YOUR SOLIN GENERATED RECIPE
Slow-Cooked BBQ Pulled Pork with Crispy Slaw
Enjoy a delightful twist on a classic comfort dish with tender pulled pork bathed in a smoky BBQ glaze, partnered with a refreshing, crunchy cabbage slaw. This dish marries hearty, slow-cooked meat with a tangy, crisp slaw, making it a balanced, satisfying meal perfect for dinner.
INGREDIENTS
5 oz Lean Pork Shoulder
1 tbsp BBQ Sauce
1 cup shredded Green Cabbage
0.33 cup shredded Carrots
2 tbsp Light Greek Yogurt
1 tsp Extra Virgin Olive Oil
1 tsp Apple Cider Vinegar
0.5 tsp Garlic Powder
0.5 tsp Smoked Paprika
Salt & Black Pepper to taste
PREPARATION
Season the pork shoulder with garlic powder, smoked paprika, salt, and black pepper. Drizzle a bit of olive oil to coat.
Place the pork in a slow cooker along with the BBQ sauce and a teaspoon of apple cider vinegar. Cover and cook on low for 6-8 hours until the meat is tender and easily pulls apart.
Once cooked, shred the pork using two forks, mixing in additional BBQ sauce if desired.
In a bowl, combine the shredded green cabbage and carrots. In a separate small bowl, mix the light Greek yogurt with a splash more apple cider vinegar, a pinch of salt and pepper to create a tangy dressing.
Toss the shredded cabbage and carrots with the dressing until evenly coated.
Plate a serving portion with the pulled pork on top or alongside the crispy slaw, and enjoy this balanced meal.