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Slow Cooker Memphis Style Pulled Pork Sandwiches

  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 20 minutes
  • Yield: 12 1x

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Ingredients

For the pulled pork:

  • 1 lean boneless pork loin roast (about 3 pounds, with fat trimmed off)
  • 1 cup water
  • 1 18-ounce bottle hickory-style barbecue sauce
  • 1 1/2 tablespoons Tabasco Chipotle Sauce
  • 1 tablespoon Splenda Brown Sugar Twin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Fore the coleslaw:

  • 1 14-ounce bag prepared coleslaw mix (with carrots)
  • 1/2 cup roughly diced onion
  • 1/2 cup roughly diced green bell pepper
  • 1/2 cup low-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons water
  • ½ teaspoon salt
  • 1 teaspoon1 celery seed

For the sandwiches:

  • 12 whole-wheat hamburger buns

Instructions

  1. Place the pork and water in a large, covered slow cooker. Cook on high-heat for 6 – 7 hours.
  2. While pork is cooking, prepared the coleslaw. In a large bowl, stir together coleslaw ingredients until combined. Cover bowl and refrigerate until ready to use.
  3. Once meat is tender, drain and shred the pork. Reutrn pork to slow cooker and add barbecue sauce, Tabasco, Splenda and salt & pepper. Reduce heat to low until ready to serve.
  4. To serve, fill each bun with pulled pork and top with coleslaw.


Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg