[RECIPE] Pulled Pork and Cabbage Sandwiches

This is a recipe straight from the Weight Watchers One Pot Cookbook that is just way too good not to share. Who doesn’t love decadent,

Pulled Pork and Cabbage Sandwiches from the Weight Watchers One Pot Cookbook

Pulled Pork and Cabbage Sandwiches from the Weight Watchers One Pot Cookbook

messy, running-down-your-face, need-a-bib pulled pork sandwiches? Try this recipe and you will never get roadside BBQ ever again. Warning: Try not to stand there and eat it straight from the slow cooker.

This recipe in the book claims to serve four for a total of 8 PointsPlus. But when you follow the recipe exactly I have no idea what the chef was thinking. This recipe easily serves six. Maybe eight. There was no way my family of three ate enough to have one portion left.

Pulled Pork and Cabbage Sandwiches

Serves 4 (or 8 if you ask me) | 8 Weight Watchers PointsPlus per Sandwich. (If divided into 8 portions the points are 6.)


  • 1 1/2 cups coleslaw mix or thinly sliced cabbage
  • 1 1/2 red onions, thinly sliced
  • 1/4 cup cider vinegar
  • 1/4 cup ketchup
  • 1/4 cup packed light brown sugar (we use Splenda Brown Sugar Blend)
  • 2 tbsp water
  • 1 tbsp tomato paste
  • 1/2 tsp hot paprika, preferably smoked
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1 (1-pound) pork tenderloin, trimmed
  • 4 (or 8!) whole wheat rolls, split and warmed. (I used Arnold’s Naturals Rounds with Flax and Fiber. They’re 3 points as are the whole wheat rolls but with a fiber boost.)


  1. Combine 1 cup cabbage, 1 onion, vinegar, ketchup, brown sugar, water, and tomato paste in 5 or 6-quart slow cooker.
  2. Combine paprika, chili powder, cumin, and salt on a sheet of wax paper; rub all over the pork. Place in slow cooker. Cover and cook until pork is fork-tender, 6-8 hours on low. Transfer to cutting board.
  3. When cool enough to handle, with two forks, shred the pork; stir back into sauce in the slow cooker. (Protip: Just shred it in the slow cooker. One less dish to dirty.)
  4. Spoon 3/4 cup of pork mixture onto the bottom half of the roll. (Or if you don’t live in the crazy town this chef does, scoop yourself a 1/3 of the mixture. That’s still plenty and you want your bun to hold up.) Top your mixture with remaining cabbage, onion, and whatever veg you desire. Mine pictured is topped with cabbage, yellow onion, and tomato, then drizzled with white wine vinegar for a little zing.

Now You Try!

What did you think? What would you do differently? Did you stand there and eat it from the slow cooker? Confess! Would you cook it again?

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