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Mini Pumpkin Cornbread Carnitas Sandwiches with an Apple Veggie Slaw

Mini Pumpkin Cornbread Carnitas Sandwiches with an Apple Veggie Slaw

  • Author: Maggie Michalczyk,RDN

Description

Enjoy the flavors of the season in a fun way with these mini carnitas sandwiches! The pumpkin cornbread is the perfect complement to the seasoned carnitas and along with the slaw, it all comes together perfectly!


Ingredients

For the carnitas:

1 2lb package  Smithfield Boneless Pork Shoulder Seasoned Carnitas

1 ½ cups chicken broth

For the pumpkin cornbread:

1 cup all-purpose or whole wheat flour

3/4 cup non-dairy milk

1/2 cup unsweetened applesauce

1/4 cup granulated sugar

¼ cup pumpkin puree

2 tbsp. flaxseed meal + 6 tbsp water

2 tsp apple cider vinegar
1 cup medium-grind cornmeal

1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

For the apple veggie slaw:

1 bag broccoli slaw mix containing purple cabbage and carrots

1 tbsp Greek yogurt

2 tbsp apple cider vinegar

¼ cup pepitas

¼ cup dried cranberries

1 medium-sized apple

 


Instructions

  1. Place pork in the bowl of a slow cooker.
  2. Pour chicken broth over the top and cover and cook on low heat for 8 hours or high for 4-5 hours.
  3. Remove the meat from the slow cooker and shred using two forks.
  4. The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.
  5. Preheat oven to 350 degrees F. Grease a 9×9 square baking pan; set aside.
  6. In a small bowl combine flaxseed with water and let sit for 5 minutes.
  7. In a glass measuring cup add milk, and apple cider vinegar. Let sit for 3-5 minutes.
  8. Meanwhile, in a large bowl combine cornmeal, flour, pumpkin, baking powder, baking soda and salt.
  9. In a medium bowl whisk together sugar, applesauce and oil until smooth. Stir in flaxseed mixture then pour in milk-vinegar mixture; whisk until smooth.
  10. Pour wet ingredients into large bowl of dry ingredients, using large spatula to gently combine.
  11. Pour batter into prepared baking dish and bake for 25 minutes, or until edges are lightly golden and inserted toothpick comes out with little to no batter.
  12. Allow cornbread to rest for 15 minutes before cutting into. Cornbread should be slightly moist, with a little bit of crumble.
  13. Remove cornbread from pan and cut into squares (9 squares total).
  14. Then, cut cornbread widthwise so that you have two equal parts of one square like a sandwich bun.
  15. On the bottom piece of cornbread add a heaping tablespoon of apple slaw, followed by a heaping tablespoon of pork. Top with other cornbread half and enjoy!
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