This was just okay. I have other pulled pork recipes that I like better. It wasn’t bad, but I definitely think the ketchup in the sauce detracted from the taste. And even though there were apples in the slaw, I couldn’t really taste them. It just tasted like slaw. And I prefer my own cole slaw recipe.
Ingredients for pork:
1/2 Medium Onion, Sliced
1 lb Pork- 1 used shoulder
1/2 Cup Ketchup
1/4 Cup Apple Cider Vinegar
1/4 Cup Packed Brown Sugar
1/4 Cup Tomato Paste
1 Teaspoon Soy Sauce
2 Tablespoon Dijon Mustard
2 Cloves Garlic, Minced
3/4 Teaspoon Salt
1 Teaspoon Pepper
Pinch Cayenne Pepper
Directions:
Scatter the sliced onion in the base of a slow cooker. Lay the pork on top of the onion.
In a bowl, whisk to combine all remaining ingredients. Pour evenly over the pork. Cover and cook on low for 8 hours. Shred the meat by using two forks and pulling against the grain.
Ingredients for slaw:
3/4 Cup Mayonnaise
2 Tablespoon Dijon Mustard
1/4 Cup Packed Light Brown Sugar
1/4 Cup Apple Cider Vinegar
4 Teaspoons Celery Seeds- I omitted these
1 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
1/8 Teaspoon Cayenne
4 Cups Shredded Green Cabbage (about 1/2 head cabbage)
2 large carrots, peeled and shredded- I did a handful of baby carrots
1/2 Cup Grated Granny Smith Apple
Directions:
Combine first 8 ingredients in a bowl, stirring to dissolve the sugar. Set aside.
Combine the cabbage, carrots, and apple in a large bowl. Stir in the sauce mixture, tossing to combine. Chill for 30 minutes to allow the flavors to blend.
Nutritional information per serving of pork, serves 8: Calories- 159; Total Fat- 3g; Saturated Fat- 1g; Cholesterol- 41mg; Sodium- 411mg; Total Carbs- 15g; Sugars- 14g; Protein- 17g; Vitamin C- 5%; Iron- 3%.
Nutritional information per serving of slaw, makes 5 cups; Calories- 120; Total Fat- 1g; Saturated Fat- 1g; Cholesterol- 3mg; Sodium- 671mg; Total Carbs- 25g; Dietary Fiber- 4g; Sugars- 19g; Protein- 4g; Vitamin A- 3%; Vitamin C- 51%; Calcium- 12%; Iron- 4%.
Recipes courtesy of Can You Stay for Dinner.