This is seriously such an easy and tasty recipe. This is also a recipe that we fall back on quite often when I have failed to plan or when I know that my afternoon/evening won’t allow much time for prepping and cooking.

I have learned to ALWAYS keep a few items stocked, and the makings for this has become part of that list. This is also great because you can serve it over a cabbage slaw, sweet potatoes, or on a bun.

Ingredients:

Preferred cut of pork trimmed of extra fat (roast, loin, tenderloin)

1/2 to 1 jar of BBQ sauce (depends on how much pork you’re using)

 

Cabbage slaw:

1/2 head of purple cabbage

1/2 head of green cabbage

2 carrots

1/2 red onion sliced thinly

1-2 apples (granny smith, gala, or fuji are my favorites)

1 T olive oil

1 cap full of apple cider vinegar

salt to taste

1/2 tsp stevia or other sweetener

 

To make:

Place pork in slow cooker and cover with sauce. Start with less sauce than you think as the pork will release liquid while cooking. Cook on low for 6-8 hours (until falls apart) or on high for 3-4.

To make slaw thinly slice cabbage, onion, and apple, and shred carrots. Place all in a bowl. Mix the oil, vinegar, stevia, and salt to make a dressing. Drizzle over cabbage slaw and toss to coat.

Shred pork and add more sauce at the end if needed and serve over buns, slaw, or sweet potatoes.

*Look for BBQ sauce with as little sugar as possible. I will either whip up a quick and easy sauce or usually buy one from Stubbs. 15774674_10202609385473568_1114566741843137948_o