Flipping through the channels one night last week I stumbled upon the World Series. Confession: I didn’t know the Series was even being played. Worse still, prior to seeing it live, I couldn’t have told you if I’d missed it entirely, or if was weeks away. I know, I know. Shame on me.
A Healthier Game Day Recipe
That fact is, I’m just not much of a spectator sports fan beyond watching my own kids at a Saturday morning game. On the odd occasion that my hubby gets me to an athletic stadium, I’m more focused on the company I’m keeping and the offerings at the concession stand than what’s happening on the field (love the hot roasted peanuts, hate the garlic fries). So, when I made these fork-tender pulled pork sandwiches in my slow cooker recently, it occurred to me that they are just the sort of distraction I’m looking for on game day. Plus, they’re a whole lot healthier than the typical line-up of nachos and wings.
Pulled pork is usually made using the shoulder, also known as the Boston butt, a heavily marbled cut, which is what makes it so darn juicy when cooked low and slow. My version isn’t as rich and decadent as the classic, but tasty enough that I managed to wolf down a whole one while standing in my kitchen at three in the afternoon. I later had to explain to my crew why I wasn’t hungry for dinner.
An Easy Weeknight Supper, Too
Sports fan or not, no need to wait for the next big game to eat this. It’s just a suitable for a weeknight supper since it requires very little time in the kitchen. The sandwiches also work great in a lunchbox if you happen to have leftovers. Simply assemble and heat a sandwich (minus the slaw) in the toaster oven and wrap in foil. Pack the slaw in a separate container to be added at the lunch table. The combination of pork, cabbage, and whole grain bun make it a one-dish meal.
I still don’t know who won the World Series, but at least I know what I’m going to cook when the Super Bowl rolls around…that is, unless I miss it entirely.
If you like these lightened up pulled pork sandwiches, you might like:
Lighter Artichoke Cauliflower Dip
Slow Cooker Lentil Tacos with Indian Spices
Healthier Slow Cooker Pulled Pork Sandwiches
Cooking pork tenderloin low and slow in a combo of barbecue sauce and apple cider makes for a very tasty sandwich. It's also a whole lot lower in fat than pork shoulder, which is a cut commonly used for pulled pork. Finish it off with a generous helping of nutrient-packed cabbage slaw and you've bumped up the nutrition even more and given the whole thing an appealing crunch.
Ingredients
- ½ cup apple cider or apple juice
- 1/2 cup favorite barbecue sauce, plus more for serving
- 2 cloves garlic, peeled
- 1 medium red onion, thinly sliced, divided
- 1 pork tenderloin (about 1 1/4 lbs)
- 4 cups shredded green cabbage (about ¼ of a large cabbage)
- 1 large apple, coarsely grated
- 1 carrot, coarsely grated
- ¼ cup apple cider vinegar
- 2 teaspoons sugar
- Black pepper to taste
- 4 to 5 soft sandwich buns (whole grain if you can find them!)
- Favorite hot sauce, such as Cholula or Tabasco
Instructions
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Pour the apple cider and barbecue sauce into a slow cooker and stir to combine. Add the garlic, half the onion, and the pork. Cook on low until the meat is very tender and can easily be shredded with a fork, about 6 hours.
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Use two forks to pull the pork apart, breaking it up until fully shredded.
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To make the slaw, toss together the cabbage, apple, carrot, and remaining onion in a medium bowl. Pour the apple cider vinegar over the slaw, sprinkle with sugar, and add several grinds of black pepper. Toss again.
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Divide the meat over the bottom halves of the sandwich buns. Pile a generous portion of slaw on top of the meat and cover with remaining bun (enjoy leftover slaw as a side dish). Serve the sandwiches with extra barbecue sauce and hot sauce on the side.