Slow-Cooker Pulled Pork Sandwiches √

Serves 12.

Note: This quick-to-assemble pulled-pork sandwich makes fast work of feeding holiday crowds. This recipe works well with beef brisket, too. From Meredith Deeds.

5 tbsp. light brown sugar, divided

• 1 tbsp. smoked paprika

• 2 tsp. ground mustard

• 1 tsp. ground cumin

• 1 1/4 tsp. salt, divided

1/2 tsp. freshly ground pepper

4 lb. boneless pork shoulder, trimmed of excess fat

1/2 c. plus 3 tbsp. apple cider vinegar, divided

• 1/2 c. barbecue sauce

• 3 tbsp. tomato paste

3 c. red cabbage, thinly sliced

• 12 whole wheat buns


Combine 1 tablespoon brown sugar, paprika, ground mustard, cumin, 1 teaspoon salt and pepper in a small bowl. Rub the spice mixture all over the pork.

In the slow cooker, combine ½ cup vinegar, barbecue sauce, tomato paste, 2 tablespoons brown sugar and 1 cup water. Whisk to combine. Pour over the pork, cover and cook on low, 8 hours.

While the pork is cooking, combine the red cabbage and remaining 3 tablespoons cider vinegar, 2 tablespoons brown sugar and ¼ teaspoon salt. Let stand until soft and bright in color, at least 30 minutes and up to overnight, covered in the refrigerator.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced to 1 ½ cups, about 20 minutes. Roughly chop the pork and mix in a bowl with the reduced cooking liquid and return to the slow cooker to keep warm, if necessary. Serve on buns with the red cabbage.

Nutrition information per serving:

Calories 454 Fat 21 g Sodium 654 mg

Carbohydrates 27 g Saturated fat 7 g Calcium 75 mg

Protein 39 g Cholesterol 97 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 5 medium-fat meat.