Slow Cooker Pulled Pork with Pineapple Coleslaw #whole30 #paleo

Slow Cooker Pulled Pork with Pineapple Coleslaw #whole30 #paleo

This Paleo and Whole30 moderate cooker pulled pork with pineapple coleslaw is ideal for a simple weeknight supper or feast prep. Made with BBQ sauce, heavenly pineapple salsa and a smooth coleslaw, it's a combo you'll need to make over and over. It makes extraordinary scraps, and it's difficult to think something so great is additionally so bravo!

There's two different ways to make the pineapple coleslaw. One is the easy way, purchasing the fixings effectively cleaved and made for you. Or on the other hand, you can do it by hand. I've thought about expenses of the two different ways. At first, I felt that purchasing the fixings themselves and making it by hand would be less expensive. I was amazed to discover that it's truly not by a ton.

I've discovered that when I make this from fixings that are hacked as of now, the packs of cabbage are cheap which compensates for the expense of the pre-made pineapple salsa you can discover at Whole Foods. When I make this myself, I'm purchasing less expensive things, yet a greater amount of them. The value winds up pretty much night out. I additionally know not every person has a Whole Foods close them so I'll incorporate the formula on the most proficient method to make the coleslaw yourself. You can likewise make your own mayo and grill sauce to make your fixings Paleo.

Also try our recipe Whole30 Sloppy Joe Bowls

Slow Cooker Pulled Pork with Pineapple Coleslaw #whole30 #paleo

This Paleo and Whole30 slow cooker pulled pork with pineapple coleslaw is perfect for an easy weeknight dinner or meal prep.

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

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:

  1. Add cabbage to a large bowl
  2. Prepare the pineapple salsa if making it yourself
  3. Add pineapple salsa to the bowl
  4. Add oil, vinegar, mayo
  5. Stir to combine so that coleslaw is evenly mixed
  6. For best results, refrigerate an hour prior to serving to let the flavors combine
  7. Top pulled pork with BBQ sauce and coleslaw and serve!

Read more our recipe : Pesto Chicken Meatballs

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