Slow Cooker Pulled Pork Sandwiches with Red Cabbage & Carrot Slaw Recipe
Servings: 4 Servings
Calories: 528kcal
Ingredients
For the sandwiches:
- ½ cup apple cider
- 1 cup gluten-free barbecue sauce divided
- 2 garlic cloves peeled and quartered
- 1 red onion peeled and sliced into ¼-inch slices
- 1 3-pound pork shoulder/butt
- 1 loaf gluten-free bread
For the slaw:
- 4 cups red cabbage
- 1 cup shredded carrots
- ½ cup apple cider vinegar
- 2 tablespoons sugar
- 2 teaspoons crushed red pepper flakes
- 2 dashes hot pepper sauce
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Pour apple cider and ½ cup barbecue sauce into a 5- or 6-quart slow cooker and stir until combined. Add garlic, onion, and pork. Cook on low until meat is very tender and shreds easily with a fork, about 7-8 hours.
- While the meat is cooking, combine all slaw ingredients in a large bowl and mix. Refrigerate at least 30 minutes, but preferably 3-4 hours.
- Once the meat is done, shred with two forks and add remaining ½ cup barbecue sauce. Toast bread slices. Place meat on top of one slice of bread, add slaw, top with remaining bread slice, and serve.
Notes
Reserve at least 1 cup of pulled pork for meal 2. The slaw is also still good the following day.
Nutrition
Calories: 528kcal | Carbohydrates: 51g | Protein: 43g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 139mg | Sodium: 1234mg | Potassium: 1283mg | Fiber: 3g | Sugar: 38g | Vitamin A: 6500IU | Vitamin C: 57.5mg | Calcium: 112mg | Iron: 3.9mg