Pork and Slaw Sandwiches

Pork and Slaw Sandwiches Recipe
Oxmoor House
Pulled pork is an instant classic and slow-cooking it is simply genius. Use packaged cabbage and carrot coleslaw to shave off prep time.

Yield:

15 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Nutritional Information

Calories 330
Caloriesfromfat 0.0 %
Fat 8.7 g
Satfat 2.1 g
Monofat 3.8 g
Polyfat 2.1 g
Protein 23.4 g
Carbohydrate 38.1 g
Fiber 1.3 g
Cholesterol 59 mg
Iron 2.3 mg
Sodium 565 mg
Calcium 78 mg

Ingredients

1 (3-pound) boneless pork loin roast, trimmed
1 cup water
1 3/4 cups barbecue sauce
2 tablespoons brown sugar
1 1/2 tablespoons hot sauce
1/2 teaspoon freshly ground black pepper
2 1/2 cups packaged cabbage-and-carrot coleslaw
1/4 cup canola mayonnaise
1 tablespoon white vinegar
1/4 teaspoon sugar
1/8 teaspoon salt
15 (2-ounce) hamburger buns

Preparation

1. Place pork and 1 cup water in a 3- to 4-quart electric slow cooker. Cover and cook on LOW for 7 hours or until meat is tender.

2. Drain pork, discarding cooking liquid. Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce and next 3 ingredients (through pepper). Cover and cook on LOW for 1 hour.

3. Combine coleslaw and next 4 ingredients (through salt) in a bowl; toss well. Place about 1/3 cup pork mixture and about 2 tablespoons slaw on bottom half of each bun; cover with bun tops.

Quick Tip: Using packaged cabbage-and-carrot coleslaw shaves time off the prep. Long gone are the days when you'd have to shred your own.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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