Hot Pepper Pork Sandwiches

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  • Makes: 8 servings
  • Serving Size: 1 sandwich
  • Makes: 8 sandwiches
  • Prep: 15 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

Hot Pepper Pork Sandwiches

Directions

  1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker; sprinkle with fajita seasoning. Add enchilada sauce and jalapeno peppers.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Remove meat from cooker, reserving cooking liquid. Using two forks, pull meat apart into shreds. Transfer shredded meat to a large bowl. Stir in 1 cup of the cooking liquid. Stir in enough additional cooking liquid to reach desired moistness. To serve, fill each toasted bun with about 1/2 cup of the meat mixture. If desired, serve with banana peppers.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Hot Pepper Pork Sandwiches)

  • Per serving:
  • 343 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 92 mg chol. ,
  • 559 mg sodium ,
  • 26 g carb. ,
  • 3 g fiber ,
  • 33 g pro.

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