Shredded Pork Sandwiches
Recipe from Diabetic Living

To save on carbohydrates, skip the bun in this easy pork sandwich recipe. To make this potluck-style dish suitable to diabetic food plans, mounds the slow-cooked pork shoulder with a spoonful of broccoli slaw.

Shredded Pork Sandwiches

by 8  people

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  • 1 1/2  teaspoons 
    garlic powder
  • 1 1/2  teaspoons 
    onion powder
  • 1 1/2  teaspoons 
    ground black pepper
  • 1   teaspoon 
    celery salt
  • 1   pound 
    boneless pork shoulder roast
  • 2   
    large onions, cut into thin wedges
  • 1/2  cup 
  • 2   cups 
    packaged shredded broccoli (broccoli slaw mix)
  • 1   cup 
    light mayonnaise dressing or salad dressing
  • 16   
    whole grain hamburger buns
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.
Place onion in the bottom of a 3-1/2- to 4-quart slow cooker. Add meat. Pour the water over meat.
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.
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. Makes 16 sandwiches.
Nutrition information
Per Serving: cal. (kcal) 270, Fat, total (g) 10, chol. (mg) 55, sat. fat (g) 3, carb. (g) 24, fiber (g) 2, pro. (g) 22, sodium (mg) 500, Vegetables () 0.5, Starch () 1.5, Lean Meat () 2.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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