Ingredients
The following ingredients have 12 Servings
- 1 lean boneless pork loin roast (about 3 pounds, with fat trimmed off)
- 1 cup water
- 1 18-ounce bottle hickory-style barbecue sauce
- 1 1/2 tablespoons Tabasco Chipotle Sauce
- 1 tablespoon Splenda Brown Sugar Twin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 14-ounce bag prepared coleslaw mix (with carrots)
- 1/2 cup roughly diced onion
- 1/2 cup roughly diced green bell pepper
- 1/2 cup low-fat mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- ½ teaspoon salt
- 1 teaspoon1 celery seed
- 12 whole-wheat hamburger buns
Instruction
- Place the pork and water in a large, covered slow cooker. Cook on high-heat for 6 – 7 hours.
- While pork is cooking, prepared the coleslaw. In a large bowl, stir together coleslaw ingredients until combined. Cover bowl and refrigerate until ready to use.
- Once meat is tender, drain and shred the pork. Return pork to slow cooker and add barbecue sauce, Tabasco, Splenda and salt & pepper. Reduce heat to low until ready to serve.
- To serve, fill each bun with pulled pork and top with coleslaw.
