Pulled Pork Sandwich with Red Cabbage and Carrot Slaw

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

Makes

8 Servings

Ingredients

• 1 1/2 pound boneless pork roast (or half pork shoulder)
• 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 whole wheat dinner rolls or slider buns
• For the Carrot Slaw:
• 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

Directions

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. Learn more about: Cabbage Carrots