Jason's Sandwich

Recipe courtesy of Jason Roberts

Watch how to make this recipe.

Jason's Sandwich

Name: Jason's Sandwich
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 4 servings
Ingredients: One 2-pound pork loin; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tablespoons oil; 1/2 green cabbage, shredded; 1 1/2 cups agave nectar; 1 1/2 cups apple cider vinegar; 2 golden delicious apples, cut into matchsticks; One 12-ounce bag rice elbow macaroni; 1 cup skim milk; 1 tablespoon cornstarch; 1 bay leaf; 2 cups grated lowfat cheddar cheese; Salt; Cayenne pepper; 1/2 cup agave nectar; 1/2 cup apple cider vinegar; 2 medium carrots, shredded; 2 red radishes, thinly sliced; 1 savoy cabbage, shredded; 1 Spanish onion, thinly sliced; Salt; 4 leaves butter lettuce; 8 slices sprouted or multi-grain bread, toasted

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Level: Easy

Total: 4 hr 30 min (includes roasting time)
Active: 45 min

Yield: 4 servings

Level: Easy

Total: 4 hr 30 min (includes roasting time)
Active: 45 min

Yield: 4 servings

Ingredients

Pulled Pork with Cabbage and Apples:

One 2-pound pork loin

Salt and freshly ground black pepper

2 tablespoons oil

1/2 green cabbage, shredded

1 1/2 cups agave nectar

1 1/2 cups apple cider vinegar

2 golden delicious apples, cut into matchsticks

Lowfat Mac and Cheese:

One 12-ounce bag rice elbow macaroni

1 cup skim milk

1 tablespoon cornstarch

1 bay leaf

2 cups grated lowfat cheddar cheese

Salt

Cayenne pepper

Tangy Coleslaw:

1/2 cup agave nectar

1/2 cup apple cider vinegar

2 medium carrots, shredded

2 red radishes, thinly sliced

1 savoy cabbage, shredded

1 Spanish onion, thinly sliced

Salt

4 leaves butter lettuce

8 slices sprouted or multi-grain bread, toasted

Directions

For the pork: Preheat the oven to 350 degrees F.
Sprinkle the pork loin generously with salt and pepper, then place in roasting pan and roast until the pork is soft and cooked through, 3 hours.
Cool, reserve the liquids and shred the pork, then set aside for later use.
In a saute pan, heat the oil and add the cabbage. Cook until soft. Add the shredded pork, agave, vinegar, apples and 1/2 cup of the reserved cooking liquid. Keep warm.
For the mac and cheese: Bring a pot of water to a boil and cook the macaroni to package instructions.
Mix 1 tablespoon milk with the cornstarch and set aside. Bring the remaining milk to a boil with the bay leaf. When the milk begins to boil add the cornstarch mixture and simmer, stirring until the milk thickens. Add the cheese and season with salt and cayenne pepper. Combine the cheese sauce with the macaroni. Set aside and keep warm.
For the coleslaw: Mix the agave, vinegar, carrots, radishes, cabbage and onions, and then season with salt. Set aside for the flavors to meld, 12 minutes.
To serve, place a piece of lettuce on top of a slice of bread, then top with the pulled pork mixture, the warm mac and cheese and tangy coleslaw, and finish with another slice of bread. Repeat for the remaining filling and bread slices.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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