meat to the slow cooker liner. Gently stir in barbecue sauce, vinegar, honey, 1/2 teaspoon cumin, and ginger with a rubber spatula. Heat through.
To Make the Slaw
Put cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil, lime zest, lime juice, jalapeño, honey, salt, and black pepper. Cover and shake to combine. Stir into the cabbage mixture. Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with slaw. Cool slow cooker completely; remove empty liner and toss. Do not lift or transport liner with food inside.
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