YOUR SOLIN GENERATED RECIPE
Slow Cooker BBQ Pulled Pork with Creamy Cabbage Slaw
Savor a hearty, comforting dish featuring succulent pulled pork slow-cooked in a tangy BBQ sauce, paired with a refreshing and creamy cabbage slaw. This dish offers a delightful blend of smoky and tangy flavors complemented by a crisp, cooling slaw, perfect for a satisfying meal any time of the day.
INGREDIENTS
5 oz Pork Shoulder (lean)
2 tbsp BBQ Sauce
1 cup shredded Green Cabbage
1/4 cup shredded Carrot
3 tbsp Nonfat Greek Yogurt
1 tsp Apple Cider Vinegar
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Season the pork shoulder lightly with salt and pepper. Place it in your slow cooker and drizzle with BBQ sauce.
Set the slow cooker on low heat and cook for 6-8 hours until the pork is tender and easily shredded.
Once cooked, remove the pork and use two forks to shred it. Mix a bit more BBQ sauce if desired to keep the pork moist.
In a bowl, combine the shredded cabbage and carrot. In a separate small bowl, whisk together the nonfat Greek yogurt, apple cider vinegar, a pinch of salt, and a pinch of black pepper.
Pour the yogurt dressing over the slaw and toss until evenly coated.
Serve the pulled pork topped on a bed of creamy cabbage slaw, and enjoy a balanced meal with a delightful mix of flavors and textures.