Shredded Pork Sandwiches - 24g Carbs, 2g Fiber
From: Diabetic Living Diet Online
Servings: 16
Contains Wheat/Gluten
Contains Egg
Contains Red Meat
Diabetes-Friendly
Prep Time: 20 mins
Cook Time: 4 h
Total Time: 4 h 20 mins
Recipe Tip: Cook 8 to 10 hours (low), or 4 to 5 hours (high).
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp pepper, black ground
1 tsp celery salt
3 lb pork, boneless shoulder roast
2 large onions
1/2 cup water
2 cup(s broccoli slaw mix
1 cup dressing, low-fat mayonnaise-based
16 hamburger buns, whole-wheat
1. In a small bowl, stir together garlic powder, onion powder,
pepper, and celery salt. Trim fat from meat. Sprinkle pepper
mixture evenly over meat; rub in with your fingers. If necessary,
cut meat to fit into a 3 1/2- or 4-quart slow cooker.
2. Place onion in the bottom of a 3 1/2- to 4-quart slow cooker.
Add meat. Pour the water over meat.
3. Cover and cook on low-heat setting for 8 to 10 hours or on
high-heat setting for 4 to 5 hours. Remove meat and onions from
cooker to a cutting board; discard cooking liquid. Using two
forks, pull meat apart into shreds. Tote meat in slow cooker.
Tote broccoli and mayonnaise dressing in an insulated container
with ice packs.
4. To serve, in a small bowl, combine shredded broccoli and
1/4 cup of the mayonnaise dressing. Spread bottoms of the buns
with the remaining mayonnaise dressing. Place meat mixture on
bottoms of buns. Top with shredded broccoli mixture; replace
tops of buns.
Nutrition per Serving:
270 Calories, 10g 3g Total Fat, 3g Saturated Fat, 55mg Cholesterol,
500mg Sodium, 24g Carbs, 2g Dietary Fiber, 22g Protein
Exchanges: 1/2 Vegetable, 1 1/2 Starch, 2 1/2 Lean Meats
Carb Choices: 1 1/2