Comida Kraft
Recipe Box

Slow-Cooker BBQ Pork Sandwiches

Prep Time
10
min.
Total Time
8
hr.
10
min.
Servings

8 servings

BBQ enthusiasts know low and slow leads to the tenderest meat. Use your slow cooker to get the same results for these pork sandwiches.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Place meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
  • Remove meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir to coat with sauce.
  • Fill rolls with meat mixture and Singles just before serving.

Serving Suggestion

For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.

To Double

Serving a crowd? Prepare as directed, doubling all ingredients. Makes 16 servings.

Special Extra

For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 480
Total fat 19g
Saturated fat 7g
Cholesterol 95mg
Sodium 820mg
Carbohydrate 43g
Dietary fiber 2g
Sugars 10g
Protein 32g
% Daily Value
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 35 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I changed up this recipe a little to have more control on the amount of moisture in the bbq. I changed up this recipe a little to have more control on the amount of moisture in the bbq. I cooked the meat with only enough bbq sauce to cover the top of the roast. After it had finished cooking, I removed the meat from the slow-cooker and poured the juice into a separate container. The meat was then shredded and put back in the slow-cooker with the bbq sauce called for in the recipe. Add only enough juice back into the meat to keep everything nice and moist. This recipe works just as well with beef as with pork.
Date published: 2012-01-01
Rated 5 out of 5 by from I couldn't find the right size pork shoulder at our grocery store, so I got a 2-3 pound boneless... I couldn't find the right size pork shoulder at our grocery store, so I got a 2-3 pound boneless pork tenderloin and used that instead. My kids are not big onion fans, so I only used 1 onion instead of the 3 that the recipe calls for. I drained the liquid off of the meat and removed the onions after it was finished cooking, shredded the meat and poured an extra half cup of BBQ sauce on the meat and mixed it around. We ate on this for DAYS! It was delicious and had a onderful smoky flavor even though it had not been smoked. I will DEFINITELY be making this one again, and again!
Date published: 2010-01-30
Rated 3 out of 5 by from THe first time I made this, there wasn't enough liquid, the BBQ sauce burnt, and so did the bottom... THe first time I made this, there wasn't enough liquid, the BBQ sauce burnt, and so did the bottom of the roast; there was enough left that my family of 4 could still have dinner. What we had was tasty. This time, I seasoned the roast w/a bit of Bl Pepper & Onion Powder, then I combined a can of Campbell's French Onion Soup, and 1 1/4 cups of BBQ sauce, and I only used 1 onion, I poured the mixture over the roast, and topped with a little more BBQ sauce. We'll see how this comes out....
Date published: 2009-08-19
Rated 4 out of 5 by from Made this Sunday night and it wasn't too bad. Made this Sunday night and it wasn't too bad. Yes, it was a little watery and a bit bland right after it was done cooking. However, my fiance and I waited until the next day to eat it. We added a few more squirts of the BBQ sauce, mixed it in and let it sit overnight to thicken. It tasted better the next day! However, we both think it needs a kick to it, but not sure what. I will make again but add a few more ingredients.
Date published: 2007-09-25
Rated 4 out of 5 by from Very good recipe! Very good recipe! I only changed a few things. I used a bone in pork boston butt roast (butcher was out of shoulder roast), I only used 1 onion and added a little worcestershire sauce. I also drained the roast off, shredded it and then put it back in the crock pot with the remaining sauce from the bottle. It was very good and easy to make. Shredding was simple as the pork had just fallen off the bone. Will make again!
Date published: 2009-12-08
Rated 5 out of 5 by from I love this recipe! I love this recipe! I placed the pork shoulder in the slow cooker with just water (not a fan of onions, so I omitted them completely) and let it cook for 9 hours on low. Then, I removed the meat from the slow cooker, poured the liquid out of the slow cooker, and put the shredded pork back in the slow cooker with the bbq sauce for another 30 minutes. Yum! And the cheese makes a nice completion to the sandwich.
Date published: 2010-10-20
Rated 5 out of 5 by from This was a huge hit at work and at home. This was a huge hit at work and at home. Easy to make and it feeds a bunch of people. Only thing I did different is once the meat was cooked I drained all the juice and placed the shredded meat back in the crock-pot with fresh barbecue sauce. I added about a cup of the leftover juices to keep the meat moist while it sat in the crock-pot on warm. This was delicious and all ages will love it.
Date published: 2008-09-22
Rated 4 out of 5 by from Good and easy but I did do some adjustments to match my family's preferences. Good and easy but I did do some adjustments to match my family's preferences. We don't care for sweet bbq so I threw in some prepared yellow mustard and worchestire(sp?) sauce and only about a half onion which I removed before serving. I also omitted the cheese. Good and easy and made the house smell so good.Will make this again instead of making my own sauce as I have been doing.
Date published: 2009-03-10
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