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.
· Cook: 510 min
Ingredients
- 1 half pork shoulder (bone-in)
- 1 1/2 cups cider or white vinegar (or a combination of both)
- 1 teaspoon black pepper nutrition facts
- 1 teaspoon Crushed red pepper flakes
- 1/2 teaspoon salt nutrition facts
- 8 100% whole wheat dinner rolls or slider buns
- 1 head red cabbage (shredded) nutrition facts
- 2 carrots (scrubbed and shredded) nutrition facts
- 1/4 cup canola oil nutrition facts
- 1/4 cup vinegar nutrition facts
- 1/4 teaspoon salt nutrition facts
- 1/4 teaspoon black pepper nutrition facts
"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.
Nutrition facts per serving
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 487 kcal | |
| Total fat | 28 g | 36% |
| Saturated fat | 8 g | 40% |
| Cholesterol | 140 mg | 47% |
| Sodium | 454 mg | 20% |
| Total carbohydrates | 14 g | 5% |
| Dietary fiber | 3 g | 11% |
| Total sugars | 6 g | |
| Added sugars | 1 g | 2% |
| Protein | 42 g | 84% |
| Vitamin D | 2 µg | 10% |
| Calcium | 93 | |
| Iron | 4 | |
| Potassium | 908 |
Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.
Directions
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.
Notes
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
Source
USDA Center for Nutrition Policy and Promotion
Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/pulled-pork-sandwich-red-cabbage-and-carrot-slaw, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.
General nutrition information, not medical advice.