YOUR SOLIN GENERATED RECIPE
Tender Slow Cooker Lean Pulled Pork with Tangy Cabbage Slaw
Savor the succulent lean pulled pork, slow-cooked until tender and easily shredded, paired with a crisp, tangy cabbage slaw that adds a bright and refreshing crunch. This dish combines hearty, savory pork with a zesty, creamy slaw for a balanced meal that's as delightful in taste as it is in texture.
INGREDIENTS
6 oz Lean Pork Shoulder
1 cup shredded Green Cabbage
1/2 medium Carrot, shredded
1/4 cup Plain Nonfat Greek Yogurt
1 tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Season the lean pork shoulder generously with salt, pepper, and garlic powder.
Sear the pork in a hot skillet with a light spray of oil for 2-3 minutes on each side to develop a rich browned crust.
Transfer the seared pork to your slow cooker. Add a splash of water if needed to create a bit of steam.
Cook on low for 6-8 hours until the pork is tender and easily shreds.
While the pork is cooking, prepare the tangy cabbage slaw. In a bowl, combine shredded green cabbage and shredded carrot.
In a small separate bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper.
Pour the dressing over the slaw and toss until well combined.
Once the pork is cooked, use two forks to shred the meat into bite-sized pieces.
Serve a portion of the shredded pork topped with a generous helping of tangy cabbage slaw.