North Carolina Pulled Pork Sandwiches
Hy-Vee lemon-lime carbonated beverage adds a slight sweetness to the pork. Pair with your favorite bottled hot pepper sauce for a sweet and spicy flavor combination.
Servings and Ingredients
|4 c. Hy-Vee coleslaw mix|
|2 tbsp. Hy-Vee light ranch dressing|
|1 (3-1/2 pound) boneless pork shoulder roast|
|1 tbsp. Hy-Vee garlic salt|
|1 tsp. Hy-Vee black pepper|
|1 c. Hy-Vee white vinegar|
|¾ c. Hy-Vee lemon-lime carbonated beverage|
|2 tsp. Hy-Vee crushed red pepper flakes|
|10 kaiser rolls, split and toasted|
|Bottled hot pepper sauce, optional|
Things To Grab
- 3 1/2 or 4-quart slow cooker
- Combine coleslaw mix and dressing; cover and chill.
- Rub roast with garlic salt and black pepper. Place roast in a 3-1/2- or 4-quart slow cooker. Combine vinegar, carbonated beverage and red pepper flakes. Add vinegar mixture to slow cooker. Cover and cook on LOW heat for 10 to 12 hours or on HIGH heat for 5 to 6 hours.
Remove pork from slow cooker. Skim fat from juices. Using two forks, shred pork. Place shredded pork in a large bowl and add enough of the juices to moisten. Divide shredded pork and prepared cabbage mixture on toasted kaiser rolls. Pass remaining sauce and, if desired, hot pepper sauce.
Hyvee Culinary Expert TipHere’s a slick way to remove fat from the juices: Place juices in a large measuring cup and chill in the freezer while you are shredding the pork. Remove from freezer and scrape off the layer of fat on top.
400 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 95mg
- Sodium: 1180mg
- Total Carbohydrates: 34g
- Protein: 36g
Vitamin A 6%
Vitamin C 20%
Hy-Vee Seasons Summer 2011.