Slow-Cooker Pulled Pork with Tangy Coleslaw
Equipment
- Slow Cooker
- Large Bowl
- Whisk
Ingredients
- 2 pounds boneless pork shoulder
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup barbecue sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups shredded green cabbage
- 1 large carrot, grated
- 1/4 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon celery seeds
Instructions
- Place the pork shoulder in the slow cooker. Add the sliced onion, minced garlic, chicken broth, smoked paprika, salt, and black pepper. Cover and cook on low for 8 hours until the meat is very tender.
- Remove the pork from the slow cooker and shred it with two forks. Return the shredded meat to the slow cooker and stir in the barbecue sauce. Keep the cooker on warm while you prepare the coleslaw.
- In a large bowl, combine the shredded green cabbage and grated carrot. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery seeds until smooth.
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Season with a pinch of salt and pepper if needed.
- Serve the pulled pork topped with a generous scoop of the tangy coleslaw.
Notes
Make the coleslaw a few hours ahead so the flavors have time to meld and the cabbage softens slightly. Leftovers reheat well in a skillet with a splash of broth to keep the pork moist. If you prefer a milder tang, reduce the vinegar in the coleslaw by one tablespoon.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Bowl, Whisk
Cuisine: American
Equipment: Slow Cooker, Large Bowl, Whisk