Pulled Pork Sandwiches with Tangy Curry-Tomato Chutney

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Midwest Living
 * Prep: 15 minutes | Marinate: 8 to 24 hours | Cook: 8 hours on low, 4 hours on high
 * Makes 16 sandwiches (2 per person, for party of eight)

Ingredients

 * 1 tbsp chili powder
 * 1½ tsp paprika
 * ½ tsp dried oregano, crushed
 * ½ tsp curry powder
 * ½ tsp onion powder
 * ¼ tsp kosher or sea salt or ⅛ tsp salt
 * ⅛ tsp ground white pepper or black pepper
 * 3 to 3½ lb boneless pork shoulder
 * 1 cup water
 * 16 small cocktail buns, split and toasted
 * Tangy Curry-Tomato Chutney
 * leaf lettuce (optional)

Directions

 * 1) For dry rub: in a large plastic storage bag, combine chili powder, paprika, oregano, curry powder, onion powder, salt, and white pepper.
 * 2) Trim from meat.
 * 3) Place meat in plastic storage bag.
 * 4) Seal bag and shake so the dry rub completely coats the meat, gently pressing bag, and dry rub against meat.
 * 5) Marinate in the refrigerator for 8 hours or overnight.
 * 6) Place the 1 cup water in a 3½- or 4-quart slow cooker.
 * 7) Transfer meat to slow cooker.
 * 8) Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
 * 9) Remove meat from cooker to a cutting board, discarding juices.
 * 10) Use two forks to gently separate the meat into long, thin shreds, or strands.
 * 11) Return pork to slow cooker.
 * 12) Stir in 1 cup of the Tangy Curry-Tomato Chutney until combined.
 * 13) Keep warm in cooker on low-heat setting up to 2 hours or until serving time.
 * 14) To serve, top rolls with meat and, if you like, leaf lettuce.
 * 15) Arrange on a serving platter.
 * 16) Serve with remaining Tangy Curry-Tomato Chutney.

Nutritional information
Per serving:
 * 236 Calories | 7g Total Fat | 2g Saturated Fat | 57mg Cholesterol | 227mg Sodium | 23g Carbs | 2g Fiber | 19g Protein