LunchMedium

Pulled Pork Sandwich with Red Cabbage and Carrot Slaw

Name: Pulled Pork Sandwich with Red Cabbage and Carrot Slaw
Cook time: 480 min
Total time: 480 min
Yield: 8
Ingredients: 1 1/2 pound boneless pork roast (or half pork shoulder); 1 1/2 cups cider or white vinegar; 1 teaspoon black pepper; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; 8 whole wheat dinner rolls or slider buns; 1 head red cabbage, shredded; 2 carrots, shredded; 1/4 cup canola oil; 1/4 cup vinegar; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Pork shoulder is slow cooked and served on a whole wheat roll with tangy red cabbage and carrot slaw.

8 h8 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 serving

311

Calories

17g

Protein

30g

Carbs

13g

Fat

Fiber

Sugar

508mg

Sodium

Saturated Fat 2 g · Cholesterol 35 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

boneless pork roast (or half pork shoulder)
1 1/2 pound
cider or white vinegar
1 1/2 cups · or a combination of both
black pepper
1 teaspoon
crushed red pepper flakes
1 teaspoon
salt
1/2 teaspoon
wheat dinner rolls or slider buns
8 whole
red cabbage, shredded
1 head
carrots, shredded
2
canola oil
1/4 cup
vinegar
1/4 cup
salt
1/4 teaspoon
black pepper
1/4 teaspoon

Instructions

1
Put everything in the slow cooker and turn the heat to medium. Cook, undisturbed, for 8 hours or until it is fork-tender (about 190 °F with a meat thermometer).
2
Remove the pork from the slow cooker but 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 bowl.
5
Mix the canola oil, vinegar, salt, and pepper in a small bowl and stir 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.

Notes

•1 bag coleslaw mix can be used instead of red cabbage.
•Leftovers can be served with brown rice or wrapped in a whole wheat tortilla.

Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion

Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.

Track Every Meal with Nutrola

Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.