Pulled Pork & Cabbage Sandwiches
Uncooked green cabbage
2 cup(s), thinly sliced, divided
Uncooked red onion(s)
2 medium, thinly sliced, divided
Apple cider vinegar
Packed light brown sugar
Canned tomato paste
Uncooked lean pork tenderloin
2 pound(s), trimmed
Plain hamburger bun
8 bun(s), toasted
- 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.
- 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.
- 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.
- 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.
- Serving size: 1 sandwich