YOUR SOLIN GENERATED RECIPE
Tender Slow Cooker Tangy BBQ Pulled Pork with Crunchy Slaw
Savor the robust flavors of slow-cooked pulled pork infused with a tangy BBQ glaze, complemented by a refreshing, crunchy slaw. This dish marries tender, lean pork slow-cooked to perfection with a vibrant mix of shredded cabbage and carrots, lightly dressed in a creamy Greek yogurt and apple cider vinegar dressing.
INGREDIENTS
6 oz Pork Shoulder (lean)
2 tbsp BBQ Sauce
1 cup shredded Cabbage
1/2 cup shredded Carrot
2 tbsp Nonfat Greek Yogurt
1 tbsp Apple Cider Vinegar
Salt and Pepper to taste
PREPARATION
Trim excess fat from the pork shoulder and cut into large chunks suitable for slow cooking.
Season the pork generously with salt and pepper, then transfer it to your slow cooker.
Drizzle the pork with BBQ sauce ensuring the pieces are evenly coated.
Cook on low for 6-8 hours or on high for 3-4 hours until the pork is fork-tender and easily shredded.
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return most of the cooking juices to keep the pork moist.
In a bowl, combine shredded cabbage and shredded carrot. In a small separate bowl, mix the nonfat Greek yogurt with apple cider vinegar, adding a pinch of salt and pepper to create a tangy dressing.
Toss the cabbage and carrot with the yogurt dressing until the slaw is evenly coated.
To serve, plate a portion of the shredded pulled pork topped with a drizzle of extra BBQ sauce if desired, alongside a generous serving of crunchy slaw.