This recipe yields more cumin-spiced shredded pork than you’ll need for a weeknight meal. Our advice: Store in the freezer for up to a month, then thaw and use in a quick chili.

Source: Midwest Living


Recipe Summary

30 mins
8 hrs
4 mins
8 hrs 34 mins
8 sandwiches


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. In a small bowl combine cumin, paprika, and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers. Cut meat into 3- to 4-inch pieces.

  • In a 4-quart slow cooker combine yellow onion, wine, bay leaves, and garlic. Top with meat; drizzle with oil. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  • Transfer meat to a large bowl. Use two forks, pull meat apart into shreds. Strain cooking liquid, discarding solids. Stir enough of the cooking liquid (1/3 to 1/2 cup) into shredded meat to moisten. Reserve half of the meat (about 3 cups) for another use.*

  • Preheat broiler. In a large bowl combine the remaining shredded meat and black beans. In a small bowl combine yogurt and and mustard. Set aside.

  • Arrange bread slices on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning once. Spread bread slices with yogurt mixture. Spoon about 1/2 cup of the meat mixture onto each bread slice. Top with cheese. Broil about 2 minutes more or until cheese is melted. Top with Pickled Red Onions.


To store shredded meat, transfer to an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 1 month. Use the reserved meat to fill whole wheat buns or tortillas.

Nutrition Facts

350 calories; fat 11g; cholesterol 69mg; saturated fat 4g; carbohydrates 30g; mono fat 2g; poly fat 3g; insoluble fiber 5g; sugars 5g; protein 33g; vitamin a 445.7IU; vitamin c 5.8mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 6.2mg; vitamin b6 0.5mg; folate 14.3mcg; vitamin b12 0.3mcg; sodium 399mg; potassium 624mg; calcium 264mg; iron 2.2mg.