Ingredients
For the pulled pork:
- 3–4 pound pork shoulder (bone-in or boneless)
- 1/2 cup chicken broth
- 1/2 cup balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
For the coleslaw:
- 1–2 bags of coleslaw cabbage (or 1 bag coleslaw and 1 bag shredded purple cabbage)
- OR
- 1/2 head of green cabbage
- 1/2 head of purple 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 from Whole Foods
- OR
- 2 cups fresh pineapple, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup red pepper, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 Serrano pepper, seeded and finely chopped
- Juice of 1 lime
- 1/8 teaspoon of salt
- Optional: BBQ to top the pulled pork
Instructions
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 if making it yourself
- Add pineapple salsa to the bowl
- Add oil, vinegar, mayo
- Stir to combine so that coleslaw is evenly mixed
- For best results, refrigerate an hour prior to serving to let the flavors combine
- Top pulled pork with BBQ sauce and coleslaw and serve!
Notes
If you’re using this for meal prep, you may want to double the coleslaw recipe depending on how large your pork shoulder is.
Nutrition Facts:
- Calories: 335
- Sugar: 21
- Fat: 23
- Carbohydrates: 18
- Protein: 16