BBQ Pork and Cabbage Coleslaw

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Average: 5 (1 vote)
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BBQ Pork and Cabbage Coleslaw
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 6 h. 40 min.
Ready in
Calories:
1103
calories
Calories

Healthy, because

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Nutritional values

This recipe has a combination of protein, fats, carbs, and nutrients, making it a well-balanced meal. Pork is an excellent source of vitamins B-6 and D while the vegetables in these rolls are a good source of fiber and potassium.

Serve this with a side of salad to complete this meal!

1 piece contains
(Percentage of daily recommendation)
Calorie1,103 kcal(53 %)
Protein65.93 g(67 %)
Fat60.64 g(52 %)
Carbohydrates72.6 g(48 %)
Sugar added6.25 g(25 %)
Roughage4.98 g(17 %)
Vitamin A734.92 mg(91,865 %)
Vitamin D2.32 μg(12 %)
Vitamin E2.37 mg(20 %)
Vitamin B₁1.77 mg(177 %)
Vitamin B₂1.1 mg(100 %)
Niacin25.23 mg(210 %)
Vitamin B₆1.03 mg(74 %)
Folate133.49 μg(44 %)
Pantothenic acid2.09 mg(35 %)
Biotin9.53 μg(21 %)
Vitamin B₁₂2.07 μg(69 %)
Vitamin C59.67 mg(63 %)
Potassium1,383.3 mg(35 %)
Calcium202.52 mg(20 %)
Magnesium87.12 mg(29 %)
Iron6.32 mg(42 %)
Iodine8.79 μg(4 %)
Zinc10.25 mg(128 %)
Saturated fatty acids15.29 g
Cholesterol215.71 mg

Ingredients

for
4
Ingredients
2 tablespoons sunflower oil
3 cloves garlic (minced)
1 onion (finely chopped)
1 teaspoon Cumin powder
ground cinnamon
cayenne pepper
cup tomato Ketchup
cup apple cider vinegar
2 tablespoons soft dark brown sugar
2 cups chicken stock
32 ounces Pork shoulder (trimmed and scored)
½ white Cabbage (shredded)
2 carrots (peeled and finely grated)
1 Red onion (chopped)
½ cup Mayonnaise
4 white Bread roll (split)
½ cup Barbecue sauce
salt
freshly ground peppers
How healthy are the main ingredients?
Ketchupapple cider vinegarMayonnaisegarliconioncinnamon

Preparation steps

1.
Heat the oil in a large casserole dish set over a moderate heat until hot. Add the onion, garlic and some seasoning and sweat until golden.
2.
Add the ground spices, stir well and cook for a further minute. Add the ketchup, vinegar, sugar and chicken stock.
3.
Cook until simmering, stirring occasionally, and add the pork. Pour into a slow cooker and cover with a lid.
4.
Cook on a low setting for 6 hours until the pork starts to break apart.
5.
Remove the pork from the sauce and pat dry. Shred between two forks and stir back into the slow cooker, seasoning with salt and pepper.
6.
Stir together the cabbage, carrot, onion, and mayonnaise. Season with salt and pepper.
7.
Top the bottom halves with pulled pork and a little barbecue sauce. Follow with the coleslaw and sit the tops of the buns in place before serving.
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