PULLED PORK SANDWICH CALORIES RECIPES

Steps:

• Cut pork into 1 1/2- to 2-inch chunks. Sprinkle on all sides with five-spice powder, rubbing it in with your fingers. Heat oil in a very large skillet over medium heat. Add the pork and cook, turning to evenly brown all sides, until well browned.
• Transfer the pork to a 3 1/2- to 4-qt. slow cooker. Add water. Cover and cook until the meat shreds easily with a fork, 4 to 5 hours on High or 8 to 10 hours on Low.
• Transfer the meat to a cutting board, leaving the cooking juices in the slow cooker. Let cool slightly, then shred with two forks, discarding any fat. Transfer the shredded meat to a 1 1/2- to 2-qt. shallow foil pan.
• Skim fat from the cooking juices. Measure out 1/2 cup of the cooking juices (discard the rest). Whisk 1/4 cup of the juices, honey, vinegar, soy sauce and crushed red pepper to taste in a medium bowl. Pour over the meat and toss to coat. Add the remaining 1/4 cup juices, if desired. Cover the pan with foil and refrigerate for up to 2 days.
• Tote the meat to the tailgate in an insulated cooler. To reheat, place the covered pan on a charcoal or gas grill over medium coals or heat. Cover and grill until heated through, stirring occasionally, 15 to 20 minutes. Meanwhile, grill buns, cut-sides down, until toasted, about 1 minute. Use a slotted spoon to serve the hot meat in the buns (see Tip).

Steps:

• Fill 6-quart saucepot with 1 inch water and add steamer insert. Cover; heat to boiling on high. Reduce heat to medium. In small bowl, combine chili powder, smoked paprika, dry mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Rub spices all over pork. Place pork in steamer; cover and steam 18 to 20 minutes or until pork is 145 degrees F in center, turning over once. 
• Meanwhile, in medium bowl, toss cabbage mix with 2 tablespoons vinegar, chives, 1 tablespoon mustard, and 1/8 teaspoon salt; set aside. 
• Transfer pork to plate. Discard water in pot; remove steamer. When cool enough to handle, shred pork into bite-size pieces. 
• Return pork to saucepot. Stir in barbecue sauce, 1 tablespoon water, and remaining 2 teaspoons mustard and 1 teaspoon vinegar. Cook on medium until hot, stirring frequently. Divide pork and slaw among buns. 
• Serve each sandwich with: corn on the cob (60 calories) with smoky butter made from 2 teaspoons light butter (35 calories) and a pinch of smoked paprika. 
• Nutritional Information (per serving):Calories 300; Total Fat 6g; Saturated Fat 1.5g; Cholesterol 60mg; Sodium 690mg; Total Carbohydrate 33g; Dietary Fiber 5g; Protein 27g