Pork and Slaw Sandwiches

9 Ratings
  • 5 6
  • 4 2
  • 3 1
  • 2 0
  • 1 0

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

Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
15 servings (serving size: 1 sandwich)
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Chef's Notes

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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

Per Serving:
330 calories; fat 8.7g; saturated fat 2.1g; mono fat 3.8g; poly fat 2.1g; protein 23.4g; carbohydrates 38.1g; fiber 1.3g; cholesterol 59mg; iron 2.3mg; sodium 565mg; calcium 78mg.
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