Prepare this summertime classic in the morning and let it cook all day for an easy-peasy, super tasty dinner that'll definitely have you going back for more.
- Prep time 30 minutes
- Total time 11 hours
- Portion size 12 servings
Cabbage Slaw with Lime & Cilantro (recipe, see right):
In blender, purée tomatoes with liquid, maple syrup, vinegar, paprika, chipotle pepper and salt until consistency of smooth paste. Place onion, garlic and pork in slow cooker; add tomato mixture and turn pork to coat well. Cover and cook on Low until pork is very tender, 8 to 10 hours.
Place pork on cutting board and tent loosely with foil; let rest for 10 minutes. Using 2 forks, shred pork and discard fat. Set aside.
In small bowl, mix flour and 1/4 cup water. Pour into slow cooker; whisk to combine. Cover and continue cooking on High until sauce has thickened slightly, about 30 minutes. Add reserved pulled pork and mix well. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
Place pulled pork on bottom half of each brioche bun; top with Cabbage Slaw with Lime & Cilantro and top half of bun. Using toothpick, spear gherkin into top of bun, if desired.
Cabbage Slaw with Lime & Cilantro
In large bowl, combine 1/4 cup 2% plain Greek yogurt, 2 tbsp chopped fresh cilantro, 1 tsp grated lime zest and 1 tbsp each lime juice and vegetable oil. Season with salt and pepper. Add 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1 grated carrot and 2 chopped green onions. Mix to coat. Cover and refrigerate for 1 hour. (Make-ahead: Can be refrigerated overnight.) Makes about 3 cups.
Nutritional facts PER SANDWICH: about
- Iron 1.1 mg
- Fibre 3 g
- Sodium 400 mg
- Sugars 16 g
- Protein 30 g
- Calories 400
- Total fat 12 g
- Cholesterol 100 mg
- Saturated fat 3 g
- Total carbohydrate 44 g