Stir together 2 cups raspberries, onions, ketchup, vinegar, brown sugar, brown mustard, and Worcestershire sauce in a 6-quart slow cooker.
Raspberries are tart and subtly sweet, making them a delicious addition to pulled pork sandwiches. Prepare these Slow-Cooker Raspberry Pulled Pork Sandwiches to level up your sandwich game at your next picnic or barbecue!
Servings and Ingredients
|3 c. fresh raspberries, divided|
|1 c. yellow onions, chopped|
|¾ c. Hy-Vee tomato ketchup|
|⅓ c. Hy-Vee apple cider flavored vinegar|
|¼ c. Hy-Vee brown sugar, packed|
|1 tbsp. Hy-Vee spicy brown mustard|
|2 tbsp. Hy-Vee less sodium Worcestershire sauce|
|1 (3-1/2-to-4-lbs.) boneless pork shoulder blade roast|
|1 tsp. Hy-Vee salt|
|½ tsp. Hy-Vee garlic powder|
|½ tsp. smoked paprika|
|½ tsp. Hy-Vee ground black pepper|
|1 (12-oz.) pkg. Dole sweet kale salad kit|
|12 Hy-Vee Bakery hamburger buns, split and toasted|
Things To Grab
- 6-quart slow cooker
- Small bowl
- Meat thermometer
- Food processor or blender
- 2 forks
- Medium bowl
Trim excess fat from pork, if desired. Combine salt, garlic powder, smoked paprika, and pepper in small bowl. Sprinkle and rub over pork roast. Place pork in slow cooker; turn to coat with sauce. Cover and cook on HIGH 5 to 6 hours or LOW 8 to 10 hours or until meat is fork tender (210 degrees).
Transfer pork to cutting board. Transfer half of cooking juices with raspberries and onions to food processor or blender. Cover and process until smooth. Return sauce mixture to slow cooker. Repeat processing remaining cooking juices; return to slow cooker. Shred pork using 2 forks. Return pork to slow cooker; stir to coat with sauce. Cover; keep warm.
Combine salad kit greens, toppings, and dressing in medium bowl. Cut remaining 1 cup raspberries in half; add to salad mixture and toss to combine.
To serve, spoon pork mixture on bun bottoms. Top with salad mixture and bun tops.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 95mg
- Sodium: 670mg
- Total Carbohydrates: 59g
- Protein: 34g