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Clinton Kelly's Slow Cooker Pork Picnic Sandwiches

Slow Cooker Pork Sandwiches Clinton Kelly
Pulled Pork Sandwiches
skill level
Easy
time
Over 120min
servings
8
cost
$
Contributed by :
Slow Cooker Pork Picnic Sandwiches Recipe: Ultra rich and delicious, these pulled pork sandwiches practically make themselves with the help of a handy slow cooker.
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ingredients
  • For the Pork Sandwiches:
  • Potato Rolls; French Bread; or Flour Tortillas to serve
  • Cheddar (shredded) to serve
  • 1 jar Pickles
  • BBQ Sauce to serve
  • Honey Mustard to serve
  • 1 4-5 pound Pork Shoulder
  • Salt
  • freshly ground Pepper
  • 2 Onions (sliced)
  • 4 cloves Garlic (smashed)
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Chili Powder
  • 1 tablespoon Cumin
  • 2 bottles Beer
  • For the Cole Slaw:
  • 1/2 head Green Cabbage (sliced thinly)
  • 1/2 head Purple Cabbage (sliced thinly)
  • 1 large Carrot (finely shredded)
  • 3/4 cup Mayonnaise
  • 3 tablespoons Apple Cider or Rice Wine Vinegar
  • 2 teaspoons Celery Seed
  • 2 tablespoons Sugar
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 Onions (sliced)
    4 cloves Garlic (smashed) 
    1 4-5 pound Pork Shoulder 
    Salt
    freshly ground Pepper
    2 bottles Beer 
    1 tablespoon Brown Sugar
    1 tablespoon Chili Powder
    1 tablespoon Cumin
    For the Pork Sandwiches: In the slow cooker, create a bed of onions and garlic. Season the pork shoulder generously with salt and pepper. In a large cast iron pan, sear the pork on all sides and transfer to slow cooker. Deglaze the pan with some beer, scraping up brown bits. Pour contents of the pan into the slow cooker. Add the sugar, spices and remaining beer and cover. Cook the pork on low for 4 to 6 hours. Shred the pork and transfer to a clean jar with some of the cooking liquid.
  • 2
    1/2 head Green Cabbage (sliced thinly)
    1/2 head Purple Cabbage (sliced thinly)
    1 large Carrot (finely shredded)
    3/4 cup Mayonnaise
    3 tablespoons Apple Cider or Rice Wine Vinegar
    2 teaspoons Celery Seed
    2 tablespoons Sugar
    For the Cole Slaw: Combine the cabbages and carrot in a large bowl. In another small bowl, combine the mayonnaise, apple cider vinegar, celery seed, sugar, and season with a pinch of salt and freshly ground pepper, and mix to thoroughly combine. Add the dressing to the cabbage mixture and toss to coat. Chill in refrigerator until ready to picnic. When ready, transfer enough for 4 sandwiches (about 2 to 3 cups) to a clean jar.
  • 3
    Potato Rolls; French Bread; or Flour Tortillas to serve
    Cheddar (shredded) to serve
    BBQ Sauce to serve 
    Honey Mustard to serve
    1 jar Pickles
    Put all of the components into clean jars. Slice bread and lightly toast. Put everything in your picnic basket. Assemble open faced sandwiches with pork, cole slaw, shredded cheddar, bbq sauce, honey mustard, and pickles.

    Helpful Tip:
    1. You only need to pour the beer up to the bottom of the pork, because the onions release water. 
 
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