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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


  • 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


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

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