Lean and Green Entree | Slow Cooker Pork BBQ with Tangy Cabbage Slaw
1 LEANER | 3 GREEN | 1 HEALTHY FAT | 3 CONDIMENT
Ingredients
- 6 cups chopped cabbage
- 1/2 tsp caraway seeds
- 1/4 cup cider vinegar
- 4 tsp extra virgin olive oil
- 1 3/4 lbs pork tenderloin
- 1 tsp salt, divided
- 6 tbsp sugar free barbecue sauce
- 1/4 cup water
- 1 1/2 tbsp yellow mustard, divided
Instructions
- Whisk together the barbecue sauce, one tablespoon of mustard, and a ½ teaspoon salt. Rub barbecue mixture over pork, and place pork in a slow cooker. Pour water over top, and cook on low for 7 hours until very tender.
- Remove pork from slow cooker, reserving liquid for later use, and shred using two forks.
- Meanwhile, pour the reserved barbecue liquid into a large sauce pan. Stir in the extra virgin olive oil, ½ tablespoon mustard, vinegar, ½ teaspoon salt, and caraway seeds. Bring to a boil.
- Add the chopped cabbage, and simmer gently until just wilted about 3 to 4 minutes. Divide the cabbage slaw into 4 equal-sized portions and serve each with 6 ounces shredded pork.