Wie viele Kalorien hat Pulled Pork Sandwich with Red Cabbage and Carrot Slaw?

Eine Portion hat 487 kcal. Das Rezept ergibt 8 Portionen (je 1/2 cup).

Wie viel Protein hat Pulled Pork Sandwich with Red Cabbage and Carrot Slaw?

42 g Protein pro Portion, mit 14 g Kohlenhydraten und 28 g Fett.

Was brauche ich für Pulled Pork Sandwich with Red Cabbage and Carrot Slaw?

12 Zutaten: 1 half pork shoulder (bone-in), 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 und 8 100% whole wheat dinner rolls or slider buns ….

Pulled Pork Sandwich with Red Cabbage and Carrot Slaw

Name: Pulled Pork Sandwich with Red Cabbage and Carrot Slaw
Cook time: 510 min
Total time: 510 min
Yield: 8 servings
Ingredients: 1 half pork shoulder (bone-in); 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; 8 100% whole wheat dinner rolls or slider buns; 1 head red cabbage (shredded); 2 carrots (scrubbed and shredded); 1/4 cup canola oil; 1/4 cup vinegar; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Dieses Rezept ist auf Englisch. Nährwerte und Fragen sind übersetzt.

Pork shoulder is slow cooked and served on a whole wheat roll with tangy red cabbage and carrot slaw.

487kcal pro Portion

42 gProtein

14 gKohlenhydrate

28 gFett

8Portionen (1/2 cup)

· Garzeit: 510 Min.

Zutaten

1 half pork shoulder (bone-in)
1 1/2 cups cider or white vinegar (or a combination of both)
1 teaspoon black pepper Nährwerte
1 teaspoon Crushed red pepper flakes
1/2 teaspoon salt Nährwerte
8 100% whole wheat dinner rolls or slider buns
1 head red cabbage (shredded) Nährwerte
2 carrots (scrubbed and shredded) Nährwerte
1/4 cup canola oil Nährwerte
1/4 cup vinegar Nährwerte
1/4 teaspoon salt Nährwerte
1/4 teaspoon black pepper Nährwerte

Links zu „Nährwerte“ führen zum passendsten allgemeinen Lebensmittel auf FoodFactly, pro 100 g.

Nährwerte pro Portion

Nährstoff	Pro Portion	% DV
Kalorien	487 kcal
Fett gesamt	28 g	36 %
Gesättigte Fettsäuren	8 g	40 %
Cholesterin	140 mg	47 %
Natrium	454 mg	20 %
Kohlenhydrate gesamt	14 g	5 %
Ballaststoffe	3 g	11 %
Zucker gesamt	6 g
Zugesetzter Zucker	1 g	2 %
Protein	42 g	84 %
Vitamin D	2 µg	10 %
Calcium	93
Eisen	4
Kalium	908

Nährwertanalyse pro Portion, wie von der USDA mit dem Rezept veröffentlicht. % TW: Prozent des FDA-Tageswerts für Erwachsene.

Zubereitung

Pulled Pork

Put everything in the slow cooker and turn the heat to medium. Cook, undisturbed, for 8 hours or until it is fork-tender (about 190 °F with a meat thermometer).
Remove the pork from the slow cooker but keep the liquid. While still hot, use two forks to shred the meat. Remove any fat found between the shreds.
Skim as much fat as possible from the liquid in the slow cooker. Add about 1 cup of the cooking liquid to the shredded pork.

Red Cabbage and Carrot Slaw

Put the shredded cabbage and carrots in a bowl.
Mix the canola oil, vinegar, salt, and pepper in a small bowl and stir or whisk well.
Add the dressing to the cabbage mixture and coat thoroughly.
Add 1/2 cup of pulled pork to each roll or bun and top with 1/2 cup cabbage and carrot slaw. Serve right away.

Hinweise

1 bag coleslaw mix can be used instead of red cabbage. Leftovers can be served with brown rice or wrapped in a whole wheat tortilla. Learn more about: Cabbage Carrots

Quelle

USDA Center for Nutrition Policy and Promotion

Veröffentlicht in USDA MyPlate Kitchen (www.myplate.gov/recipes/pulled-pork-sandwich-red-cabbage-and-carrot-slaw, von der USDA im Januar 2026 eingestellt; archivierte Kopie). Ein Werk der US-Bundesregierung, gemeinfrei.

Allgemeine Ernährungsinformationen, keine medizinische Beratung.