Pork and Slaw Sandwiches
- 1 4-5 lb pork tenderloin or pork shoulder roast (I actually used 4 thick boneless pork tenderloin chops because that is what I had on hand).
- 1 medium onion, sliced
- 3/4 cup cider vinegar
- 1/4 cup packed brown sugar
- 1/2 tsp. salt
- 1/2 tsp. crushed red pepper
- 1/4 tsp. black pepper
- Enough large rolls for each person eating - this will serve up to 16 people (like kaiser rolls, hamburger buns, etc.) split and toasted
Place meat and onion into the slow cooker. In a small bowl combine the rest of the ingredients except the rolls and pour over the meat. Cover and cook on low setting for 10-12 hours or on high setting 5-6 hours. Transfer meat to a cutting board and pull apart. Put meat back in the slow cooker and coat with the juices. Arrange meat on roll bottoms, top with coleslaw and add roll tops.
I put some of the leftovers in the fridge for David to take to work with him for lunch tomorrow. The rest of the leftovers I froze for another meal.
Until next time, happy and HEALTHY cooking!
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