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Pulled pork with coleslaw

average rating is 3 out of 5, based on 150 votes

Discover a new way to enjoy a classic favorite with our Pulled Pork over Coleslaw recipe. This dish takes tender, slow-cooked pork drenched in a low-sugar BBQ sauce and pairs it with a crunchy, tangy coleslaw, delivering a meal that's bursting with textures and flavors. It's a high-protein, low-carb dish that keeps in line with dietary restrictions without sacrificing taste.

Serving Suggestions:

This dish stands out on its own, but if you wish to add accompaniments, consider a side of low-carb cornbread or roasted vegetables. For an extra zing, sprinkle freshly chopped cilantro or parsley on top just before serving.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

#PulledPork #Coleslaw #LowCarb #HighProtein #HealthyEating #SlowCookerRecipe #BBQSauce #DiabeticFriendly #ComfortFood #WeightLossFriendly

Ingredients

Ingredients for Pulled Pork:

2 lbs pork loin

Salt and pepper to taste

1 cup of low-sugar barbecue sauce

1/2 cup water

2 tablespoons apple cider vinegar

1 teaspoon smoked paprika

1 teaspoon garlic powder

Ingredients for Coleslaw:

1 small head of cabbage, finely shredded

1/2 red onion, thinly sliced

2 medium carrots, grated

1/2 cup mayonnaise

1 tablespoon apple cider vinegar

Salt and pepper to taste

Directions

Pulled Pork:

Season the pork loin with salt and pepper. In a slow cooker, mix together the barbecue sauce, water, apple cider vinegar, smoked paprika, and garlic powder. Place the pork loin in the slow cooker and coat with the sauce mixture. Cover and cook on low for 8 hours, or until the pork shreds easily with a fork.

After the pork is cooked, remove from the slow cooker and shred it using two forks. You can mix some of the cooking liquid back into the pork to make it more moist, if desired.

Coleslaw:

While the pork is cooking, prepare the coleslaw. In a large bowl, combine the cabbage, onion, and carrots. In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper. Pour this dressing over the cabbage mixture and toss well to combine. Refrigerate until ready to serve.

To serve, place a generous scoop of coleslaw on a plate, then top with the shredded pork. Enjoy!