TUSCAN TENDERLOIN WITH ROASTED BROCCOLI RABE
55 MINS
4 servings
Smokehouse Pulled Pork Sandwich
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Smokehouse Pulled Pork Sandwich
160 MINS | 4 servings
Ingredients:
- 1 Hatfield® Texas Smokehouse Pork Roast
- 1 jicama, peeled and julienned
- ½ small red onion, halved and julienned
- 1 (14 oz) bag shredded cabbage
- ½ (14 oz) bag shredded broccoli slaw mix
- ¼ (10 oz) bag of shredded carrots
- ¼ cup cilantro, coarsely chopped
- 2-3 Tbsp fresh lime juice
- Salt and pepper to taste
- 4 fresh rolls
Preparation:
- Place roast in slow cooker and set temperature to low. Add ½ cup of water to bottom of slow cooker for additional juiciness.
- Cook for 6-7 hours or to an internal temperature of 160°F (or 200ºF for shredding).
- Take roast out of slow cooker and let rest 5 minutes before slicing or shredding.
- In a medium bowl, combine jicama, red onion, shredded cabbage, broccoli slaw mix, carrots, cilantro, lime, salt, and pepper. Toss gently.
- Pile pork and jicama slaw on rolls and serve.
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