Tender Pulled Pork with Crunchy Slaw

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

Tender Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Tender Pulled Pork with Crunchy Slaw

Savor the delightful balance of tender, lean pork pulled into juicy morsels paired with a refreshing, crunchy slaw mingled with vibrant red onion, carrot, and cabbage. A tangy mustard-vinegar dressing ties the dish together, creating a meal that's both hearty and light, perfect for breakfast, lunch, or dinner.

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NUTRITION

377kcal
Protein
43.6g
Fat
12.9g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Pork Tenderloin

1 cup shredded Green Cabbage

1 small shredded Carrot

1/4 medium Red Onion, thinly sliced

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the pork tenderloin. Sear on all sides until lightly browned.

  • 2

    Transfer the pork to a slow cooker or cover in a pan with a tight lid. Cook on low heat for 2-3 hours until the pork is tender and can be easily pulled apart.

  • 3

    Once cooked, use two forks to shred the pork into bite-sized pieces.

  • 4

    In a large bowl, combine shredded green cabbage, shredded carrot, and thinly sliced red onion.

  • 5

    In a small bowl, whisk together apple cider vinegar, Dijon mustard, and olive oil to create a tangy dressing.

  • 6

    Toss the crunchy slaw with the dressing until evenly coated.

  • 7

    Serve a portion of the pulled pork atop a generous serving of crunchy slaw. Optionally, garnish with fresh herbs if desired.

Tender Pulled Pork with Crunchy Slaw

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

Tender Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Tender Pulled Pork with Crunchy Slaw

Savor the delightful balance of tender, lean pork pulled into juicy morsels paired with a refreshing, crunchy slaw mingled with vibrant red onion, carrot, and cabbage. A tangy mustard-vinegar dressing ties the dish together, creating a meal that's both hearty and light, perfect for breakfast, lunch, or dinner.

NUTRITION

377kcal
Protein
43.6g
Fat
12.9g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Pork Tenderloin

1 cup shredded Green Cabbage

1 small shredded Carrot

1/4 medium Red Onion, thinly sliced

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the pork tenderloin. Sear on all sides until lightly browned.

  • 2

    Transfer the pork to a slow cooker or cover in a pan with a tight lid. Cook on low heat for 2-3 hours until the pork is tender and can be easily pulled apart.

  • 3

    Once cooked, use two forks to shred the pork into bite-sized pieces.

  • 4

    In a large bowl, combine shredded green cabbage, shredded carrot, and thinly sliced red onion.

  • 5

    In a small bowl, whisk together apple cider vinegar, Dijon mustard, and olive oil to create a tangy dressing.

  • 6

    Toss the crunchy slaw with the dressing until evenly coated.

  • 7

    Serve a portion of the pulled pork atop a generous serving of crunchy slaw. Optionally, garnish with fresh herbs if desired.