Slow Cooker Pork BBQ with Tangy Cabbage Slaw

Name: Slow Cooker Pork BBQ with Tangy Cabbage Slaw
Cuisine: American
Ingredients: • 6 cups chopped cabbage; • ½ tsp caraway seeds; • ¼ cup cider vinegar; • 4 tsp extra virgin olive oil; • 1¾ lbs. pork tenderloin; • 1 tsp salt, divided; • 6 tbsp sugar-free barbecue sauce; • ¼ cup water; • 1½ tbsp yellow mustard, divided

7 steps

1 leaner - 3 greens - 1 healthy fat - 3 condiments (per serving)

Updated at: Wed, 16 Aug 2023 21:10:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories324.6 kcal (16%)

Total Fat12.1 g (17%)

Carbs10.4 g (4%)

Sugars3.9 g (4%)

Protein42.8 g (86%)

Sodium1024.5 mg (51%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 cupscabbage

chopped

½ tspcaraway seeds

¼ cupcider vinegar

4 tspextra virgin olive oil

1.75 lbspork tenderloin

1 tspsalt

divided

6 Tbspsugar-free barbecue sauce

¼ cupwater

1 ½ Tbspyellow mustard

divided

Instructions

Step 1

1. Whisk together the barbecue sauce, one tablespoon of mustard, and a ½ teaspoon salt.

Step 2

2. Rub barbecue mixture over pork, and place pork in a slow cooker.

Step 3

3. Pour water over top, and cook on low for 7 hours until very tender.

Step 4

4. Remove pork from slow cooker, reserving liquid for later use, and shred using two forks.

Step 5

5. Meanwhile, pour the reserved barbecue liquid into a large sauce pan. Stir in the extra virgin olive oil, ½ tablespoon mustard, vinegar, ½ teaspoon salt, and caraway seeds. Bring to a boil.

Step 6

6. Add the chopped cabbage, and simmer gently until just wilted about 3 to 4 minutes.

Step 7

7. Divide the cabbage slaw into 4 equal-sized portions and serve each with 6 ounces shredded pork.