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Photo of Pulled pork & cabbage sandwiches by WW

Pulled pork & cabbage sandwiches

9
Points® value
Total Time
6 hr 20 min
Prep
20 min
Cook
6 hr
Serves
8
Difficulty
Easy
No smoking: The convenience of a slow cooker turns lean tenderloin into pulled pork while a smoked paprika rub gives the pork flame-cooked flavour. Aside from sandwiches, tuck this pulled meat into tortillas for tacos or scatter it over crispy tostadas.

Ingredients

Green cabbage

2 cup(s), thinly sliced, divided

Red onion

2 medium, thinly sliced, divided

Apple cider vinegar

¼ cup(s)

Ketchup

¼ cup(s)

Packed light brown sugar

¼ cup(s)

Canned tomato paste

2 tbsp(s)

Smoked paprika

2 tsp(s)

Chili powder

1 tsp(s)

Table salt

1 tsp(s)

Ground cumin

½ tsp(s)

Uncooked lean pork tenderloin

2 pound(s), trimmed

Plain hamburger bun

8 bun(s), toasted

Instructions

  1. In a 5- or 6-quart slow cooker, combine 1 cup cabbage, half the onion, the vinegar, ketchup, brown sugar, tomato paste, and 2 tbsp water.
  2. In a small bowl, mix the paprika, chili powder, salt, and cumin. Spread the seasoning mix on a sheet of parchment or wax paper. Roll the pork in the seasoning until coated on all sides, pressing to adhere the spices. Transfer the pork to the slow cooker and add any remaining seasoning from the parchment.
  3. Cover the slow cooker with the lid. Cook until the pork is fork-tender, 6 to 8 hours on Low or 3 to 4 hours on High. Transfer to a cutting board.
  4. When the pork is cool enough to handle, using 2 forks, shred the meat. Return the meat to the slow cooker and stir to combine with the cooking liquid. Spoon 3⁄4 cup of the mixture onto the bottom of each bun. Top with the remaining cabbage and onion. Cover with the bun tops.
  5. Serving size: 1 sandwich

Notes

Per serving (1 sandwich): 316 Cal, 6 g Total Fat, 2 g Sat Fat, 685 mg Sod, 36 g Total Carb, 14 g Sugar, 2 g Fib, 29 g Prot.

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