This meal turned out amazing! I was a bit hesitant to make this coleslaw recipe, but I am SO glad I gave it a try. Paired with the pork, it really made this meal super delicious and complete! Although I have been eating as paleo as it gets for the past 5 or so years now, I have never tried Primal Kitchen Mayo, or any mayo for that matter - just haven't found the need for it and avoided all recipes that called for it. Anyways, I decided it was time to give it a try with this coleslaw and it was totally worth it. However, I certainly didn't use anywhere near 1/2 cup like the recipe calls for below. I actually ended up using 1 1/2 bags of broccoli slaw (mix of broccoli, carrots, and red cabbage), 1 Tbsp Apple Cider Vinegar, 1 Tbsp Avocado Oil, 2 Tbsp Mayo, some salt, and a container of Pineapple Mango Salsa from Wegman's (approx. 8-10 servings). Super easy vegetable side to prepare for meal prep this week! I also had another 1 1/2 bags of broccoli slaw and an extra container of Pineapple Mango Salsa, so I could whip up a fresh batch of coleslaw later in the week. If I didn't convince you on the coleslaw, then at least grab a
fresh pineapple salsa from your local grocery store to top on this pork, or prepare your own with the instructions below. I also snuck in some plain cauliflower rice under all that pork too in case you're brainstorming other ways to get some vegetables into this meal. If you don't like any of those options, then the pork itself also turned out delicious and is worth trying. I made it in the Instant Pot on the slow cook option, so I could "saute" the extra sauce down at the end. We also had leftover pork for dinner some nights and dressed it up with some BBQ sauce to make a totally different meal, which was also really enjoyable. I'll end my ramblings there. Plenty of flexibility with this recipe to prepare it however you please!
Slow Cooker Pulled Pork with Pineapple Coleslaw
For the pulled pork:
For the pulled pork:
If you’re using this for meal prep, you may want to double the coleslaw recipe depending on how large your pork shoulder is.
Original recipe found here
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