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Pork and Slaw Barbecue Rolls

Coleslaw tops vinegar-sauced barbecued pork for these low-calorie dinner sandwiches.

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4.0 by 23 people

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  • Makes: 16 servings
  • Prep: 10 mins
  • Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)

Pork and Slaw Barbecue Rolls

Directions

  1. Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.
  2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  3. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw. Makes 16 servings.
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Nutrition Facts (Pork and Slaw Barbecue Rolls)

  • Per serving:
  • 272 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 41 mg chol.,
  • 563 mg sodium,
  • 34 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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23 Ratings

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