Pulled Pork Sandwich with Red Cabbage and Carrot Slaw

480 min · Serves 8

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion

What goes in

• ½pork shoulder
• 1½ cupscider or white vinegar
• 6.1 mlblack pepper
• 4.9 mlcrushed red pepper flakes
• 3.7 mlsalt
• 8whole wheat dinner rolls
• 1red cabbage
• 2carrots
• ¼ cupcanola oil
• ¼ cupvinegar

How to cook it

1. Pulled Pork:
2. 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).
3. 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.
4. 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.
5. Red Cabbage and Carrot Slaw:
6. Put the shredded cabbage and carrots in a bowl.
7. Mix the canola oil, vinegar, salt, and pepper in a small bowl and stir or whisk well.
8. Add the dressing to the cabbage mixture and coat thoroughly.
9. 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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