Slow Cooker Smoky Pulled Pork with Tangy Apple Slaw
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 2 pounds pork shoulder, trimmed
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 2 apples, thinly sliced
- 2 cups shredded green cabbage
- 1 large carrot, shredded
- 2 tablespoons apple cider vinegar
- 1 tablespoon mayonnaise
- 1 teaspoon honey
Instructions
- Trim any excess fat from the pork shoulder. Rub the meat evenly with smoked paprika, cumin, garlic powder, salt, and black pepper.
- Place the seasoned pork in the slow cooker and pour the chicken broth around it. Cover and cook on low for 8 hours until the pork pulls apart easily with a fork.
- While the pork cooks, prepare the slaw. In a mixing bowl, combine the sliced apples, shredded cabbage, and shredded carrot.
- In a small bowl, whisk together the apple cider vinegar, mayonnaise, and honey. Pour the dressing over the slaw and toss until evenly coated. Set aside in the refrigerator.
- Once the pork is done, shred it directly in the slow cooker using two forks. Stir the shredded meat into the juices to keep it moist.
- Serve the pulled pork topped with the tangy apple slaw.
Notes
Make the slaw a few hours ahead so the flavors meld and the apples stay crisp. If the pork seems dry after shredding, add a splash of the cooking juices. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a little broth to restore moisture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife