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Texas"skinny" pulled pork with slaw

When I moved to Texas when I was younger to pursue school, I left my beloved grandparent's, but one thing I learned was the culinary experience in texas. My Aunt and Uncle live there and took me to my first real texas barbecue. I created a healthy slow cooker texas style recipe that shares those beloved memories.

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Prep Time 60 min
Cook Time 240 min
Yield 3 enchiladas

Ingredients

  • Ingredients ?
  • (makes 3 servings…ish)
  • 1 ¾ lbs pork, fat trimmed this will equal about 1 ¼ lb
  • Salt-free BBQ Dry Rub spice-
  • bbq sauce
  • Fresh cracked Black Pepper to taste
  • Buns (I use Whole Wheat)
  • for the slaw topping
  • 6 cups shredded cabbage ( I use red and green)
  • 1 carrot, shredded
  • 2/3 cup mayonnaise light
  • 2 tablespoons vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 1/2 tablespoons sugar, or to taste
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon salt, or to taste
  • 1/2 cup chopped red or white onion

Directions

  • for the meat
  • Day 1-Trim the fat off of the pork and cover with the BBQ dry rub, massaging into the meat and let marine 24 – 48 hours in a pyrex glass bowl
  • Day 2- DON’T touch! :)
  • Day 3- Morning: Pre-heat the oven to Broil and sear in the glass dish for 10 minutes. Place meat in the slow cooker with 2 oz water. Cover and set to low for 12 hours.Evening: Come home to the wonderful smell of the pulled pork!
  • Shred the meat with two forks, and see how wonderfully it falls apart, the lovely moist meat!
  • Mix the meat with BBQ to taste. Top off with a heaping of my "skinny" coleslaw, and the BBQ-ed meat and enjoy!!! ?
  • for the slaw
  • Preparation ?
  • Toss cabbage in a large bowl with the carrots. In a bowl, whisk together the remaining ingredients. Pour the mixture over the cabbage and carrots and toss to coat thoroughly. Refrigerate until serving time. enjoy!
  • ? Serves 4-6