Slow Cooker Pulled Pork with Pineapple Coleslaw
Make slow cooker pulled pork with tender pork shoulder, balsamic broth, bright pineapple salsa, and creamy coleslaw for an easy family dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 3 to 4 lb pork shoulder bone-in or boneless
- 1/2 cup chicken broth
- 1/2 cup balsamic vinegar
- 1/8 tsp salt plus more to taste
- 1/8 tsp black pepper
- 1 to 2 bags coleslaw cabbage or use 1/2 head each green and purple cabbage
- 1 tbsp apple cider vinegar
- 1 tbsp avocado oil or olive oil
- 1/2 cup mayonnaise adjust to preferred consistency
- 1 large tub pineapple salsa or homemade pineapple salsa
- 1/4 cup barbecue sauce for topping, optional
Instructions
Instructions
- Place the pork shoulder in a slow cooker and season it with salt and pepper.
- Pour in the chicken broth and balsamic vinegar, cover, and cook on low for 6 to 8 hours, until the pork pulls apart easily.
- Transfer the pork to a board and shred it with two forks, discarding excess fat and bone if present.
- Add the cabbage to a large bowl. Add pineapple salsa, apple cider vinegar, avocado oil, and mayonnaise.
- Toss the coleslaw until evenly coated, then refrigerate for about 1 hour so the flavors combine.
- Top the pulled pork with barbecue sauce and pineapple coleslaw, then serve.