Dinner

Slow Cooker Pulled Pork with Coleslaw

Meltingly tender pork belly slow-cooked with smoky BBQ spices for 8 hours, then shredded and served in soft rolls with a creamy, tangy coleslaw.

Standard
85
kcal
2g
Protein
5g
Carbs
6g
Fat
£0.37
Per Serving
⏱ Prep: 15 min 🍳 Cook: 480 min 🍽 Serves 6
🛒 Ingredients
IngredientAmountCalories
Greek Yoghurt (0% fat) 100g Greek yoghurt 57 kcal
Smoked Paprika 2 tsp smoked paprika 28.2 kcal
Pork Belly 400g pork belly 2072 kcal
Chicken Stock 100ml chicken stock 15 kcal
Bread Rolls 6 soft bread rolls 792 kcal
Coleslaw Mix 300g bag coleslaw mix 78 kcal
Brown Sugar 2 tsp brown sugar 76 kcal
👨‍🍳 Method
  1. 1Mix smoked paprika, brown sugar, garlic powder, and onion powder for the dry rub.
  2. 2Rub the spice mix generously all over the pork belly, pressing it into the fat.
  3. 3Place pork belly fat-side up in the slow cooker. Add chicken stock around the base.
  4. 4Cook on LOW for 8 hours or HIGH for 5 hours until the meat falls apart.
  5. 5Meanwhile, shred the cabbage and carrot for the coleslaw. Mix with Greek yoghurt, a dash of white wine vinegar, and a pinch of sugar.
  6. 6Once pork is ready, remove and shred with two forks — it should pull apart effortlessly.
  7. 7Mix shredded pork with a good slug of the cooking juices and extra BBQ sauce if desired.
  8. 8Pile into soft bread rolls and top with coleslaw.

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