June Recipes

Slow-Cooker Raspberry Pulled Pork Sandwiches

Slow Cooker Raspberry Pulled Pork Sandwich on a purple background
Hands On:
35 minutes
Total Time:
395 minutes


  • 3 cups fresh raspberries, divided
  • 1 cup yellow onions, chopped
  • ¾ cup Hy-Vee tomato ketchup
  • ⅓ cup Hy-Vee apple cider flavored vinegar
  • ¼ cup Hy-Vee brown sugar, packed
  • 1 tbsp Hy-Vee spicy brown mustard
  • 2 tbsp Hy-Vee less sodium Worcestershire sauce
  • 1 (3-1/2-to-4-lbs.) boneless pork shoulder blade roast
  • 1 tsp Hy-Vee salt
  • ½ tsp Hy-Vee garlic powder
  • ½ tsp smoked paprika
  • ½ tsp Hy-Vee ground black pepper
  • 1 (12-oz.) pkg. Dole sweet kale salad kit
  • 12 Hy-Vee Bakery hamburger buns, split and toasted
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Stir together 2 cups raspberries, onions, ketchup, vinegar, brown sugar, brown mustard, and Worcestershire sauce in a 6-quart slow cooker.
Trim excess fat from pork, if desired. Combine salt, garlic powder, smoked paprika, and pepper in small bowl. Sprinkle and rub over pork roast. Place pork in slow cooker; turn to coat with sauce. Cover and cook on HIGH 5 to 6 hours or LOW 8 to 10 hours or until meat is fork tender (210°).
Transfer pork to cutting board. Transfer half of cooking juices with raspberries and onions to food processor or blender. Cover and process until smooth. Return sauce mixture to slow cooker. Repeat processing remaining cooking juices; return to slow cooker. Shred pork using 2 forks. Return pork to slow cooker; stir to coat with sauce. Cover; keep warm.
Combine salad kit greens, toppings, and dressing in medium bowl. Cut remaining 1 cup raspberries in half; add to salad mixture and toss to combine.
To serve, spoon pork mixture on bun bottoms. Top with salad mixture and bun tops.

Nutrition Facts

Serves: 12
Amount Per Serving
% Daily Value*
Total Fat: 21g 27%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 95mg 32%
Sodium: 670mg 29%
Total Carbohydrate: 59g 21%
Dietary Fiber: 3g 11%
Sugars: 22g 44%
Protein: 34g 68%

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