Rating: 3.5 stars
3 Ratings
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Some easy tricks to making healthier pulled pork sandwiches include using a leaner cut of meat, choosing a lower-calorie barbecue sauce, and serving your sandwiches with smaller buns and a lower-fat coleslaw. To top it all off, this recipe is made in the slow cooker, so it doesn't get easier than this!


Recipe Summary

6 hrs
6 hrs 20 mins
20 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Put onion in a 4-quart slow cooker; top with pork. Stir chili powder, paprika, cumin, chipotle pepper, black pepper, and dry mustard together in a small bowl; sprinkle over pork. Pour water over pork. Cook, covered, on Low until pork is very tender, about 6 hours.

  • Remove pork from slow cooker and shred with 2 forks. Return pork to juices in the cooker. Stir in barbecue sauce.

  • Spoon 1/3 cup pork evenly onto each bun bottom; top each with 1/2 cup slaw and top bun.

Cook's Notes:

We chose to top the pork with a red cabbage version of our Bright Idea Slaw: First mix 2 cups shredded cabbage with 2 cups matchstick-cut green apples and 2 tablespoons green onions. Whisk together 1/4 cup plain low-fat Greek yogurt, 2 teaspoons white wine vinegar, 2 teaspoons honey, 1/2 teaspoon celery seeds, and 1/4 teaspoon salt together in another bowl. Add to vegetable mixture and toss to coat. Makes 6 half-cup servings.

If you don't like vinegar-based sauces, try Annie's(TM) Organic Original BBQ Sauce.

Nutrition Facts

351 calories; protein 17.9g; carbohydrates 49.7g; fat 8.5g; cholesterol 39.9mg; sodium 516.7mg. Full Nutrition