Recipe of the Month
Pork and Slaw Sandwiches
Pulled pork is an instant classic and slow-cooking it is simply genius. Use packaged cabbage and carrot coleslaw to shave off prep time.
Recipe by Oxmoor House September 2012
Credit: Oxmoor House
Yield: 15 servings (serving size: 1 sandwich)
1 (3-pound) boneless pork loin roast, trimmed
1 cup water
1 ¾ cups barbecue sauce
2 tablespoons brown sugar
1 ½ tablespoons hot sauce
½ teaspoon freshly ground black pepper
2 ½ cups packaged cabbage-and-carrot coleslaw
¼ cup canola mayonnaise
1 tablespoon white vinegar
¼ teaspoon sugar
⅛ teaspoon salt
15 (2-ounce) hamburger buns
Step 1. Place pork and 1 cup water in a 3- to 4-quart electric slow cooker. Cover and cook on LOW for 7 hours or until meat is tender.
Step 2. Drain pork, discarding cooking liquid. Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce and next 3 ingredients (through pepper). Cover and cook on LOW for 1 hour.
Step 3. Combine coleslaw and next 4 ingredients (through salt) in a bowl; toss well. Place about 1/3 cup pork mixture and about 2 tablespoons slaw on bottom half of each bun; cover with bun tops.
Step 4. Quick Tip: Using packaged cabbage-and-carrot coleslaw shaves time off the prep. Long gone are the days when you'd have to shred your own.
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Per Serving: 330 calories; fat 8.7g; saturated fat 2.1g; mono fat 3.8g; poly fat 2.1g; protein 23.4g; carbohydrates 38.1g; fiber 1.3g; cholesterol 59mg; iron 2.3mg; sodium 565mg; calcium 78mg.