These are actually supposed to be pork and slaw sandwiches but i’m still trying to decrease my carbs where i can. I’d rather eat chocolate than a bun. 😉
PORK ‘N’ SLAW
1 (3-lb.) lean boneless pork loin roast
1/2 c. water
1 c. bbq sauce
1 1/2 Tblsp. hot sauce like Tabasco
1/2 tsp. salt
1/2 tsp. pepper
4 c. prepackaged cabbage-and-carrot coleslaw
1/3 c. fat free mayo
1 TB vinegar
2 TB Splenda
Place roast and water in a 3-quart electric slow cooker. Sprinkle with salt & pepper. Cover with lid; cook on high-heat setting 7 hours or until meat is tender. Drain pork, discarding cooking liquid. Return pork to slow cooker, and shred with 2 forks. Add bbq sauce and hot sauce. Reduce to low-heat setting; cover and cook 1 hour. Combine cabbage, mayo, Splenda and vinegar in a bowl; toss well. Can serve bbq on buns with coleslaw.
Yield: 8 servings. Per serving= 241 Calories; 8g Fat (31.1% calories from fat); 32g Protein; 9g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 598mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.