• 12cups cabbage, thinly sliced (I used the food processor or slicing blade)
  • 12cups red onions, thinly sliced (I used the food processor or slicing blade)
  • 14cup cider vinegar
  • 14cup ketchup
  • 14cup brown sugar (I use spenda brown sugar blend)
  • 2tablespoons water
  • 1tablespoon tomato paste
  • 12teaspoon paprika (recipe specifies hot paprika, but I used regular paprika)
  • 12teaspoon chili powder
  • 14teaspoon cumin, ground
  • 1(1 lb) pork tenderloin
  • 4whole wheat rolls, split and warmed


  • Combine 1 cup of the cabbage, one cup of the onion and the next 5 ingredients (vinegar – tomato paste) in a slow cooker (6 quart size).
  • Combine the spices (paprika – salt) in a cup or baggie – rub spice mixture over the pork. Place in slow cooker.
  • Cover and cook for 6-8 hours on low. Transfer to cutting board to shred (or shred meat while in slow cooker). Stir pork back into slow cooker.
  • To make sandwiches: spoon 3/4 cup pork mixture onto the bottom half of the bun; top with 1/2 cup cabbage and 1/2 cup onion. Cover with tops. Repeat for each sandwich.
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