The Farmer's Exchange Online Home
Friday, February 15, 2019
Michiana's Popular Farm Paper Since 1926
Click here to start your trial subscription!

Shredded Pork Sandwiches (Diabetic)

Published: Friday, August 3, 2018

1½ tsp. garlic powder

1½ tsp. onion powder

1½ tsp. ground black pepper

1 tsp. celery salt

1 lb. boneless pork shoulder roast

2 large onions, cut into thin wedges

½ c. water

2 c. packaged shredded broccoli (broccoli slaw mix)

1 c. light mayonnaise dressing or salad dressing

16 whole grain hamburger buns

In a small bowl, stir together garlic powder, onion powder, pepper and celery salt. Trim fat from meat. Sprinkle pepper mixture evenly over meat; rub in with your fingers. If necessary, cut meat to fit into a 3½- or 4-qt. slow cooker.

Place onion in the bottom of a slow cooker. Add meat and pour water over meat. Cover and cook on Low setting for 8-10 hours or on High for 4-5 hours.

Remove meat and onions from cooker to a cutting board; discard cooking liquid. Using two forks, pull meat apart into shreds.

To serve: In a small bowl, combine shredded broccoli and ¼ cup of the mayonnaise dressing. Spread bottoms of the buns with the remaining mayonnaise dressing. Place meat mixture on bottoms of buns. Top with shredded broccoli mixture; replace tops of buns. —16 sandwiches.

• Exchange (per serving): 270 calories, 10 g fat, 3 g saturated fat, 22 g protein, 24 g carbohydrate, 55 mg cholesterol, 2 g fiber, 500 mg sodium; 1½ starch, 2½ lean meat, ½ vegetable.

Return to Top of Page