Pulled Pork Sandwich with Red Cabbage and Carrot Slaw
Pork shoulder is slow cooked and served on a whole wheat roll with tangy red cabbage and carrot slaw.
- Yield
- 8 Servings
- Serving size
- 1 serving
- Rating
- 3.33 of 5 (168 ratings)
Food groups
- Grains: 1 1/2 ounces
- Protein Foods: 1 1/2 ounces
- Vegetables: 1 1/4 cups
Ingredients
- 1 1/2 pound boneless pork roast (or half pork shoulder)
- 1 1/2 cups cider or white vinegar (or a combination of both)
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 8 whole wheat dinner rolls or slider buns
- For the Carrot Slaw:
- 1 head red cabbage, shredded
- 2 carrots, shredded
- 1/4 cup canola oil
- 1/4 cup vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Pulled Pork: Red Cabbage and Carrot Slaw:
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 310.78 |
| Total Fat | 13.2 g |
| Saturated Fat | 2.17 g |
| Monounsaturated Fat | 7 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.6 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 34.54 mg |
| Carbohydrates | 29.8 g |
| Dietary Fiber | 4.48 g |
| Total Sugars | 5.65 g |
| Added Sugars included | 1 g |
| Protein | 17.01 g |
| Calcium | 136 mg |
| Potassium | 549 mg |
| Sodium | 508.08 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 48 mg |
| Phosphorus | 184 mg |
| Selenium | 30 mg |
| Zinc | 2 mg |
| Vitamin A | 184 mcg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 61 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 49 mcg |
| Folate | 61 mcg |
| Thiamin | 0.5 mg |
| Riboflavin | 0.3 mg |
| Niacin | 5 mg |
| Choline | 61 mg |
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Source
Recipe by: USDA Center for Nutrition Policy and Promotion
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pulled-pork-sandwich-red-cabbage-and-carrot-slaw. Federal works are public domain in the United States.