Pulled Pork with Cabbage Slaw
Course: LunchCuisine: AmericanDifficulty: Easy8
servings30
minutes8
hours30
minutes750
kcalA true Southern classic, pulled pork is one of the easiest dishes to prepare in a slow cooker while you’re at work. Served with a light cabbage slaw, this recipe can be eaten as is or with homemade Barbecue Sauce. Enjoy this delicious pork and slaw with a fork or pair with a low-carb bun for a treat. If you do not have a slow cooker, cook the pork in a Dutch oven in a 200°F oven for the same amount of time.
Ingredients
FOR THE SLAW:
3/4 cup shredded cabbage
1/4 cup shredded carrot
1/8 cup sliced scallions
3 tbsp mayonnaise
1 tsp mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
FOR THE RUB:
4 tbsp stevia, or other sugar substitute
1 tbsp paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp mustard powder
1 tsp ground cumin
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp chili powder
FOR THE PORK:
1 (4 to 5-pound) boneless pork shoulder roast
2 1/2 tbsp olive oil
3/4 cup light beer
3 tbsp apple cider vinegar
3 tbsp tomato paste
8 low-carb buns or lettuce wraps (optional)
Directions
- TO MAKE THE SLAW: In a large bowl, combine the cabbage, carrots, scallions, mayonnaise, mustard, salt, and pepper. Mix thoroughly. Refrigerate until ready to serve.
- TO MAKE THE RUB: In a medium bowl, mix together the stevia, paprika, garlic powder, onion powder, mustard powder, cumin, salt, pepper, and chili powder.
- TO MAKE THE PORK: Cover the pork shoulder with the rub, massaging it thoroughly into the meat.
- In a large skillet over medium-high heat, heat the olive oil for 1 minute. Add the pork to the skillet, browning on all sides for about 3 minutes per side. Once browned, remove the pork from the skillet and set aside.
- Pour the beer into the skillet and scrape the bottom of the pan to loosen any browned bits. Remove the skillet from the heat and pour the drippings into a large slow cooker.
- To the slow cooker, add the apple cider vinegar and potato paste. Whisk to combine with the pork drippings.
- Place the pork in the slow cooker and spoon some of the liquid over it. Cover. Cook on low for 8 hours. Insert a meat thermometer into the center of the pork to check the internal temperature. It should be between 180°F and 200°F.
- Remove the pork from the slow cooker and place it in a large bowl to cool.
- In a large skillet over high heat, add the remaining liquid from the slow cooker and bring to a boil. Lower the heat to medium-low and reduce the liquid by at least half over the next 10 minutes.
- Using two forks, shred the cooled pork until you have bite-size chunks.
- Pour the reduced liquid over the meat. Mix until it is coated evenly.
- Serve the shredded pork with the slaw on its own, or on a low-carb bun or a lettuce wrap (if using).
Nutrition Facts
8 servings per container
Serving Size1 servings
- Amount Per ServingCalories750
- % Daily Value *
- Total Fat
58.8g
91%
- Total Carbohydrate
7.3g
3%
- Dietary Fiber 1.8g 8%
- Protein 44.4g 89%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
