We are a three person family these days so I’ve been making meals that stretch a bit farther. Bonus points if that meal can be repurposed for lunch and dinner. One of my favorite things to do is find new ways to serve pulled pork – you can serve the pulled pork on its own, in a taco, on a bun. This recipe that I modified from Food Network’s July issue is perfect for multiple meals. It’s tangy and light (really not a traditional BBQ sauce), so it compliments the coleslaw well. Plus, this is basically 30 minutes of hands-on time for three meals. Huge win for me.
Slow Cooker Pulled Pork Tacos & Light Coleslaw
Here’s what you’ll need:
For the roast:
- Two small sweet onions, quartered
- 4 teaspoons Splenda brown sugar blend
- 2 teaspoons paprika
- 1 4-6 pound pork roast, bone-in and trimmed of excess fat
- Salt and pepper to taste
- Buns or soft tacos – up to you!
For the sauce:
- 1 cup finely chopped onion
- 2 cups apple cider vinegar
- 3/4 cup tomato juice
- Black pepper
- 1 teaspoon garlic powder
- Pinch of cayenne pepper (we didn’t have this, so I used red pepper flakes. Not the same, but I didn’t miss it)
- Dash of Sriracha
- 1 packet Truvia
For the coleslaw:
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 6 tablespoons canola oil
- 1 tablespoon chopped jalapeno
- 2 tablespoons of grated ginger
- 5 cups thinly sliced cabbage (I do half red and half green)
- 1/2 cup sliced scallions (red & green)
- 1/4 cup chopped cilantro
Here’s what you’ll do:
- Put the quartered onions at the bottom of your slow cooker.
- Mix in the brown sugar, paprika, 2 teaspoons salt and black pepper.
- Add the roast to the slow cooker over the onions.
- Make the sauce – puree your onions and put them in a saucepan with 1/4 cup of water. Bring that to a boil, reduce to low, and add the vinegar, tomato juice, black pepper, garlic powder, smirch and your spice (we used red pepper flakes).
- Increase to medium heat, bring it to a boil, then stir in the Truvia.
- Drizzle 1 cup of sauce over the roast and put on low heat for 8 hours.
- Reduce the sauce to half, then add a cup of water, reduce and keep on low for an hour or so.
- Check the roast after 8 hours, pull apart, and add the slow cooker liquid to your desired juiciness. I added the rest of the sauce from the pan, which gave the pork a great flavor (I felt like it was a little bland without it).
- For the coleslaw, mix lime, soy sauce, sesame and canola oils, jalapeno and ginger in a small bowl and set aside.
- In a large bowl, mix cabbage, scallions, and cilantro. Add the dressing and let sit for 5 minutes. Enjoy!