Slow Cooker BBQ Pulled Pork with Tangy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow Cooker BBQ Pulled Pork with Tangy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Slow Cooker BBQ Pulled Pork with Tangy Cabbage Slaw

Savor the rich, smoky flavors of tender pulled pork slow-cooked to perfection and tossed with a tangy BBQ glaze. Served alongside a fresh, crunchy cabbage slaw with a citrusy apple cider vinegar dressing, this dish delivers a well-balanced meal with vibrant textures and a perfect harmony of sweet, savory, and tangy notes.

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NUTRITION

460kcal
Protein
32.5g
Fat
22.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder (pulled)

2 tbsp BBQ Sauce

1 cup shredded Green Cabbage

1/2 cup shredded Carrot

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Place the pork shoulder in a slow cooker. Season lightly with salt, pepper, and any preferred spices like paprika or garlic powder.

  • 2

    Add a small amount of water or low-sodium broth (about 1/4 cup) to help keep the meat moist during cooking.

  • 3

    Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender and easily shredded.

  • 4

    Remove the pork from the slow cooker and use two forks to shred it. Mix in the BBQ sauce thoroughly.

  • 5

    In a bowl, combine the shredded cabbage and carrot. Drizzle with olive oil and apple cider vinegar, then toss well to coat evenly.

  • 6

    Plate a serving of the tangy cabbage slaw and top with a generous portion of the BBQ pulled pork. Enjoy while warm.

Slow Cooker BBQ Pulled Pork with Tangy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow Cooker BBQ Pulled Pork with Tangy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Slow Cooker BBQ Pulled Pork with Tangy Cabbage Slaw

Savor the rich, smoky flavors of tender pulled pork slow-cooked to perfection and tossed with a tangy BBQ glaze. Served alongside a fresh, crunchy cabbage slaw with a citrusy apple cider vinegar dressing, this dish delivers a well-balanced meal with vibrant textures and a perfect harmony of sweet, savory, and tangy notes.

NUTRITION

460kcal
Protein
32.5g
Fat
22.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder (pulled)

2 tbsp BBQ Sauce

1 cup shredded Green Cabbage

1/2 cup shredded Carrot

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Place the pork shoulder in a slow cooker. Season lightly with salt, pepper, and any preferred spices like paprika or garlic powder.

  • 2

    Add a small amount of water or low-sodium broth (about 1/4 cup) to help keep the meat moist during cooking.

  • 3

    Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender and easily shredded.

  • 4

    Remove the pork from the slow cooker and use two forks to shred it. Mix in the BBQ sauce thoroughly.

  • 5

    In a bowl, combine the shredded cabbage and carrot. Drizzle with olive oil and apple cider vinegar, then toss well to coat evenly.

  • 6

    Plate a serving of the tangy cabbage slaw and top with a generous portion of the BBQ pulled pork. Enjoy while warm.