Pulled pork and cabbage sandwiches
5
Points®
Total time: 6 hr 25 min • Prep: 15 min • Cook: 6 hr • Serves: 8 • Difficulty: Easy
The convenience of a slow cooker turns lean tenderloin into pulled pork while a smoked paprika rub gives the pork flame-cooked flavor.
Ingredients
Green cabbage
2 cup(s), shredded, or 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)
Tomato paste
2 Tbsp
Paprika
2 tsp, smoked variety
Chili powder
1 tsp
Table salt
1 tsp
Ground cumin
½ tsp
Uncooked lean pork tenderloin
2 pound(s)
Reduced calorie 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 (or a large plate). 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 (or plate).
3
Cover the slow cooker and 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
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