Slow Cooker Pulled Pork & Red Cabbage Slaw


Honest to goodness, I probably think about food most of the day.  During class I think about food, while eating food I think about food…Someone once said to me they didn’t like food and I was blown away.  How could you not like food?  It was such a generic statement to make.  He said that he didn’t like how many choices there were because he could never decide what to eat.  I asked him what he liked to eat and he said meat and potatoes.  What?  Sure, I like meat and potatoes too but I want garlic smashed potatoes and a medium steak with perfect little charred bits.

What goes through my brain on a daily basis is probably this:

72% food

18% school

6% boys

4% miscellaneous, such as daydreaming and shopping

Yeah, yeah.  School should be about 94% but I just can’t help it.  At this particular moment though, school is definitely a good 90%.  I have so many scripts, essays and a huge filming project I’m trying to get done.  If things would happen the way I wanted them to, life would be so much easier.  But why would that ever be a thing?  So here’s a recipe you can essentially spend 20 minutes prepping and then just live life until it’s ready to eat.

It’s super comforting and really not that bad for you.  The slaw is dressed in a vinegar-based dressing as opposed to mayo, saving you a ton of calories.  It adds a really nice texture and a little tang to cut a little fattiness from the small amount that’s in the pork.


Slow Cooker Pulled Pork

3 lb pork loin
1/2 cup ketchup
1 tablespoon brown sugar
3 cloves minced garlic
1/2 cup diced onion
1/2 cup coke (not diet)
1 tablespoon apple cider vinegar
salt, pepper, oregano, garlic powder
 1.  In a bowl mix ketchup, sugar, garlic, onion, coke and apple cider vinegar.
2.  Pat dry pork loin, season with salt, black pepper, garlic powder and oregano.
3.  Sear pork loin on all sides before putting into the insert of your slow cooker.
4.  Pour sauce mixture over pork, cook on low 6-8 hours.
5.  Remove pork when cooked and tender, shred into pieces with tongs or two forks.
*optional: dip pork into au jus from slow cooker before serving
6.  Serve on toasted buns with your favorite barbecue sauce and red cabbage slaw.

Red Cabbage Slaw

1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 cup olive oil
2 teaspoons celery seed
salt and pepper
1/2 head red cabbage, shredded
2 carrots, shredded
1/2 cup sliced red onion
3 tablespoons chopped cilantro
1.  In a bowl, whisk together vinegar and sugar until sugar is dissolved.  Whisk in oil, celery seed, salt and pepper.
2.  In a large mixing bowl, toss together cabbage, carrot, onion and cilantro.
3.  Pour vinegar mixture over cabbage, toss to mix.
4.  Put into fridge for at least 30 minutes. Serve cold.

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