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Add the pork and turn to coat. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork mixture among the rolls.
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Mix all spice rub ingredients together; Massage spice rub into meat. Wrap tightly with plastic wrap. Refrigerate for at least 3 hours, but 24 hours is best.
Whether you use the extras for classic pork recipes like Cuban-inspired sandwiches, burrito bowls, and tacos, or try something entirely new (hello, pulled pork grilled cheese!), this list is sure ...
Add the sauce to the shredded pork. To serve, spoon the pulled pork onto the bottom halves of the slider or hamburger rolls, dividing it evenly. Replace the tops of the buns; if using regular hamburger rolls, cut each sandwich in half. Serve at once. Recipe from Wine Bites by Barbara Scott-Goodman/Chronicle Books, 2011.
Pork being shredded with a fork Pulled pork, baked beans and macaroni and cheese from Peg Leg Porker in Nashville, Tennessee A pulled pork sandwich. Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor ...
Remove the pork roast from the oven and transfer to a cutting board or large platter. Tent loosely with aluminum foil and let rest for 15 to 20 minutes. “Pull” the pork apart with 2 forks to ...
Place a layer of spicy slaw on the bottom, then the finished crispy pork, more spicy slaw, 4 bread and butter pickles, a light drizzle of mayo, and top off with the top of the bun. The pork patties should be 3.5oz of sausage each. There should be 2-3 ounces of slaw per sandwich.