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. Source: EatingWell Magazine, March/April 2013

Carolyn Malcoun
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Ingredients

Slaw

Directions

  • 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).

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  • 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.

Tips

Make Ahead Tip: Combine sauce ingredients; trim pork; make slaw; cover and refrigerate separately for up to 1 day.

Equipment: 4- to 6-quart slow cooker

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

456 calories; 18.5 g total fat; 6 g saturated fat; 83 mg cholesterol; 728 mg sodium. 316 mg potassium; 46.5 g carbohydrates; 6.9 g fiber; 7 g sugar; 31.4 g protein; 2077 IU vitamin a iu; 9 mg vitamin c; 3 mcg folate; 45 mg calcium; 2 mg iron; 22 mg magnesium; 7 g added sugar;

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