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Monday, June 22 2015

1      boneless pork shoulder roast or picnic roast, skin removed, trimmed (about 3 1/2 pounds)
1    teaspoon   seasoned salt
1    teaspoon   paprika
2    tablespoons   canola oil
1    teaspoon   canola oil
1      small onion, diced
1    cup   vinegar
3/4   cup   ketchup
1/3   cup   packed light-brown sugar
2    tablespoons   spicy brown mustard
8      seedless sandwich buns
Rub pork all over with seasoned salt and paprika. Heat oil in a large nonstick skillet over medium-high heat. Brown pork on all sides, 12 minutes.
Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Bring to a boil, then reduce heat and simmer 5 minutes.
Transfer pork to slow cooker; add sauce. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Meanwhile, prepare Coleslaw.
Remove pork from slow cooker and allow to cool slightly. With 2 forks or your hands, shred meat, discarding fat and bones. Stir pulled pork into sauce in cooker. Divide evenly among sandwich buns, topping with coleslaw, if desired.
In a medium bowl, whisk together 3/4 cup light mayo, 3 tablespoons cider vinegar, 1 tablespoon sugar, 1/4 teaspoon each celery salt and black pepper. Stir in 1 bag (1 pound) deli shredded coleslaw mix. Refrigerate until serving.

For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.


Per Serving: cal. (kcal) 485, Fat, total (g) 13, chol. (mg) 124, sat. fat (g) 4, carb. (g) 39, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 16, pro. (g) 50, vit. A (IU) 254.14, vit. C (mg) 1.75, Thiamin (mg) 1.66, Riboflavin (mg) 1.29, Niacin (mg) 22.58, Pyridoxine (Vit. B6) (mg) 1.49, Folate (µg) 43.66, Cobalamin (Vit. B12) (µg) 1.73, sodium (mg) 679, Potassium (mg) 852, calcium (mg) 67, iron (mg) 3.59, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email

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