Slow-Cooked Pulled Pork with Red Cabbage Slaw


The crunchy raw cabbage in this dish (a member of the Brassica family) is an excellent source of vitamin C, K, folate and many protective phytochemicals too. Recent research suggests that cabbage is a good source of cancer-protective glucosinolates (these are made from glucose and amino acids and give Brassica veggies their distinctive bitter taste), and that red cabbage in particular has anti-inflammatory and antioxidant properties! 

Soft, tender and delicious cooked pulled pork with a freshy, zingy rainbow slaw. When you taste how delicious this recipe is you won't believe how easy it was to make! Serve with soft bred rolls, brown rice or some corn on the cob. 




Prep-15 mins, cooking- 8-10hrs


For the Pulled Pork

  • 1.5kg pork shoulder

  • 1 cup of bbq sauce

  • 2 tbsp of tomato paste 

  • salt and pepper

For the Red Cabbage Slaw

  • 1/4 -1/2 medium red cabbage, grated

  • 1 green apple, grated

  • 2 large carrots, peeled and grated

  • juice of a lime

  • salt and pepper to taste

  1. Place the pork shoulder into the slow cooker and cover with the bbq sauce, tomato paste, salt and pepper

  2. Cook on medium for 8-10 hrs (pop this on in the morning so it's ready for dinner time)

  3. Once cooked remove the skin and the fat from the pork and shred or "pull" the meat using two forks

  4. To make the slaw combine the grated cabbage, apple and carrots and mic with the lime juice and seasoning before serving

  5. You can serve this dish in wraps, soft bread rolls, with rice, corn on the cob or in taco shells!

Make it your own:

Try adding some garlic, ginger, onions or some Tabasco to the pork before cooking to experiment with different flavours. This also makes excellent sandwiches the next day!

If you've tried this recipe and love it, snap a pic and use the hashtag  #wholelifenutritionco and share it to social media! 


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 © 2019 Mikayla Norton