Slow Cooker BBQ Pulled Pork Sandwiches

Name: Slow Cooker BBQ Pulled Pork Sandwiches
Total time: 510
Yield: 12
Ingredients: 1 Reynolds® Slow Cooker Liner; 2 medium onions, sliced into thin wedges; ½ cup light beer or water; 1 (2 pound) boneless pork loin roast, trimmed of fat; 1 teaspoon chili powder; 1 teaspoon ground cumin, divided; ½ teaspoon ground black pepper; ¼ teaspoon garlic powder; 1 cup barbecue sauce; ¼ cup cider vinegar; 1 tablespoon honey; ½ teaspoon ground ginger; 12 whole wheat hamburger buns, split and toasted; 1 (8 ounce) package pre-shredded cabbage and carrots; ¼ cup olive oil; 2 teaspoons lime zest; 3 tablespoons lime juice; 1 jalapeno, thinly sliced; 1 tablespoon honey; ¼ teaspoon salt; ¼ teaspoon black pepper

Recipe by Reynolds KitchensR from allrecipes.com

Dinner 9 Hr. 30 Mins.

Ingredients

12 servings

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1 Reynolds® Slow Cooker Liner
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2 medium onions, sliced into thin wedges
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½ cup light beer or water
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1 (2 pound) boneless pork loin roast, trimmed of fat
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1 teaspoon chili powder
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1 teaspoon ground cumin, divided
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½ teaspoon ground black pepper
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¼ teaspoon garlic powder
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1 cup barbecue sauce
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¼ cup cider vinegar
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1 tablespoon honey

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½ teaspoon ground ginger
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12 whole wheat hamburger buns, split and toasted
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1 (8 ounce) package pre-shredded cabbage and carrots
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¼ cup olive oil
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2 teaspoons lime zest
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3 tablespoons lime juice
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1 jalapeno, thinly sliced
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1 tablespoon honey
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¼ teaspoon salt
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¼ teaspoon black pepper

Instructions

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
Cover and cook 8 to 10 hours on low or 5 hours on high.
Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.