Slow Cooker Pulled Pork Sandwiches
| Number of portions: 6 | Prep time: 30 minutes | Total time: 8 hours 30 minutes |
Ingredients
- 2 lb (908 g) raw boneless lean pork shoulder roast
- 2 tsp (10 mL) canola oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tsp black pepper
- 2 tbsp chili powder
- ¼ cup (60 mL) cider vinegar
- ¼ cup (60 mL) tomato paste
- 1 tbsp (15 mL) Worcestershire sauce
- 1 cup (250 mL) no sodium added beef broth
- 6 whole wheat hamburger buns
Coleslaw
- ½ cup plain 2% Greek yogurt
- 1 tsp ground cumin
- 2 tbsp (30 mL) lemon juice
- 6 cups savoy cabbage, shredded
Directions
- Use paper towels to pat the pork shoulder dry. Place the shoulder into a slow cooker.
- Heat oil in a large skillet over a medium-high heat.
- Add onion; cook for about 4 minutes or until soft.
- Add the garlic, cook for a minute more.
- Stir in the black pepper, chili powder, cider vinegar, tomato paste, and Worcestershire sauce.
- Cook until most of the vinegar has evaporated and the mixture has thickened, about 5-10 minutes.
- Rub the onion mixture all over the pork shoulder, then pour the beef broth into the slow cooker.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours, or until the meat is very tender.
- Use two forks to pull the meat apart, then stir it into the cooking juices.
- Mix together Greek yogurt, cumin and lemon juice; pour over cabbage and mix.
- Spoon pulled pork onto hamburger buns and top with coleslaw.
| Nutrient | Per portion |
| Calories | 422 kcal |
| Protein | 38 g |
| Carbohydrates | 35 g |
| Fat | 15 g |
| Fibre | 7 g |
| Sodium | 434 mg |