Slow-Cooker Pulled Pork Sandwiches √
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.