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. Recipe source: “Pulled Pork Sandwich with Red Cabbage and Carrot Slaw”, USDA MyPlate Kitchen, public domain. Photo: USDA.
- Total time
- 480 min
- Servings
- 8
- Calories
- 311
- Protein
- 17g
Ingredients
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Open the appInstructions
Step 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).
Step 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.
Step 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.
Step 4
Put the shredded cabbage and carrots in a bowl.
Step 5
Mix the canola oil, vinegar, salt, and pepper in a small bowl and stir well.
Step 6
Add the dressing to the cabbage mixture and coat thoroughly.
Step 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.
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