Pulled Pork Sandwiches

Makes 8 servings

Ingredients

• 2 medium onions, cut in half and thinly sliced
• ½ cup ketchup
• ¼ cup cider vinegar
• ½ cup packed brown sugar
• ¼ cup tomato paste
• 1½ Tbsp. paprika
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. prepared mustard
• 4 cloves minced garlic
• 1½ tsp. ground black pepper
• 3 lbs. fresh boneless pork roast, cut into 3 pieces
• 2 packages gluten-free Three Bakers Whole Grain Hamburger Buns

Directions:

1. In a slow cooker, stir together onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, garlic and pepper.
2. Add pork to sauce mixture in crock pot, turning to coat well with sauce.
3. Cover slow cooker with lid and cook on low setting for 8 to 10 hours or until pork is very tender.
4. Transfer pork to a large bowl or rimmed platter. Pull pork into shreds with 2 forks, discarding any fat that needs to be removed.
5. Return shredded pork to slow cooker and toss with thickened sauce to combine.
6. Assemble sandwiches: spoon pulled-pork onto the bottom half of the Three Bakers Whole Grain Hamburger Buns and top with a scoop of coleslaw and the bun tops.

Creamy Coleslaw

Makes 8 servings

Ingredients

• ½ cup gluten-free mayonnaise
• 1 Tbsp. apple cider vinegar
• 1½ tsp. sugar
• Coarse salt and ground pepper, to taste
• ½ small green cabbage, thinly sliced (about 5 cups)
• ¼ small red cabbage, thinly sliced (about 3 cups)

Directions:

1. In a bowl, mix together mayonnaise, vinegar, sugar, salt and pepper.
2. Add sliced cabbage. Mix cabbage with sauce until well combined.
3. Serve coleslaw as a side or spoon it on top of the pork in the sandwiches.