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Pulled Pork Sandwich with Red Cabbage and Carrot Slaw

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Pork shoulder is slow cooked and served on a whole wheat roll with tangy red cabbage and carrot slaw.
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Prep Time 8 hours 30 minutes
Course Dinner, lunch
Servings 8 servings
Calories 487 kcal

Ingredients
  

  • 1 half pork shoulder bone-in
  • 1 1/2 cups cider or white vinegar or a combination of both
  • 1 teaspoon black pepper
  • 1 teaspoon Crushed red pepper flakes
  • 1/2 teaspoon salt
  • 8 100 % whole wheat dinner rolls or slider buns shredded
  • 1 whole head red cabbage
  • 2 carrots scrubbed and shredded
  • 1/4 cup canola oil
  • 1/4 cup vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • 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 degrees with a meat thermometer).
  • 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.
  • 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.
  • Put the shredded cabbage and carrots in a bowl.
  • Mix the canola oil, vinegar, salt and pepper in a small bowl and stir or whisk well.
  • Add the dressing to the cabbage mixture and coat thoroughly.
  • 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.

Nutrition

Serving: 1sandwichCalories: 487kcalCarbohydrates: 14gProtein: 42gFat: 28gSaturated Fat: 8gCholesterol: 140mgSodium: 454mgPotassium: 908mgFiber: 3gSugar: 6gCalcium: 93mgIron: 4mg
Keyword RD Reviewed, Sandwich
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