Spicy Pulled Pork and Lime Cilantro Coleslaw

I hope nobody has been paying that close of attention, because if you have then you’ve noticed that my 30 sandwiches in 30 (work) days experiment is a little behind due to some general life issues, but that doesn’t mean I haven’t been making them! In fact, I spent an afternoon last week cooking up two different types of pulled meat – chicken and pork – in side by side crockpots.

I was sure the pulled chicken would win; I even cut up a bit of an apple for good measure, but it just wasn’t for me. And by default, certainly not for you! The slow cooker makes it easy to pop in the day ahead and eat some hot for dinner, then save leftovers for the next day’s lunch. Two in one! Score!

The good thing about this spicy pulled pork sandwich is that it can be eaten hot or cold. It’s a bit of a doozy of a recipe, but I still think it fits the bill as a quick lunch if you’re making it ahead of time. Also, it was fresh and delicious and super easy to pack as lunch! As always, choose the wrap or keto “bread” of your choice.

I devoured this spicy pulled pork. The thing about pulled pork is that it’s so fatty, which is great when it’s hot and pretty darn gross when it’s cold. I wanted to make something that could be eaten cold in a wrap at work, so I decided to use a slow cooker and pork chops instead of a butt and I’m so glad I did!

Spicy Pulled Pork and Lime Cilantro Coleslaw

Servings: 10

Prep Time: 15 minutes | Cook Time: 8-12 hours to prep the filling | Total Time: 8-12 hours

Nutritional Facts:

Pulled Pork: 4g Net Carbs| 101 Calories | 3g Fat | 5g Carbs | 15g Protein | 1g Fiber

Coleslaw: 3g Net Carbs| 53 Calories | 4g Fat | 4g Carbs | 1g Protein | 1g Fiber

Ingredients:

SPICY PULLED PORK:

• 6-8 pork chops
• 3 large dried chipotle peppers, seeds removed
• 1/2 yellow onion
• 1/4 cup lime juice
• 1/4 cup tomato paste
• 4 garlic cloves
• 1 1/2 tbsp apple cider vinegar
• 2 tsp cumin
• 2 tsp sea salt
• 1 tsp oregano
• 3/4 cup beef or chicken stock
• 3 bay leaves
• 1 tsp whole cloves

LIME-CILANTRO COLESLAW

• 1 package of carrot/cabbage coleslaw
• 1/2 of a red onion, sliced
• 1/2 a cup of cilantro, chopped
• 1/3 cup of freshly squeezed lime juice
• 4 jalapeños, thinly sliced (optional)
• 3 tbsp extra virgin olive oil
• 3/4 tsp salt
• 1/4 tsp ground black pepper

Steps:

1. Make the pork: I recommend making the pork the night before. Just stuck it in the crockpot on low for the 8-12 hours and shred it when it is cooked.
2. Make the coleslaw: Combine coleslaw ingredients in a bowl. I also added in a small squirt of mayo to make it creamy. I think I prefer it without. If you’re the paleo type, you could add honey and nix the jalapeños to make it a honey-lime coleslaw.
3. Make the sandwich: Use your keto bread of choice or a lettuce wrap and add the cooked and shredded pork. Enjoy!

Spicy Pulled Pork and Lime Cilantro Coleslaw

Print Recipe

The good thing about this spicy pulled pork sandwich is that it can be eaten hot or cold. It’s a bit of a doozy of a recipe, but I still think it fits the bill as a quick lunch if you’re making it ahead of time. Also, it was fresh and delicious and super easy to pack as lunch! As always, choose the wrap or keto “bread” of your choice.

• Author: Amanda C. Hughes
• Prep Time: 15 minutes
• Cook Time: 8-12 hours to prep the filling
• Total Time: 8-12 hours
• Yield: 10 Servings 1x
• Category: Lunch

Ingredients

Scale 1x2x3x

SPICY PULLED PORK:

• 6-8 pork chops
• 3 large dried chipotle peppers, seeds removed
• 1/2 yellow onion
• 1/4 cup lime juice
• 1/4 cup tomato paste
• 4 garlic cloves
• 1 1/2 tbsp apple cider vinegar
• 2 tsp cumin
• 2 tsp sea salt
• 1 tsp oregano
• 3/4 cup beef or chicken stock
• 3 bay leaves
• 1 tsp whole cloves

LIME-CILANTRO COLESLAW

• 1 package of carrot/cabbage coleslaw
• 1/2 of a red onion, sliced
• 1/2 a cup of cilantro, chopped
• 1/3 cup of freshly squeezed lime juice
• 4 jalapeños, thinly sliced (optional)
• 3 tbsp extra virgin olive oil
• 3/4 tsp salt
• 1/4 tsp ground black pepper

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Instructions

1. Make the pork: I recommend making the pork the night before. Just stuck it in the crockpot on low for the 8-12 hours and shred it when it is cooked.
2. Make the coleslaw: Combine coleslaw ingredients in a bowl. I also added in a small squirt of mayo to make it creamy. I think I prefer it without. If you’re the paleo type, you could add honey and nix the jalapeños to make it a honey-lime coleslaw.
3. Make the sandwich: Use your keto bread of choice or a lettuce wrap and add the cooked and shredded pork. Enjoy!

Nutrition

• Serving Size: 10
• Calories: 154
• Fat: 7g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 16g

If you love a good sandwich then be sure to check out my post about Low Carb and Keto Sandwiches next.