Pulled Pork Cabbage Salad Recipes

PULLED PORK & CABBAGE SALAD

Steps:

• In a large, deep bowl add the vinegar, lime juice, oil, honey, mustard, celery seed and cilantro. Whisk until well combined, and slightly thickened from the oil emulsifying. Season with the salt and pepper.
• Add the coleslaw mix and sesame seeds, if using. Stir until the cabbage is well coated with the dressing. Stir in the pork, if using. Let sit for at least 20 minutes so the flavors can meld together. The salad can be made up to 4 hours in advance, and stored in the fridge until ready to serve.

SLOW COOKER PULLED-PORK SANDWICHES WITH CABBAGE SLAW

Steps:

• In a 5- to 6-qt slow cooker, whisk together the ketchup, sugar, chili, 1/4 cup vinegar and 1/2 tsp each salt and pepper.
• Add the pork and toss to coat. Cook, covered, until the pork is tender and shreds easily, 7 to 8 hours on low or 4 to 5 hours on high.
• Forty-five minutes before serving, in a large bowl, whisk together the sour cream, remaining 2 Tbsp vinegar, 1 Tbsp water and 1/2 tsp each salt and pepper. Core and thinly slice the cabbage, add it to the sour cream mixture and toss to coat. Let sit, tossing occasionally. Fold in the cilantro before serving.
• Using two forks, shred the pork into large pieces; gently toss in the cooking liquid. Fill the rolls with the pork and slaw. Serve with chips and pickles, if desired.

PULLED PORK WITH CABBAGE AND ONIONS (CROCK POT)

Steps:

• Place onion and cabbage in bottom of crock pot, season with 1/2 teaspoon each of red pepper and garlic.
• Put pork roast on top of vegetables and season with the rest of the spices.
• Pour barbecue sauce over all.
• Cook on low for 6-8 hours.
• Take roast out of crock pot and shred with two forks.
• If you want a thicker sauce, put the temperature on high then mix the water and cornstarch and put it in the crock pot while you are shredding the pork.
• Eat on kaiser or Portuguese buns and enjoy!