Slow Cooker Tangy Pulled Pork with Crunchy Slaw

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

Slow Cooker Tangy Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Slow Cooker Tangy Pulled Pork with Crunchy Slaw

Savor this delightful slow cooker pulled pork, steeped in a tangy, sugar-free BBQ sauce, served atop a vibrant, crunchy slaw. The succulent pork melds beautifully with a mix of crisp cabbage and carrots, lightly dressed in a zingy apple cider vinegar and Dijon mustard blend, creating a balanced, flavorful meal perfect for a hearty dinner.

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NUTRITION

350kcal
Protein
32.4g
Fat
19.7g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 oz lean pork shoulder

1/4 cup sugar-free BBQ sauce

1 cup shredded napa cabbage

1/4 cup shredded carrot

1 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Place the lean pork shoulder in the slow cooker and season generously with salt and pepper.

  • 2

    Pour the sugar-free BBQ sauce over the pork, ensuring it is well coated. Cover and cook on low for 6-8 hours until the pork is tender and easy to shred.

  • 3

    While the pork cooks, prepare the crunchy slaw by combining the shredded napa cabbage and carrots in a bowl.

  • 4

    In a small bowl, mix the apple cider vinegar, Dijon mustard, and olive oil. Drizzle this tangy dressing over the slaw and toss well to combine.

  • 5

    Once the pork is done, shred it using two forks and mix in any remaining juices from the slow cooker to keep the meat moist.

  • 6

    Serve the tangy pulled pork over or alongside the crunchy slaw. Enjoy your balanced meal!

Slow Cooker Tangy Pulled Pork with Crunchy Slaw

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

Slow Cooker Tangy Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Slow Cooker Tangy Pulled Pork with Crunchy Slaw

Savor this delightful slow cooker pulled pork, steeped in a tangy, sugar-free BBQ sauce, served atop a vibrant, crunchy slaw. The succulent pork melds beautifully with a mix of crisp cabbage and carrots, lightly dressed in a zingy apple cider vinegar and Dijon mustard blend, creating a balanced, flavorful meal perfect for a hearty dinner.

NUTRITION

350kcal
Protein
32.4g
Fat
19.7g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 oz lean pork shoulder

1/4 cup sugar-free BBQ sauce

1 cup shredded napa cabbage

1/4 cup shredded carrot

1 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Place the lean pork shoulder in the slow cooker and season generously with salt and pepper.

  • 2

    Pour the sugar-free BBQ sauce over the pork, ensuring it is well coated. Cover and cook on low for 6-8 hours until the pork is tender and easy to shred.

  • 3

    While the pork cooks, prepare the crunchy slaw by combining the shredded napa cabbage and carrots in a bowl.

  • 4

    In a small bowl, mix the apple cider vinegar, Dijon mustard, and olive oil. Drizzle this tangy dressing over the slaw and toss well to combine.

  • 5

    Once the pork is done, shred it using two forks and mix in any remaining juices from the slow cooker to keep the meat moist.

  • 6

    Serve the tangy pulled pork over or alongside the crunchy slaw. Enjoy your balanced meal!