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Oxmoor House Photo by: Oxmoor House

Pork and Slaw Sandwiches

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

Oxmoor House SEPTEMBER 2012

  • Yield: 15 servings (serving size: 1 sandwich)

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.

Nutritional Information

Amount per serving
  • Calories: 330
  • Calories from fat: 0.0%
  • Fat: 8.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 2.1g
  • Protein: 23.4g
  • Carbohydrate: 38.1g
  • Fiber: 1.3g
  • Cholesterol: 59mg
  • Iron: 2.3mg
  • Sodium: 565mg
  • Calcium: 78mg
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Pork and Slaw Sandwiches recipe

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