Pulled Pork Sandwich with Red Cabbage and Carrot Slaw
Servings
81 sandwich each
Ingredients
Instructions
  1. Put pork, vinegar, red pepper, black pepper, and salt in the slow cooker and turn the heat to medium. Cook, undisturbed, for 8 hours or until it is fork-tender (about 190 degrees with a meat thermometer).
  2. Remove the pork from the slow cooker and place in a large bowl (keep the liquid). While still hot, use two forks to shred the meat. Remove any fat found between the shreds.
  3. Skim as much fat as possible from the liquid in the slow cooker. Add about 1 cup of the cooking liquid to the shredded pork.
  4. Put the shredded cabbage and carrots in a separate bowl.
  5. Mix the canola oil, vinegar, salt and pepper in a small bowl and stir or whisk well.
  6. Add the dressing to the cabbage mixture and coat thoroughly.
  7. Add 1/2 cup of pulled pork to each roll or bun and top with 1/2 cup cabbage and carrot slaw. Serve right away.
Recipe Notes

Lightly toast the buns to help them stand up to the juicy fillings.

Serve with fruit salad for a complete meal.
Nutrition Facts
Pulled Pork Sandwich with Red Cabbage and Carrot Slaw
Amount Per Serving (1 sandwich eachg)
Calories 450 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 8g 40%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 77mg 26%
Sodium 481mg 20%
Potassium 710mg 20%
Total Carbohydrates 27g 9%
Dietary Fiber 6g 24%
Sugars 7g
Protein 25g 50%
Vitamin A 42%
Vitamin C 59%
Vitamin D0%
Calcium 8%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Share on Twitter