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Slow Cooker Pulled Pork with Tangy Apple Slaw
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 2 pounds pork shoulder
  • 1 large onion, sliced
  • 1 cup apple cider
  • 1/2 cup barbecue sauce
  • 4 cups shredded green cabbage
  • 2 Granny Smith apples, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons mayonnaise
  • Salt and black pepper to taste

Instructions
 

  • Place the pork shoulder and sliced onion in the slow cooker. Pour in the apple cider and season with salt and black pepper.
  • Cover and cook on low for 8 hours until the pork shreds easily with a fork.
  • Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and stir in the barbecue sauce.
  • In a large bowl, combine the shredded cabbage and sliced apples. Add the apple cider vinegar, honey, mayonnaise, and a pinch of salt and black pepper. Toss until evenly coated.
  • Serve the pulled pork topped with the apple slaw.

Notes

Make the slaw a few hours ahead so the vinegar has time to soften the cabbage slightly. Leftovers reheat well in a skillet with a splash of apple cider to keep the pork moist. Skip the barbecue sauce if you prefer a milder flavor and season the pork with extra black pepper instead.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife