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These pulled pork sandwiches are designed to travel to a tailgate or picnic. Plan ahead to prep the pulled pork in the slow cooker a day ahead. Tote the pork in an aluminum pan and reheat it on a portable grill.

Source: Diabetic Living Magazine, Fall 2018


Recipe Summary test

30 mins
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Cut pork into 1 1/2- to 2-inch chunks. Sprinkle on all sides with five-spice powder, rubbing it in with your fingers. Heat oil in a very large skillet over medium heat. Add the pork and cook, turning to evenly brown all sides, until well browned.

  • Transfer the pork to a 3 1/2- to 4-qt. slow cooker. Add water. Cover and cook until the meat shreds easily with a fork, 4 to 5 hours on High or 8 to 10 hours on Low.

  • Transfer the meat to a cutting board, leaving the cooking juices in the slow cooker. Let cool slightly, then shred with two forks, discarding any fat. Transfer the shredded meat to a 1 1/2- to 2-qt. shallow foil pan.

  • Skim fat from the cooking juices. Measure out 1/2 cup of the cooking juices (discard the rest). Whisk 1/4 cup of the juices, honey, vinegar, soy sauce and crushed red pepper to taste in a medium bowl. Pour over the meat and toss to coat. Add the remaining 1/4 cup juices, if desired. Cover the pan with foil and refrigerate for up to 2 days.

  • Tote the meat to the tailgate in an insulated cooler. To reheat, place the covered pan on a charcoal or gas grill over medium coals or heat. Cover and grill until heated through, stirring occasionally, 15 to 20 minutes. Meanwhile, grill buns, cut-sides down, until toasted, about 1 minute. Use a slotted spoon to serve the hot meat in the buns (see Tip).


Tip: Top sandwiches with Spicy Cabbage Slaw, if desired.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Equipment: 3 1/2- to 4-quart slow cooker, 1 1/2- to 2-quart shallow foil pan

Nutrition Facts

1/3 cup meat and 1 bun
250 calories; protein 16.4g; carbohydrates 30.9g; dietary fiber 3.3g; sugars 12.3g; fat 7.5g; saturated fat 1.8g; cholesterol 39.3mg; vitamin a iu 23.4IU; vitamin c 0.1mg; folate 14.9mcg; calcium 57.1mg; iron 1.9mg; magnesium 54.2mg; potassium 359.8mg; sodium 411.4mg; added sugar 8.6g.