Slow Cooker Pork BBQ with Tangy Cabbage Slaw
1 leaner – 3 greens – 1 healthy fat – 3 condiments (per serving)
4 servings Ingredients: • 6 cups chopped cabbage • ½ tsp caraway seeds • ¼ cup cider vinegar • 4 tsp extra virgin olive oil • 1¾ lbs. pork tenderloin • 1 tsp salt, divided • 6 tbsp sugar-free barbecue sauce • ¼ cup water • 1½ tbsp yellow mustard, divided
Directions:
1. Whisk together the barbecue sauce, one tablespoon of mustard, and a ½ teaspoon salt.
2. Rub barbecue mixture over pork, and place pork in a slow cooker.
3. Pour water over top, and cook on low for 7 hours until very tender.
4. Remove pork from slow cooker, reserving liquid for later use, and shred using two forks.
5. 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.
6. Add the chopped cabbage, and simmer gently until just wilted about 3 to 4 minutes.
7. Divide the cabbage slaw into 4 equal-sized portions and serve each with 6 ounces shredded pork.
