Saturday, June 30, 2018

Slow-Cooker Garlic & Lemon Pulled Pork With Homemade Coleslaw

  m.amine elouardi       Saturday, June 30, 2018

Slow-Cooker Garlic & Lemon Pulled Pork With Homemade Coleslaw

Ingredients

Pulled pork
2-1/2 lb. pork loin roast (boneless)
1 Tbsp. brown sugar
1 tsp. garlic powder
¼ tsp. lemon pepper
¼ tsp. ground ginger
½ tsp. red pepper flakes
1 tsp. salt
1 Tbsp. apple cider vinegar
Optional: BBQ sauce

Homemade coleslaw
1/4 cup grated carrots
2 cups shredded green cabbage
1 cup shredded red cabbage
1 Tbsp. apple cider vinegar
2 Tbsp. extra virgin olive oil
1 Tbsp. stevia
1/4 tsp. freshly ground black pepper
1/2 tsp. salt



Directions

Arrange patted-dry roast in slow cooker (5-quart or larger size).
In a small bowl, mix together spices and brown sugar. Rub mixture onto roast, then drizzle vinegar on top.
Cook roast (covered) on low for 8-10 hours or until pork can be shredded easily with a fork.
To make coleslaw, combine carrots and cabbage in large bowl.
In another bowl, whisk together apple cider vinegar, oil, salt, pepper and sugar to emulsify. Pour over carrots and cabbage and toss to coat. Let stand 10 minutes for flavors to set.
Tip: Before serving pork, toss with one cup of barbecue sauce and spread on baking sheet. Broil (6 inches away from heat source) for 4-6 minutes for a crisp texture. 
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