SLOW COOKER MEXICAN PORK SANDWICHES

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 5¼ HOURS

1 avocado, sliced 4 brioche buns, split and toasted 2 cups Slow Cooker Mexican Pulled Pork (see recipe, page 79) ½ cup sliced pineapple 2 radishes, thinly sliced ¼ cup crumbled Cotija cheese ¼ cup cilantro leaves Divide avocado among bottom halves of buns. Layer with one-quarter each of the Slow Cooker Mexican Pulled Pork, pineapple, radishes, Cotija and cilantro. Sandwich with top halves of buns. Serve with cooking liquid for dipping, if desired.

PER SERVING about 557 cal, 43 g pro, 27 g total fat (7 g sat. fat), 36 g carb (6 g dietary fibre, 8 g sugar), 121 mg chol, 915 mg sodium, 945 mg potassium. % RDI: 17% calcium, 27% iron, 7% vit A, 50% vit C, 48% folate.