Slow Cooker Pulled Pork with Pineapple Coleslaw
Slow Cooker Pulled Pork with Pineapple Coleslaw
Cuisine: AmericanServings
4-6
servingsPrep time
2
minutesCalories
335
kcalIngredients
- 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
Directions
- 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!
