By John Fontaine
Pulled Pork Sandwich with Garden Salad
7 steps
Prep:20minCook:5h
Updated at: Sun, 10 Nov 2024 20:50:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories178.3 kcal (9%)
Total Fat6 g (9%)
Carbs26.9 g (10%)
Sugars19.6 g (22%)
Protein4.1 g (8%)
Sodium576.1 mg (29%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 teaspoonvegetable oil
boneless pork shoulder roast
natural duroc pork
1 cupbarbecue sauce
½ cupapple cider vinegar
½ cupchicken broth
¼ cuplight brown sugar
1 tablespoonyellow mustard
1 tablespoonworcestershire sauce
1 tablespoonchili powder
1 ½ teaspoonsdried thyme
2 tablespoonsbutter
Garden Salad Kit
brioche buns
Bread and Butter Pickle Chips
Instructions
Step 1
Pour vegetable oil into crock pot with barbecue sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, and thyme.
Step 2
Place pork roast in
Step 3
Cover and cook on High for 5 to 6 hours until pork shreds easily with a fork.
Step 4
Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juices.
Step 5
Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.
Step 6
Top with pickles and extra BBQ sauce
Step 7
Put on plate with Garden Salad
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
