Slow-Cooker Smoky Pulled Pork with Whole Wheat Buns & Coleslaw

Tender pork shoulder slow-cooked to perfection with a smoky, tangy sauce, served on whole wheat buns with a crisp coleslaw. A delicious, high-protein, high-fiber meal that's easy to make ahead.

• Prep: 15 min
• Cook: 6 hr
• Total: 6 hr 15 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $4.27/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• slow cooker
• comfort food
• smoky
• savory
• tangy
• sweet

Ingredients

• 3 pound pork shoulder
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 cup chicken broth (low-sodium)
• 0.5 cup tomato paste
• 0.25 cup apple cider vinegar
• 2 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.75 teaspoon salt
• 0.375 teaspoon black pepper
• 6 whole wheat buns
• 4 cup green cabbage (shredded)
• 1 carrot (large, shredded)
• 0.25 cup plain Greek yogurt
• 2 tablespoon apple cider vinegar
• 1 tablespoon honey

Instructions

1. Trim any excess fat from the pork shoulder, then rub all over with 1 tablespoon of olive oil. Season generously with salt and pepper.
2. In a 6-quart slow cooker, combine diced yellow onion, minced garlic, chicken broth, tomato paste, apple cider vinegar, brown sugar, smoked paprika, chili powder, and ground cumin. Stir well.
3. Place the seasoned pork shoulder into the slow cooker, turning to coat in the sauce.
4. Cover and cook on low for 6-8 hours, or until the pork is fork-tender.
5. Once cooked, carefully remove the pork from the slow cooker and place it on a large cutting board. Using two forks, shred the pork into bite-sized pieces.
6. Skim any excess fat from the sauce in the slow cooker, then return the shredded pork to the sauce and stir to combine. Keep warm.
7. While the pork is cooking, prepare the coleslaw: In a large bowl, combine shredded green cabbage and shredded carrot.
8. In a separate small bowl, whisk together plain Greek yogurt, apple cider vinegar, honey, salt, and black pepper for the dressing.
9. Pour the dressing over the cabbage and carrot mixture, tossing until well coated. Refrigerate until ready to serve.
10. To serve, toast the whole wheat buns if desired. Spoon a generous amount of pulled pork onto each bun and top with coleslaw.

Nutrition (per serving)

• Calories: 745
• Protein: 57.9 g
• Carbohydrates: 55.5 g
• Fat: 29.6 g
• Fiber: 8.1 g
• Sodium: 1069 mg
• Saturated Fat: 9.6 g
• Sugar: 17.7 g
• Cholesterol: 133 mg