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FreePaleo

Slow-Cooked Pulled Pork with Cabbage Slaw

Pork shoulder slow-cooked until fork-tender, served shredded alongside a bright, crunchy cabbage slaw.

Slow-Cooked Pulled Pork with Cabbage Slaw
Servings
4 servings
Prep
10 min
Cook
480 min

This is about as hands-off as dinner gets: rub the pork shoulder with spices and vinegar, set the slow cooker, and let eight hours of low heat do the work of turning a tough cut into something that shreds with two forks.

Serving it with a simple cabbage and lime slaw instead of a bun or coleslaw dressing keeps the whole plate paleo-friendly while still giving you that classic crunch-against-tender contrast. Smoked paprika and apple cider vinegar in the rub add depth without needing a store-bought sauce. It reheats well too, so it's worth making a full batch even for a smaller household.

Ingredients

  • 2 lbs pork shoulder — boneless
  • 1/2 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded cabbage
  • 2 tablespoons lime juice
  • 1 tablespoon fresh cilantro — chopped, optional

Instructions

  1. 1Place the pork shoulder in the slow cooker.
  2. 2In a small bowl, mix olive oil, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper. Pour over the pork.
  3. 3Cover and cook on low for 8 hours or until the pork is tender and can be shredded easily.
  4. 4Remove pork and shred with two forks.
  5. 5In a mixing bowl, combine shredded cabbage, carrot, lime juice, and cilantro to make the slaw.
  6. 6Serve pulled pork with cabbage slaw on the side or on top.

Nutrition

520
Calories
45g
Protein
5g
Carbs
35g
Fat
2g
Fiber
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