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Pulled Pork with Coleslaw

  • 9servings
  • 378calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsCopper, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 1/2 pounds pork butt on the bone

  2. 1 (14 1/2 oz.) can chicken broth

  3. 1 tablespoon distilled vinegar

  4. 1 cup barbecue sauce

  5. 1 (1 lb.) bag shredded cabbage

  6. 1/2 cup plain low-fat yogurt

  7. 1/2 cup light mayonnaise

  8. 1 tablespoon distilled white vinegar

  9. 1 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. Place pork (in 1 piece), chicken broth and vinegar in a slow cooker. Cover and cook for 8 hours on low.

  2. Move pork to a plate and, using 2 forks, shred meat and transfer it to a large saucepan. Strain liquid; add 1 cup of it to pork. (Reserve remaining juices for later use.) Stir barbecue sauce into pork.

  3. Place cabbage, yogurt, mayonnaise, vinegar and sugar in a large bowl; toss well.

  4. Reheat pork, adding juice for desired moisture. Serve with coleslaw.

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