Name: BBQ pulled pork sandwich
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 1 serving
Ingredients: 6 oz pork shoulder, trimmed of excess fat and cut into 2-inch chunks; 1/4 cup water; 1 1/2 tbsp barbecue sauce; 1 hamburger bun, split; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 3.5 oz green cabbage, shredded; 1 tbsp apple cider vinegar; 3/4 tsp honey

Nutrition

Per serving

509 calories

Protein: 41g; 33% of calories
Carbs: 50g; 40% of calories
Fat: 15g; 27% of calories

Instructions

Prep 20 min · Cook 5 hr

In a slow cooker, rub the pork chunks with the smoked paprika, garlic powder, half the salt, and half the black pepper. Pour in the water. Cover and cook on low for 5 hours. Done when pork is tender and shreds easily, 145°F.
While the pork cooks, whisk the apple cider vinegar, honey, and the remaining salt and black pepper in a bowl. Add the cabbage and toss to coat. Refrigerate until ready to serve.
Remove the pork from the slow cooker and transfer to a bowl. Reserve 3 tablespoons of the cooking liquid and discard the rest. Shred the meat with two forks, then toss with the barbecue sauce and the reserved liquid until moist and glossy.
Toast the bun halves in a dry skillet over medium heat until golden. Pile the pulled pork onto the bottom bun and top with the other half. Serve the slaw on the side.

Nutrition

Ingredients

Instructions

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