Crock Pot Pulled Pork BBQ Sandwiches
The crock pot is a great way to keep your kitchen cool and save time in the kitchen in those hot summer months. I love to make this dish when I'm feeding a crowd so I can prepare other dishes while it cooks. This meal makes A LOT of pork...I like to make 6 sandwiches with half of the pork and use the rest for Pulled Pork Nachos the next day for another great meal!
Prep Time: 7 minutes to prepare the night before and 5 minutes to shred the pork before serving.
Cook Time: 8 hours on LOW in the crock pot or 4 hours on HIGH
Serving: 12 servings (4 ounces of BBQ pulled pork on one bun)
Total Cost: $15.50
- 1 tablespoon chili powder
-1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons brown sugar
-3 pounds of pork tenderloin, whole
-1 cup chicken broth
- 1 cup BBQ sauce (check out my LBJ Barbeque Sauce recipe for a homemade sauce)
- 12 whole wheat burger buns
Spray a 4 quart crock pot with cooking spray. For the pork rub, combine the chili powder, garlic powder, cumin, paprika, salt, pepper and brown sugar in a small bowl. Lay out the pork pieces on a large plastic cutting board and rub down completely with the chili rub. Place the seasoned pork into the slow cooker and pour in chicken stock around the outside edges of the pork.
Slow cook the pork on HIGH for 4 hours or LOW heat for 7-8 hours. When it's fully cooked, the liquid will be simmering and the pork should pull apart very easily with a fork. Remove the pork and place into a big bowl for easy shredding. If desired, place half of the shredded pork into a container and refrigerate for Pulled Pork Nachos if desired. See Left-Over Idea below the recipe.
Pour 1/3 cup BBQ sauce over the shredded pork and stir to combine. Distribute pork evenly over the 6 burger buns and top with 1 more tablespoon of BBQ sauce on each sandwich. Serve hot with your favorite coleslaw or my Asian Cabbage Salad!
Nutritional Information for One Sandwich
Calories: 380 Total Fat: 7.8g Sodium: 729.1 Carbohydrates: 40g
Fiber: 4.6g Sugar: 16g Protein: 38.4g
Left-Over Meal! Use leftover shredded pork to top nachos! Lay out your favorite tortilla chips on a rimmed baking sheet (I like Tostitos Multigrain) and top with 1 cup of shredded sharp cheddar, left over pork and ½ cup chopped scallions/green onions. Bake for 6-8 minutes at 400 degrees, or until the cheese is fully melted. Serve with light sour cream, salsa or avocados.
Lauren K specializes in healthy meals that won’t break your budget. For more great ideas, visit Lauren K’s Kitchen.
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