Your favorite summer sandwich just got a whole lot easier--Reynolds® Slow Cooker Liners make for a juicy pulled pork and virtually no cleanup!
Preparation Time
30 mins
Cooking Time
8 hr
Total Time
8 hr 30 mins
Calories
622 Calories
Recipe Instructions
Step 1
Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
Step 2
Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
Step 3
Cover and cook 8 to 10 hours on low or 5 hours on high.
Step 4
Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
Step 5
Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
Step 6
Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.
Ingredients
½ teaspoon ground ginger
¼ teaspoon salt
1 tablespoon honey
½ teaspoon ground black pepper
¼ cup olive oil
¼ cup cider vinegar
¼ teaspoon garlic powder
1 teaspoon chili powder
1 cup barbecue sauce
2 teaspoons lime zest
¼ teaspoon black pepper
3 tablespoons lime juice
1 Reynolds® Slow Cooker Liner
2 medium onions, sliced into thin wedges
½ cup light beer or water
1 (2 pound) boneless pork loin roast, trimmed of fat
1 teaspoon ground cumin, divided
12 whole wheat hamburger buns, split and toasted
1 (8 ounce) package pre-shredded cabbage and carrots
