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Pulled Pork Slaw Bowls (52 g Protein, Slow Cooker)

Pulled Pork Slaw Bowls

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Slow cooker pulled pork made from lean tenderloin, piled over a creamy Greek yogurt slaw — BBQ-joint flavor with numbers you can live with.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 bowls
Calories: 379
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs pork tenderloin
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup low-sodium chicken broth
  • 0.33 cup barbecue sauce
  • 4 cups coleslaw mix
  • 0.5 cup plain nonfat Greek yogurt
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard

Equipment

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Method
 

  1. Mix the smoked paprika, brown sugar, garlic powder, onion powder, salt, and pepper. Rub it all over the tenderloins.
  2. Set the pork in the slow cooker with the broth. Cook on LOW 6 to 7 hours or HIGH 3.5 to 4, until it shreds with no argument.
  3. Shred the pork right in the cooker with two forks, stir in the barbecue sauce and enough cooking liquid to keep it juicy, and hold on warm.
  4. Whisk the Greek yogurt, apple cider vinegar, honey, and Dijon; toss with the coleslaw mix. Make the slaw near serving time — it's best within a day.
  5. Build bowls: a big bed of slaw, a generous pile of pulled pork, and an extra drizzle of barbecue sauce if you're feeling it.

Nutrition

Calories: 379kcalCarbohydrates: 21.6gProtein: 51.6gFat: 8.8gSaturated Fat: 2.8gCholesterol: 148.7mgSodium: 844.6mgPotassium: 1196.4mgFiber: 2.9gSugar: 15.6gVitamin C: 25.9mgCalcium: 90.5mgIron: 3.3mg

Notes

Tenderloin is the lean pulled-pork trick — a fraction of pork shoulder's fat, and the slow cooker keeps it juicy anyway. Pork keeps 4 days and freezes 2 months; dress slaw fresh per day. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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