Slow Cooker Pulled Pork With Cabbage Slaw

Tender, smoky pulled pork is slow-cooked to perfection and served with a crisp, tangy cabbage slaw for a satisfying and flavorful meal.

Ingredients

• 4 lb boneless pork shoulder (Boston butt)
• 2 tbsp packed brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 cup low-sodium chicken broth
• 2 tbsp Worcestershire sauce
• 1.5 cups your favorite BBQ sauce
• 1 medium head green cabbage, shredded
• 2 large carrots, shredded
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar

Instructions

In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the pork shoulder. Place the seasoned pork shoulder in the basin of a 6-quart slow cooker. Pour the chicken broth and Worcestershire sauce around the pork. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fork-tender. Carefully remove the pork from the slow cooker and place it on a large cutting board or in a bowl. Using two forks, shred the meat, discarding any large pieces of fat. Drain most of the liquid from the slow cooker, leaving about 1 cup. Return the shredded pork to the slow cooker and stir in the BBQ sauce. Keep warm. While the pork is cooking or just before serving, prepare the slaw. In a large bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, and sugar. Add the shredded cabbage and carrots and toss to combine. Season with salt and pepper to taste. Serve the pulled pork warm, with a generous portion of cabbage slaw on the side or piled on top. It’s excellent on buns for sandwiches or as a main protein dish.

Full macros and meal-plan integration are available in the KeyMacro app.