BBQ Pork and Cabbage Coleslaw
(1 vote)
Difficulty:
moderate
Preparation:
20 min.
Preparation
ready in 6 hrs 40 mins
This recipe has a combination of protein, fats, carbs, and nutrients, making it a well-balanced meal. Pork is an excellent source of vitamins B-6 and D while the vegetables in these rolls are a good source of fiber and potassium.
Serve this with a side of salad to complete this meal!
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps sunflower oil
- 3 cloves garlic cloves (minced)
- 1 onion (finely chopped)
- 1 tsp Cumin powder
- ground cinnamon
- cayenne pepper
- ⅜ cup tomato Ketchup
- ⅜ cup apple cider vinegar
- 2 Tbsps soft dark brown sugar
- 2 cups chicken stock
- 32 ozs Pork shoulder (trimmed and scored)
- ½ white Cabbage (shredded)
- 2 carrots (peeled and finely grated)
- 1 Red onion (chopped)
- ½ cup Mayonnaise
- 4 white Bread roll (split)
- ½ cup Barbecue sauce
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large casserole dish set over a moderate heat until hot. Add the onion, garlic and some seasoning and sweat until golden.
2.
Add the ground spices, stir well and cook for a further minute. Add the ketchup, vinegar, sugar and chicken stock.
3.
Cook until simmering, stirring occasionally, and add the pork. Pour into a slow cooker and cover with a lid.
4.
Cook on a low setting for 6 hours until the pork starts to break apart.
5.
Remove the pork from the sauce and pat dry. Shred between two forks and stir back into the slow cooker, seasoning with salt and pepper.
6.
Stir together the cabbage, carrot, onion, and mayonnaise. Season with salt and pepper.
7.
Top the bottom halves with pulled pork and a little barbecue sauce. Follow with the coleslaw and sit the tops of the buns in place before serving.