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Slow-Cooked Barbecue Pork Sandwiches

Slow-Cooked Barbecue Pork Sandwiches

It's magic! You put the meat and sauce in the pot, and hours later come back to enjoy the ready-to-eat sandwich filling.


  • 1/2 cup barbecue sauce
  • 1/2 cup purchased sweet-and-sour sauce
  • 1 garlic clove, minced
  • 2 pounds boneless country-style pork ribs, trimmed of fat, cut into 2-inch pieces
  • 6 Kaiser rolls, split


  1. In 3 1/2 to 4-quart slow cooker, combine all ingredients except pork and rolls; mix well. Add pork; stir to coat.
  2. Cover; cook on LOW setting for 8 to 10 hours.
  3. Remove pork from slow cooker.
  4. Shred pork by pulling apart with 2 forks.
  5. Add pork back to sauce in slow cooker; mix well.
  6. If desired, to toast rolls, place cut sides up on ungreased cookie sheet; broil 4 to 6 inches from heat for 1 to 2 minutes.
  7. Spoon about 1/2 cup pork mixture into each roll.

Makes 6 sandwiches.

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Recipe and photo credit: Pillsbury.


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