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.
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)
1/2 head of purple cabbage
1/2 head of green cabbage
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
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.