Pulled Pork Sandwich with Red Cabbage and Carrot Slaw

This recipe pairs lean, slow-cooked protein with a fiber-rich, antioxidant-packed red cabbage slaw on whole-grain buns for a satisfying, nutrient-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 1/2 pounds boneless pork roast · 1070 kcal in the whole recipe
• 1 1/2 cups cider or white vinegar · 50 kcal in the whole recipe
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 8 whole wheat dinner rolls or slider buns · 649 kcal in the whole recipe
• 1 head red cabbage, shredded · 202 kcal in the whole recipe
• 2 carrots, shredded · 32 kcal in the whole recipe
• 1/4 cup canola oil · 472 kcal in the whole recipe
• 1/4 cup vinegar · 12 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. Place the pork roast, 1 1/2 cups vinegar, black pepper, red pepper flakes, and salt in a slow cooker, cover, and cook on medium for 8 hours until fork-tender.

   

2. Remove the pork from the slow cooker, reserving the liquid; shred the meat using two forks while discarding any excess fat.

   

3. Skim the fat from the cooking liquid, then mix 1 cup of this liquid back into the shredded pork to keep it juicy.

   

4. In a large bowl, toss the shredded cabbage and carrots with a dressing made of canola oil, the remaining 1/4 cup vinegar, salt, and pepper.

   

5. Assemble by placing equal portions of pulled pork on each whole wheat roll, topping with the fresh cabbage slaw, and serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.