Slow-Cooked 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-Cooked BBQ Pulled Pork with Tangy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Slow-Cooked BBQ Pulled Pork with Tangy Cabbage Slaw

Enjoy the savory richness of tender slow-cooked pulled pork doused in a smoky BBQ sauce, perfectly balanced with a crisp and tangy cabbage slaw. This comforting dish delivers a layered flavor experience with every bite.

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NUTRITION

432kcal
Protein
39.9g
Fat
22.6g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder (cooked)

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tsp Extra Virgin Olive Oil

2 tbsp BBQ Sauce

1 tsp Apple Cider Vinegar

Salt and Black Pepper, to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slow-cook the pork shoulder in your preferred method (slow cooker or oven braising) with salt, pepper, and a bit of water until it is tender and easily pulled apart.

  • 2

    Once cooked, shred the pork using two forks, then mix in the BBQ sauce ensuring it is evenly coated.

  • 3

    In a separate bowl, combine shredded green cabbage and carrot. Drizzle with extra virgin olive oil, apple cider vinegar, a pinch of salt, and pepper to create a tangy slaw.

  • 4

    Serve a portion of the pulled pork alongside a generous helping of the cabbage slaw for a satisfying balance of smoky meat and refreshing crunch.

Slow-Cooked 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-Cooked BBQ Pulled Pork with Tangy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Slow-Cooked BBQ Pulled Pork with Tangy Cabbage Slaw

Enjoy the savory richness of tender slow-cooked pulled pork doused in a smoky BBQ sauce, perfectly balanced with a crisp and tangy cabbage slaw. This comforting dish delivers a layered flavor experience with every bite.

NUTRITION

432kcal
Protein
39.9g
Fat
22.6g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder (cooked)

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tsp Extra Virgin Olive Oil

2 tbsp BBQ Sauce

1 tsp Apple Cider Vinegar

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Slow-cook the pork shoulder in your preferred method (slow cooker or oven braising) with salt, pepper, and a bit of water until it is tender and easily pulled apart.

  • 2

    Once cooked, shred the pork using two forks, then mix in the BBQ sauce ensuring it is evenly coated.

  • 3

    In a separate bowl, combine shredded green cabbage and carrot. Drizzle with extra virgin olive oil, apple cider vinegar, a pinch of salt, and pepper to create a tangy slaw.

  • 4

    Serve a portion of the pulled pork alongside a generous helping of the cabbage slaw for a satisfying balance of smoky meat and refreshing crunch.