Ingredients
For the pulled pork:
- 2 lbs lean pork shoulder trimmed of excess fat
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup low-sugar barbecue sauce
For the slaw:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- ½ cup plain Greek yogurt nonfat or low-fat
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
For serving:
- 8 slider buns brioche, whole wheat, or high-protein
- Pickle slices
Instructions
- Season the pork: Pat the pork shoulder dry and rub with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Cook the pork: Place in a slow cooker and cook on low for 8 hours (or high for 4–5 hours) until the meat shreds easily.
- Shred and sauce: Shred the pork, discard excess fat, and toss with low-sugar barbecue sauce.
- Make the slaw: Whisk Greek yogurt, apple cider vinegar, honey, salt, and pepper. Add cabbage and carrots. Toss to coat. Chill until serving.
- Toast buns if desired. Add pulled pork, a scoop of slaw, and pickles. Serve immediately!