Slow-Cooker Pulled Pork with Apple Slaw

A tender, flavorful pulled pork paired with a crispy, fresh apple slaw. This paleo-friendly dish combines the richness of slow-cooked pork with the bright, crisp flavors of a seasonal slaw.

Timing

• Prep Time: 30 minutes
• Cook Time: 8-10 hours
• Total Time: 8.5-10.5 hours
• Serves: 4

Kitchen Equipment

• 6-quart slow cooker
• Large mixing bowls
• Sharp knife
• Cutting board
• Measuring spoons and cups
• Meat thermometer
• Two forks for shredding

Ingredients

For the Pulled Pork:

• 1.5 kg (3.3 lbs) pork shoulder, excess fat trimmed
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon ground mustard
• 1/2 cup bone broth

For the Apple Slaw:

• 2 medium apples, julienned
• 2 cups shredded cabbage
• 1 carrot, julienned
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

For the Pulled Pork:

1. Mix all dry spices in a bowl.
2. Rub the pork shoulder with olive oil and the spice mixture.
3. Place diced onion and minced garlic in the slow cooker.
4. Place seasoned pork on top of onions.
5. Pour apple cider vinegar and bone broth around the sides.
6. Cook on low for 8-10 hours or high for 5-6 hours until internal temperature reaches 90°C (195°F).
7. Remove pork and shred with two forks.
8. Optional: Return to slow cooker with cooking liquid for 30 minutes to absorb flavors.

For the Apple Slaw:

1. Combine julienned apples, cabbage, and carrots in a large bowl.
2. In a separate bowl, whisk together olive oil, vinegar, lemon juice, salt, and pepper.
3. Pour dressing over slaw mixture and toss well.
4. Add chopped parsley and mix gently.
5. Let sit for 15 minutes before serving.

Nutrition Information (per serving)

• Calories: 520
• Protein: 45g
• Fat: 32g
• Carbohydrates: 15g
• Fiber: 4g
• Sugar: 8g
• Sodium: 780mg

Tips and Variations

• For extra tenderness, brine the pork overnight
• Switch apples for pears in the slaw for variation
• Add jicama to the slaw for extra crunch
• For spicier version, add 1 teaspoon cayenne to the spice rub

Suggested Pairings

• Roasted sweet potato wedges
• Grilled vegetables
• Cauliflower rice
• Fresh green salad