Slow Cooker Pulled Pork With Cabbage Slaw
20m prep 6h cook 6h ready
Slow cooker pulled pork with a tangy cabbage slaw, perfect for sandwiches.
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Ingredients
- 1.81 kg boneless pork shoulder or butt trimmed of excess fat and cut into 6 pieces
- Kosher salt and freshly ground black pepper
- 1 yellow onion chopped
- 2 clove garlic chopped
- 177 ml ketchup
- 14.8 ml tomato paste
- 9.86 ml mustard powder
- 9.86 ml cumin seed
- 9.86 ml smoked paprika
- 59.1 ml apple cider vinegar divided
- 0.25 head small green cabbage shredded
- 1 large carrot thinly sliced with a vegetable peeler
- 29.6 ml apple cider vinegar
- 14.8 ml olive oil
- 14.8 ml country style Dijon mustard
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 336 mg
- Iron: 6.53 mg
- Magnesium: 126 mg
- Phosphorus: 1106 mg
- Potassium: 1945 mg
- Zinc: 12.9 mg
Let's Cook
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Step 1.
In a 5- to 7-quart slow cooker, combine the chopped onion, chopped garlic, ketchup, tomato paste, mustard powder, cumin seed, smoked paprika, and 3 tablespoons of apple cider vinegar. Season with salt and pepper, and stir to blend.
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Step 2.
Season the pork pieces with salt and pepper, then place them on top of the ketchup mixture in the slow cooker. Cover and cook on high for 5 to 6 hours, or on low for 10 to 12 hours, until the pork is very tender and easily shreds with two forks.
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Step 3.
Transfer the cooked pork to a cutting board and shred the meat with two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker, stir in the remaining 1 tablespoon of apple cider vinegar, and set the slow cooker to warm.
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Step 4.
While the pork cooks, prepare the slaw: In a bowl, combine the shredded cabbage, thinly sliced carrot, 2 tablespoons apple cider vinegar, olive oil, and country-style Dijon mustard. Season with salt and pepper, and toss to coat.
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Step 5.
Serve the pulled pork and cabbage slaw on hamburger buns.
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