Slow Cooker Pulled Pork with Pineapple Coleslaw (Whole30, Paleo, GF)

For the force pork:

  • 3–4 pound pork shoulder (bone-in or boneless)
  • 1/2 cup stock
  • 1/2 cup balsamy vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the coleslaw:

  • 1–2 luggage of salad cabbage (or one bag salad and one bag cut purple cabbage)
  • 1/2 head of inexperienced cabbage
  • 1/2 head of purple cabbage
  • 1 tablespoon apple vinegar
  • 1 tablespoon avocado oil (or olive oil)
  • Enough salad dressing to create it the consistency of your preference (about 1/2 cup)

For the pineapple salsa:

  • 1 massive tub of pre-made pineapple condiment from Whole Foods
  • 2 cups recent pineapple, diced
  • 1/4 cup Spanish onion, finely shredded
  • 1/4 cup red pepper, finely shredded
  • 1/2 cup recent cilantro, chopped
  • 1 Serrano pepper, seeded and finely shredded
  • Juice of one lime
  • 1/8 teaspoon of salt
  • Optional: BBQ to high the force pork
Slow Cooker Pulled Pork with Pineapple Coleslaw (Whole30, Paleo, GF)
Slow Cooker Pulled Pork with Pineapple Coleslaw (Whole30, Paleo, GF)

For the force pork:

  1. Place pork within the slow cookware
  2. Season meat with salt and pepper
  3. Pour in chicken broth and balsamy
  4. Cover and cook on low for 6-8 hours or till pork pulls apart simply
  5. Remove from slow cookware and shred

For the pineapple coleslaw:

  1. Add cabbage to an oversized bowl
  2. Prepare the pineapple condiment if creating it yourself
  3. Add pineapple condiment to the bowl
  4. Add oil, vinegar, mayo
  5. Stir to mix so salad is equally mixed
  6. For best results, refrigerate AN hour before serving to let the flavors mix
  7. Top force pork with BBQ sauce and salad and serve!


  • If you’re victimization this for meal school assignment, you will wish to double the salad formula counting on however massive your pork shoulder is.

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