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Slow-Cooked Pork With Crunch

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Slow-Cooked Pork With Crunch

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Course: Main Course
Cuisine: American
Keyword: Slow-Cooked Pork With Crunch
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8
Calories: 475kcal

Ingredients

  • 3 pound pork tenderloin
  • 1 teaspoon salt
  • 2 teaspoon ginger, ground
  • 3/4 teaspoon allspice
  • 5 clove garlic
  • 3 tablespoon grapeseed oil
  • 1/4 medium onion
  • 1/3 cup soy sauce, low sodium
  • 3/4 cup ketchup
  • 4 tablespoon honey
  • 1 tablespoon vinegar, rice wine
  • 1/4 cup Hoisin sauce
  • 1/2 teaspoon sesame oil
  • 2 cup chopped cabbage, red
  • 2 tablespoon cilantro
  • 1/4 cup vinegar, cider
  • 8 medium rolls, dinner, wheat

Instructions

  • Season pork with salt, 1 teaspoon ginger, and allspice. Cut 3 cloves of garlic into halves. Make small slits into various areas of the pork and stuff with the garlic. Place into a slow cooker and cook on high for 3 hours. Once finished, shred pork with two forks. Return to slow cooker and keep covered on low until ready to serve.
  • To prepare the sauce, add 2 teaspoons oil, 2 minced garlic cloves, 1 teaspoon ginger, diced onion, soy sauce, ketchup, honey, rice wine vinegar, Hoisin sauce, and sesame oil to a small saucepan. Whisk together and heat over low heat for 5-8 minutes until thickened. Remove from heat and cover.
  • Shred cabbage and place into a mixing bowl along with chopped cilantro. Season with cider vinegar and remaining oil.
  • When ready to serve, place shredded pork onto each roll, drizzle with sauce, and then top with cabbage.
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Nutrition

Calories: 475kcal | Carbohydrates: 41g | Protein: 40g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 126mg | Sodium: 1320mg | Fiber: 4g | Sugar: 20g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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