Slow-Cooker Pulled Pork with Cabbage Slaw
480 minGluten-freeSlow cookerMuscle preservationGut healthSteady energyDairy-freeHigh proteinLow carbLuteal phase
Servings:
4
·
Ingredients
- —1 ½ kg Pork shoulder, raw
- —1 tbsp Paprika (smoked paprika)
- —1 tbsp Cumin seed
- —1 tsp salt
- —200 ml Apple cider vinegar
- —300 g Cabbage, green, raw
- —3 Carrots, raw
- —2 tbsp Olive oil
- —Lime, raw
Method
- 01Rub the pork all over with the spices and salt, pressing them gently into the meat. This creates a flavourful crust as it slow-cooks.
- 02Place the pork in the slow cooker and add the vinegar — it tenderises the meat and helps it pull apart more easily once cooked.
- 03Close the lid and cook on LOW for 8 hours. The meat is ready when it literally falls apart at the touch of two forks.
- 04For the slaw, shred the cabbage, grate the carrot, and dress with oil, lime juice and salt. Pull the pork apart into shreds using two forks. Serve the pork on top of the slaw.
Why this works
Slow cooking renders fat and concentrates protein for lasting satiety. Cabbage contains indole-3-carbinol, a compound studied for its role in estrogen metabolism, though evidence here is still preliminary. Vinegar may help moderate the blood sugar response to a meal.
Nutrition (per serving)
1057
kcal
67.8g
protein
76g
fat
20.3g
carbs
3g
fiber