YOUR SOLIN GENERATED RECIPE
Slow Cooker BBQ Pulled Pork with Crispy Slaw
Savor the tender, slow-cooked pulled pork tossed in a tangy BBQ sauce, paired with a vibrant, crunchy slaw. This dish delivers a perfect balance of savory protein and refreshing crunch, making it an irresistible option for a wholesome meal any time of day.
INGREDIENTS
5 oz Pork Shoulder (Lean)
2 tbsp BBQ Sauce
1 cup Shredded Green Cabbage
1/4 cup Shredded Carrot
1/8 cup Thinly Sliced Red Onion
1 tbsp Apple Cider Vinegar
1 tsp Olive Oil
PREPARATION
Trim any excess fat from the pork shoulder and cut it into large chunks.
Place the pork chunks in your slow cooker and add the BBQ sauce, ensuring the meat is well coated.
Set the slow cooker to low and cook for 6-8 hours until the pork is exceptionally tender and can be easily shredded.
Once cooked, remove the pork from the slow cooker and shred it using two forks, discarding any large pieces of fat if necessary.
In a mixing bowl, combine the shredded green cabbage, shredded carrot, and thinly sliced red onion.
In a small bowl, whisk together the apple cider vinegar and olive oil, then drizzle over the slaw mixture and toss to coat evenly.
Serve a portion of the warm pulled pork atop a generous serving of the crispy slaw. Optionally, drizzle with a little extra BBQ sauce if desired.