SERVES 8 / PREP: 20 MINUTES / COOK: 6 HOURS / TOTAL 6 HOURS, 20 MINUTES
Try this slow-cooked Texas-style pulled pork, which takes an otherwise tough cut of meat and makes it oh so tender. Top this with healthy creamy coleslaw to balance out the zesty seasonings in the pork.
For the pork
2 (15-ounce) cans tomato sauce
3 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons Chili Powder (here)
1 teaspoon ground cinnamon
½ teaspoon ground cayenne pepper
2 pounds pork shoulder, trimmed of excess fat
1 medium onion, diced
For the creamy coleslaw
⅔ cup low-fat plain Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon onion powder
1 teaspoon celery seed
2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
½ cup chopped scallions
TO PREPARE THE PORK
1 In a small bowl, mix together the tomato sauce, onion powder, garlic powder, cumin, brown sugar, chili powder, cinnamon, and cayenne pepper.
2 Place the pork shoulder and onion in the slow cooker, and pour the sauce over them.
3 Cover the slow cooker, and cook on low for 6 hours.
4 The finished pork should shred easily. Use two forks to shred the pork in the slow cooker. If there is any additional sauce, allow the pork to cook on low for 20 minutes more to absorb the remaining liquid.
TO PREPARE THE CREAMY COLESLAW
1 In a small bowl, mix together the yogurt, vinegar, lemon juice, honey, mustard, onion powder, and celery seed.
2 In a large bowl, combine the green and red cabbage, carrots, and scallions. Pour the dressing over the vegetables, and toss to coat well. For best results, refrigerate the coleslaw overnight.
3 Serve the pork topped with the coleslaw.
Per Serving (½ cup pork with ½ cup coleslaw): Calories: 260 Total fat: 11g Sodium: 705mg Total carbs: 20g Sugar: 10g Fiber: 5g Protein: 20g
½ cup pork with ½ cup coleslaw