Recipes and Cooking Braised Pork Sandwiches with Berry-Basil Sauce 3.7 (9) 1 Review Looking for the best slow cooker recipes? You've found one! These yummy pork sandwiches simmer away for hours before serving -- definitely a super easy slow cooker meal! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Slow Cook Time: 4 hrs Stand Time: 15 mins Total Time: 4 hrs 40 mins Servings: 6 Yield: 6 to 8 sandwiches Jump to Nutrition Facts Ingredients 1 2.5-3 pound boneless pork top loin roast (single loin) 1 teaspoon dried oregano, crushed ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon dried basil, crushed ½ teaspoon ground black pepper 1 10 ounce jar seedless raspberry preserves 1 cup fresh or frozen blueberries ¼ cup finely chopped shallots (2 medium) 2 tablespoon balsamic vinegar ½ teaspoon salt 1 clove garlic, minced 1 tablespoon olive oil 2 tablespoon cornstarch 2 tablespoon cold water ½ cup snipped fresh basil 6 - 8 ciabatta buns, split and toasted Fresh basil leaves (optional) Directions Trim fat from meat. If necessary, cut meat to fit into a 4- to 5-quart slow cooker. For rub, in a small bowl combine oregano, 1/2 teaspoon salt, garlic powder, dried basil, and pepper. Sprinkle rub evenly over meat; rub in with your fingers. In a medium bowl stir together preserves, blueberries, shallots, vinegar, 1/2 teaspoon salt, and garlic; set aside. In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat. Place meat in cooker. Pour berry mixture over meat. Cover and cook on low-heat setting for 4 to 4 1/2 hours or on high-heat setting for 2 to 2 1/4 hours. Remove meat from cooker, reserving cooking liquid. Cover meat loosely with foil and let stand for 15 minutes. Meanwhile, for sauce, in a medium saucepan combine cornstarch and the water; stir in cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in snipped fresh basil. Cut meat into thin slices or, using two forks, pull meat apart into shreds. Place meat on bottoms of buns. Spoon sauce over meat; replace tops of buns. If desired, garnish with fresh basil leaves. Rate it Print Nutrition Facts (per serving) 732 Calories 21g Fat 83g Carbs 49g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 732 % Daily Value * Total Fat 21g 27% Saturated Fat 4g 20% Cholesterol 121mg 40% Sodium 875mg 38% Total Carbohydrate 83g 30% Total Sugars 28g Protein 49g Vitamin C 7.7mg 39% Calcium 40.4mg 3% Iron 1.8mg 10% Potassium 783mg 17% Folate, total 12.1mcg Vitamin B-12 1mcg Vitamin B-6 1.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.