Slow-Cooker Pulled Pork with Cabbage Slaw

Name: Slow-Cooker Pulled Pork with Cabbage Slaw
Cook time: 8 h
Total time: 8 h
Ingredients: 1.5 kg pork shoulder; 1 tbsp smoked paprika; 1 tbsp cumin; 1 tsp salt; 200 ml apple cider vinegar; 300 g cabbage, shredded; 3 carrots, grated; 2 tbsp olive oil; Lime

480 minGluten-freeSlow cookerMuscle preservationGut healthSteady energyDairy-freeHigh proteinLow carbLuteal phase

Servings:

Ingredients

—Pork shoulder — 1 ½ kg
—Smoked paprika — 1 tbsp
—Cumin — 1 tbsp
—Salt — 1 tsp
—Apple cider vinegar — 200 ml
—White cabbages — 300 g
—Carrots — 3
—Olive oil — 2 tbsp
—Lime

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

fiber

Always check product labels for allergens.