Sunday Afternoon Pulled Pork

Name: Sunday Afternoon Pulled Pork
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 pound boneless pork shoulder; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 cup chicken broth; 1.5 cup barbecue sauce; 0.5 head green cabbage (thinly sliced); 2 carrots (shredded); 0.25 cup mayonnaise; 2 tablespoon apple cider vinegar; 1 tablespoon sugar; 1 package cornbread mix; 0.25 cup fresh parsley (chopped)

Slow-cooked pork shoulder, infused with a smoky, sweet and tangy BBQ sauce, served with creamy coleslaw and tender cornbread muffins.

Prep: 15 min
Cook: 8 hr
Total: 8 hr 15 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $3.76/serving

Dietary

Nut-Free
Soy-Free
High-Protein

Ingredients

3 pound boneless pork shoulder
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1 cup chicken broth
1.5 cup barbecue sauce
0.5 head green cabbage (thinly sliced)
2 carrots (shredded)
0.25 cup mayonnaise
2 tablespoon apple cider vinegar
1 tablespoon sugar
1 package cornbread mix
0.25 cup fresh parsley (chopped)

Instructions

Pat the pork shoulder dry with paper towels. In a small bowl, combine onion powder, garlic powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the seasoning mixture all over the pork.
Place the seasoned pork in the slow cooker. Pour in the chicken broth and barbecue sauce. Cook on low for 8 hours or on high for 4 hours, until the pork is very tender and easily shreds with a fork.
While the pork cooks, prepare the coleslaw. In a large bowl, combine the shredded green cabbage and carrots. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar. Pour the dressing over the cabbage and carrots, tossing to coat. Refrigerate until ready to serve.
About 30 minutes before serving, prepare the cornbread according to package directions. Divide the batter into muffin tins or a baking pan and bake until golden brown.
Once the pork is cooked, carefully remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and toss with the sauce.
Serve the pulled pork warm alongside the creamy coleslaw and warm cornbread muffins. Garnish with fresh parsley, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition (per serving)

Calories: 988
Protein: 45 g
Carbohydrates: 114.7 g
Fat: 39.5 g
Fiber: 4.1 g
Sodium: 1776 mg
Saturated Fat: 12.8 g
Sugar: 71 g
Cholesterol: 147 mg