Pulled Pork Sandwich with Red Cabbage and Carrot Slaw
Esta receta está en inglés. La información nutricional y las preguntas están traducidas.
Pork shoulder is slow cooked and served on a whole wheat roll with tangy red cabbage and carrot slaw.
· Cocción: 510 min
Ingredientes
- 1 half pork shoulder (bone-in)
- 1 1/2 cups cider or white vinegar (or a combination of both)
- 1 teaspoon black pepper información nutricional
- 1 teaspoon Crushed red pepper flakes
- 1/2 teaspoon salt información nutricional
- 8 100% whole wheat dinner rolls or slider buns
- 1 head red cabbage (shredded) información nutricional
- 2 carrots (scrubbed and shredded) información nutricional
- 1/4 cup canola oil información nutricional
- 1/4 cup vinegar información nutricional
- 1/4 teaspoon salt información nutricional
- 1/4 teaspoon black pepper información nutricional
Los enlaces "información nutricional" llevan al alimento genérico más parecido en FoodFactly, por 100 g.
Información nutricional por ración
| Nutriente | Por ración | % DV |
|---|---|---|
| Calorías | 487 kcal | |
| Grasas totales | 28 g | 36% |
| Grasas saturadas | 8 g | 40% |
| Colesterol | 140 mg | 47% |
| Sodio | 454 mg | 20% |
| Carbohidratos totales | 14 g | 5% |
| Fibra alimentaria | 3 g | 11% |
| Azúcares totales | 6 g | |
| Azúcares añadidos | 1 g | 2% |
| Proteínas | 42 g | 84% |
| Vitamina D | 2 µg | 10% |
| Calcio | 93 | |
| Hierro | 4 | |
| Potasio | 908 |
Análisis nutricional por ración publicado por el USDA con la receta. % VD: porcentaje del valor diario de la FDA para adultos.
Preparación
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.
Notas
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
Fuente
USDA Center for Nutrition Policy and Promotion
Publicada en USDA MyPlate Kitchen (www.myplate.gov/recipes/pulled-pork-sandwich-red-cabbage-and-carrot-slaw, cerrado por el USDA en enero de 2026; copia archivada). Obra del gobierno federal de EE. UU., de dominio público.
Información nutricional general, no consejo médico.