PULLED PORK SANDWICHES (WW AND CROCK-POT)

INGREDIENTS

Nutrition

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

DIRECTIONS

• 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.