Slow Cooker BBQ Pulled Pork with Crunchy Cabbage Slaw

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

Slow Cooker BBQ Pulled Pork with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Slow Cooker BBQ Pulled Pork with Crunchy Cabbage Slaw

Enjoy tender, slow-cooked pulled pork coated in a tangy BBQ glaze, perfectly paired with a refreshing, crunchy cabbage slaw. This dish balances savory and slightly sweet flavors, making it an ideal option for a versatile meal that works for breakfast, lunch, or dinner.

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NUTRITION

421kcal
Protein
35.4g
Fat
22.6g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Pork Shoulder (Pulled)

2 tbsp Low-Sugar BBQ Sauce

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Thinly Sliced Red Onion

1 tbsp Apple Cider Vinegar

1 tsp Olive Oil

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PREPARATION

  • 1

    Place the pork shoulder in a slow cooker and season lightly with salt and pepper if desired. Pour the BBQ sauce over the pork ensuring even coverage.

  • 2

    Cook on low for 6-8 hours or on high for 4-5 hours until the pork is tender and easily shredded with a fork.

  • 3

    Once cooked, remove the pork from the slow cooker and use two forks to shred the meat. Return a portion of the cooking juices to keep the pork moist.

  • 4

    In a large bowl, combine the shredded cabbage, shredded carrot, and sliced red onion.

  • 5

    In a small bowl, whisk together apple cider vinegar and olive oil. Pour over the cabbage mixture and toss to coat evenly.

  • 6

    Serve a generous portion of pulled pork topped with a drizzle of extra BBQ sauce if desired and a side of crunchy cabbage slaw.

Slow Cooker BBQ Pulled Pork with Crunchy Cabbage Slaw

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

Slow Cooker BBQ Pulled Pork with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Slow Cooker BBQ Pulled Pork with Crunchy Cabbage Slaw

Enjoy tender, slow-cooked pulled pork coated in a tangy BBQ glaze, perfectly paired with a refreshing, crunchy cabbage slaw. This dish balances savory and slightly sweet flavors, making it an ideal option for a versatile meal that works for breakfast, lunch, or dinner.

NUTRITION

421kcal
Protein
35.4g
Fat
22.6g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Pork Shoulder (Pulled)

2 tbsp Low-Sugar BBQ Sauce

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Thinly Sliced Red Onion

1 tbsp Apple Cider Vinegar

1 tsp Olive Oil

PREPARATION

  • 1

    Place the pork shoulder in a slow cooker and season lightly with salt and pepper if desired. Pour the BBQ sauce over the pork ensuring even coverage.

  • 2

    Cook on low for 6-8 hours or on high for 4-5 hours until the pork is tender and easily shredded with a fork.

  • 3

    Once cooked, remove the pork from the slow cooker and use two forks to shred the meat. Return a portion of the cooking juices to keep the pork moist.

  • 4

    In a large bowl, combine the shredded cabbage, shredded carrot, and sliced red onion.

  • 5

    In a small bowl, whisk together apple cider vinegar and olive oil. Pour over the cabbage mixture and toss to coat evenly.

  • 6

    Serve a generous portion of pulled pork topped with a drizzle of extra BBQ sauce if desired and a side of crunchy cabbage slaw.