Pulled pork & cabbage sandwiches

9

Prep 20 min

Cook 6 hr

Serves 8

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No smoking: The convenience of a slow cooker turns lean tenderloin into pulled pork while a smoked paprika rub gives the pork flame-cooked flavor. Aside from sandwiches, tuck this pulled meat into tortillas for tacos or scatter it over crispy tostadas.

2 cups thinly sliced green cabbage, divided 2 medium red onions, thinly sliced, divided ¼ cup apple cider vinegar ¼ cup ketchup ¼ cup (packed) light brown sugar 2 tbsp tomato paste 2 tsp smoked paprika 1 tsp chili powder 1 tsp salt ½ tsp ground cumin 2 lb lean pork tenderloin, trimmed 8 plain hamburger buns, toasted

1. In a 5- or 6-quart slow cooker, combine 1 cup cabbage, half the onion, the vinegar, ketchup, brown sugar, tomato paste, and 2 tbsp water. 2. In a small bowl, mix the paprika, chili powder, salt, and cumin. Spread the seasoning mix on a sheet of parchment or wax paper. Roll the pork in the seasoning until coated on all sides, pressing to adhere the spices. Transfer the pork to the slow cooker and add any remaining seasoning from the parchment. 3. Cover the slow cooker with the lid. Cook until the pork is fork-tender, 6 to 8 hours on Low or 3 to 4 hours on High. Transfer to a cutting board. 4. When the pork is cool enough to handle, using 2 forks, shred the meat. Return the meat to the slow cooker and stir to combine with the cooking liquid. Spoon ¾ cup of the mixture onto the bottom of each bun. Top with the remaining cabbage and onion. Cover with the bun tops.

Per serving (1 sandwich) 316 Cal, 6 g Total Fat, 2 g Sat Fat, 685 mg Sod, 36 g Total Carb, 14 g Sugar, 2 g Fib, 29 g Prot.

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