Thai flavors—curry paste, fish sauce, lime and coconut milk—and a cabbage and cilantro slaw update this healthy slow-cooker pulled-pork sandwich recipe. A smaller slow cooker (such as a 4-quart model) is ideal for this healthy crock pot pulled-pork recipe. Look for red curry paste in jars in the Asian section of the supermarket.
10 servings, 1/2 cup pork & 1/4 cup slaw per sandwich
Active Time: 40 minutes |
Total Time: 4 or 8 hours
Slow-Cooker Red Curry Pulled-Pork Sandwiches
1/4 cup packed light brown sugar
1/4 cup lime juice
1/4 cup Thai red curry paste, divided
1 1/2 tablespoons fish sauce
3-3 1/2 pounds boneless pork shoulder or Boston butt, trimmed
2 20-inch whole-grain baguettes or 10 whole-wheat buns
1/4 cup “lite” coconut milk
Zest of 1 lime
2 cups thinly sliced napa cabbage
1 cup shredded carrot
1/4 cup chopped fresh cilantro
2 tablespoons plus 2 teaspoons lime juice
4 teaspoons canola oil
Pinch of salt
Whisk brown sugar, 1/4 cup lime juice, 3 tablespoons curry paste and fish sauce in a 4- to 6-quart slow cooker. Add pork and turn to coat. Cover and cook on High for 4 hours (or on Low for 8 hours).
Transfer the pork to a cutting board. Pour the cooking liquid into a large glass measuring cup and place in the freezer until the fat rises to the top, about 10 minutes.
To prepare slaw: Combine cabbage, carrot, cilantro, lime juice, oil and salt in a medium bowl.
If using baguettes, cut each into 5 pieces (about 4 inches each). Toast or heat baguettes (or buns), if desired. Shred the pork using two forks. Skim the fat from the chilled liquid. Return the pork and liquid to the slow cooker; add coconut milk, lime zest and remaining 1 tablespoon curry paste and stir to combine. Serve the pork on baguette (or buns) topped with the slaw.
Per serving :
19 g Fat;
6 g Sat;
8 g Mono;
83 mg Cholesterol;
47 g Carbohydrates;
31 g Protein;
7 g Fiber;
696 mg Sodium;
316 mg Potassium