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Slow Cooker

Pulled Pork Sandwich with Jicama Slaw
Ingredients
5 cups root beer
1 (3 to 4 lb.) boneless pork loin roast
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup fresh lime juice
1 Tbsp. honey, plus additional for optional topping
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 lb. jicama, peeled and grated
1 English cucumber, unpeeled and scrubbed, halved, and seeded, sliced into thin half moons
1 red bell pepper, halved and very thinly sliced
1 red bell pepper, halved and very thinly sliced
1 (12 oz.) bottle Taste of Inspirations Maple Chipotle Barbecue Sauce
6 Nature's Place All Natural Ciabatta Rolls
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Pulled Pork Sandwich with Jicama Slaw

Pulled Pork Sandwich with Jicama Slaw

Pulled Pork Sandwich with Jicama Slaw
  • Servings:Serves 6 to 8
  • Prep Time:40 minutes
  • Cook Time:480 minutes
directions
1. Pour 2 cups of the root beer in a slow cooker. Place pork in the cooker fat side up. Pour additional root beer over the pork until it is completely submerged. Cook on high for 4 hours or low for 8 hours. Pork should be tender.
2. When pork is almost ready, in a medium bowl, whisk together oil, vinegar, lime juice, and honey until blended. Whisk in chili powder, salt, and pepper. Alternately, combine these ingredients in a jar with a tight-fitting lid and shake well to combine.
3. In a large bowl, combine jicama, cucumber, and red pepper. Pour dressing on top, and gently toss until mixed. Cover bowl and chill until pork is ready.
4. When pork loin is ready, transfer to a large bowl. Using two forks, shred or “pull" the pork into bite-size pieces. Pour the bottle of barbecue sauce over the pork and stir until well combined.
5. Assemble the sandwiches. Slice each roll in half. Divide pork among the 6 rolls, then top with the jicama slaw. Serve immediately.
Source: Hannaford fresh Magazine, March - April 2013
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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