Prep: 20 minutes
Slow Cook/Cook/Bake: 4 hours 15 minutes • Serves: 8
1 tablespoon plus 1 teaspoon slow cooker BBQ pulled pork seasoning
1-1/2 cups Market 32 apple cider
2 medium Granny Smith apples, halved, cored and thinly sliced
2 cups coleslaw mix
1/2 cup PICS plain nonfat Greek yogurt
1/4 cup PICS mayonnaise
1/2 teaspoon PICS salt
16 slices Market 32 brioche bread
1/2 cup PICS unsalted butter
16 slices PICS sharp Cheddar cheese
1. In 5- to 6-quart slow cooker, add pork; sprinkle with seasoning. Pour cider around pork; cover and cook on high 4 hours or low 8 hours. Transfer pork to large bowl; with 2 forks, shred into bite-size pieces. Pour 1/2 the liquid from slow cooker over pork; toss to combine. Makes about 4 cups.
2. Preheat oven to 375°. In medium bowl, toss apples, coleslaw, yogurt, mayonnaise and salt. Makes about 4 cups.
3. Spread 1 side of bread slices with butter; place buttered side down on work surface. Top 8 slices bread with cheese, pork mixture, apple mixture and remaining 8 bread slices, buttered side up.
4. Heat griddle or large skillet over medium-low heat; in 4 batches, cook sandwiches 4 minutes or until bread is golden brown, turning once. Transfer sandwiches to rimmed baking pan; bake 3 minutes or until cheese melts.
Approximate nutritional values per serving (1 sandwich):
775 Calories, 49g Fat (23g Saturated), 148mg Cholesterol, 997mg Sodium,
49g Carbohydrates, 4g Fiber, 17g Sugars, 12g Added Sugars, 35g Protein