Slow Cooker Cajun Pulled Pork Sandwiches
Votes: 1
Time: 8 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 533, total fat 29 G., saturated fats G., proteins 43 G., carbohydrates 23 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 533, total fat 29 G., saturated fats G., proteins 43 G., carbohydrates 23 G., fiber G., cholesterol mg, sodium mg, sugar G.
Slow Cooker Cajun Pulled Pork Sandwiches - A Step-by-Step Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1,350–1,800 g boneless pork shoulder
- 2 cartons of smoked pork sausage
- 1/4 cup plus 2 tablespoons Cajun or spicy brown mustard
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 1 tbsp. molasses
- 2 tsp paprika
- 2 tablespoons light brown sugar
- Coarse salt and freshly ground pepper
- 1/3 cup mayonnaise
- 8 sweet buns with sesame seeds
- Pickles and potato chips for serving
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Cooking the dish according to the recipe:
- In a 6.5-7.5 liter multicooker bowl, combine 1.5 cups of water, vinegar, ketchup, 1/4 cup of mustard, molasses, and 1 tbsp of brown sugar.
- In a small bowl, combine the remaining 1 tablespoon brown sugar, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub the pork with the mixture and place it in the slow cooker bowl along with the sausages. Close the slow cooker and cook for 8 hours on low.
- Transfer the pork and sausages to a platter to cool slightly. Skim off the fattier outer layer of the meat juices, then strain them into a large skillet and bring to a boil. Cook for 15 minutes, until the liquid has reduced by a third.
- Shred the pork with a fork. Coarsely chop the sausages. Mix the meat and sausages with the prepared sauce and season with salt.
- In a small bowl, combine mayonnaise and the remaining 2 tablespoons of mustard. Spread the mixture on the buns. Top with the roast pork and pickle slices, then cover with the top halves of the buns. Serve with potato chips.
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