Monday, July 22, 2013

Honey Parmesan Pork Sandwich {Crock-Pot}

I adore my crock-pot, mainly for shredded meats, but they are so handy and delicious. When I use my crock-pot for shredding meats, it makes enough for an army. That may be an exaggeration, but it is definitely way too much for my husband and me. This may sound like a predicament, but it really is a good thing. I freeze half of it, and we eat the rest that week as leftovers for lunch or repurposed, which is why shredded meats are my favorite. There are so many options, this time Ethan, had all of the leftovers in one form. It was thinly sliced french-bread slices, on the griddle with butter, the pork, glaze, cheddar cheese, and cut in half. He proclaimed it the best sandwich ever.

This crock-pot meal was a success in our house and an even bigger success, because I didn't spend all day in the kitchen, and for the biggest success, I had all of the ingredients in my fridge or pantry!
Source: Six Sister's Stuff, via Joyously Domestic

1 boneless Pork Roast, 3-4 lbs.
2/3 cup grated Parmesan Cheese, {the kind from the shaker can}
1/2 cup of Honey
3 tablespoons of Soy Sauce
1 tablespoon of Dried Basil
2 tablespoons of Garlic, minced
2 tablespoons of Olive Oil
1/2 teaspoon of Salt
8 Sandwich Rolls
Additional Toppings: Cheese or Coleslaw

For Thickening Sauce:
2 tablespoons of Cornstarch
1/4 cup of Cold Water


First, add all of the ingredients, cheese, honey, soy sauce, basil, garlic, olive oil, and salt together and mix well.

Now, add the pork to the crockpot, pour the ingredients form the bowl over the pork.

Set your crock-pot on low for 6-7 hours.

When ready, pour the liquid from the crock-pot into a small saucepan, bring the liquid to a boil. Combine the cornstarch and water and stir into the boiling liquid. Let this thicken for 2-3 minutes.

Shred the pork with two forks. Now assemble your sandwich, place the pork on your sandwich, top with the glaze, and add cheese if desired.


Happy Cooking,
The Barbee Housewife

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