The Hungry Biker Sandwich

Name: The Hungry Biker Sandwich
Cook time: P0Y0M0DT1H0M0.000S
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; 1 spaghetti squash, halved lengthwise and seeded; Salt and freshly ground black pepper; 1 cup skim milk; 1 tablespoon cornstarch; 1 bay leaf; 2 cups grated lowfat Cheddar; 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; 4 whole wheat potato rolls

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Level: Easy

Total: 4 hr 30 min (includes roasting time)
Active: 1 hr

Yield: 4 servings

Level: Easy

Total: 4 hr 30 min (includes roasting time)
Active: 1 hr

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

Spaghetti Squash:

1 spaghetti squash, halved lengthwise and seeded

Salt and freshly ground black pepper

Lowfat Cheese Sauce:

1 cup skim milk

1 tablespoon cornstarch

1 bay leaf

2 cups grated lowfat Cheddar

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

4 whole wheat potato rolls

Directions

For the pork: Preheat the oven to 350 degrees F. Sprinkle the pork loin generously with salt and pepper, then place in a roasting pan, and roast until the pork is soft and cooked through, 3 hours.
Cool, reserve the cooking liquids and shred the pork, then set aside. Add half of the reserved cooking liquid to the pork.
In a saute pan, heat the oil and add the cabbage. Cook until soft, then add the shredded pork, agave, vinegar, apples and the remaining reserved cooking liquid. Keep warm.
For the squash: Increase the oven temperature to 375 degrees F. Generously season the squash with salt and pepper. Roast until the flesh is easily pierced with a fork, 50 minutes.
Cool and scrape the flesh with a fork.
For the cheese sauce: Mix 1 tablespoon of the 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 then season with salt and cayenne pepper.
Set aside until the spaghetti squash cools. Add the warm cheese sauce to the squash and mix until sauce coats the squash.
For the coleslaw: Mix the agave, vinegar, carrots, radishes, cabbage and onions. Season with salt. Set aside until the flavors meld, 12 minutes.
To serve, place a piece of lettuce on a roll and top with the pulled pork mixture, cheesy spaghetti squash and tangy coleslaw. Repeat for the remaining buns and filling.