Texas"skinny" pulled pork with slaw

TOTAL TIME: Prep: 60 min. Cook: 240 min. YIELD: 3 enchiladas

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.

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