Hickory Smoked Pulled Pork Sandwiches


I think you will love this one! Very little prep time but oh so delicious!

Hickory Smoked Pulled Pork Sandwiches
Servings 8

1 teaspoon salt
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon black pepper
½ teaspoon granulated garlic
3 pounds pork roast
2 tablespoons Wildtree Hickory Smoked Grapeseed Oil, divided
¾ cup Wildtree Cactus Pete’s Agave Barbeque Sauce
¼ cup water
¼ cup Wildtree Fresh & Easy Coleslaw Dressing
2 tablespoons light mayo
12 ounce bag coleslaw mix
8 buns

Nutritional Info
Calories: 460
Fat: 22g
Saturated Fat: 6g
Carbohydrates: 27g
Fiber: 2g
Protein: 38g
Cholesterol: 110mg
Sodium: 680mg

Method of Preparation
Combine salt, paprika, chili powder, black pepper, and granulated garlic. Rub mixture over entire pork roast. Heat 1 tablespoon Hickory Smoked Grapeseed Oil in a nonstick skillet over medium high heat. Add the roast and sear on all sides. Transfer roast to a slow cooker. Whisk together Cactus Pete’s Agave Barbeque Sauce and water; add to the slow cooker. Cook the roast on low for 6-8 hours or high for 4-6 hours. Pork should be very tender and shred easily. While the pork is cooking, prepare the slaw. Whisk together the Fresh & Easy Coleslaw Dressing and mayo. Add the coleslaw mix and toss to coat in the dressing. Refrigerate until you are ready to serve. Once the pork is finished cooking, shred using 2 forks. Toss the pork in the liquid from the slow cooker; keep warm. Heat remaining 1 tablespoon Hickory Smoked Grapeseed Oil in a nonstick skillet over medium heat. Add the red onion and mushrooms and sauté until tender and golden, about 20 minutes. Serve shredded pork on buns with sautéed mushrooms and onions and prepared coleslaw.

Wildtree Product(s):
Cactus Pete’s Agave Barbecue Sauce
Fresh & Easy Coleslaw Dressing
Hickory Smoked Grapeseed Oil


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