Slow Cooker Pulled Pork with Pineapple Coleslaw

Slow Cooker Pulled Pork with Pineapple Coleslaw

Recipe by Maria VergaraCuisine: American


Prep time






  • For the Pulled Pork
  • 3–4 pound pork shoulder (bone-in or boneless)

  • 1/8 teaspoon pepper

  • 1/2 cup chicken broth

  • 1/2 cup balsamic vinegar

  • 1/8 teaspoon salt

  • For the Coleslaw
  • 1–2 bags of coleslaw cabbage (or 1 bag coleslaw and 1 bag shredded purple cabbage)

  • or

  • 1/2 head of purple cabbage

  • 1/2 head of green cabbage

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon avocado oil (or olive oil)

  • Enough mayo to make it the consistency of your preference (about 1/2 cup)

  • For the Pineapple Salsa
  • 1 large tub of pre-made pineapple salsa

  • or

  • 2 cups fresh pineapple, diced

  • 1 Serrano pepper, seeded and finely chopped

  • 1/2 cup fresh cilantro, chopped

  • 1/4 cup red onion, finely chopped

  • 1/4 cup red pepper, finely chopped

  • 1/8 teaspoon of salt

  • Juice of 1 lime

  • BBQ to top the pulled pork, optional


  • For the Pulled Pork
  • Place pork in the slow cooker. Season meat with salt and pepper
  • Pour in chicken stock and balsamic. Cover and cook on low for 6-8 hours or until pork pulls apart easily
  • Remove from slow cooker and shred
  • For the Pineapple Coleslaw
  • Add cabbage to a large bowl
  • Prepare the pineapple salsa. Add pineapple salsa to the bowl. Add oil, vinegar, mayo. Stir to combine so that coleslaw is evenly mixed
  • Store in the fridge an hour before serving
  • Top pulled pork with BBQ sauce and coleslaw and serve!
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