Shredded Barbecue Pork With Creamy Bacon Cabbage Slaw

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 330 min · Pork · gluten-free, low-carb, high-protein

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Ingredients

• 4 lb, boneless pork shoulder
• 3 slices thick-cut bacon
• 1 head, shredded green cabbage
• 3/4 cup mayonnaise
• 2 oz, shredded sharp cheddar
• 1/2 cup sugar-free barbecue sauce
• 1/4 cup apple cider vinegar
• 1/2 cup chicken broth
• 2, sliced scallions
• 1 tbsp smoked paprika
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/2 tbsp kosher salt
• 1 tsp coarse black pepper
• 1/2 tsp cayenne pepper

Method (tap to check — screen stays awake)

1. Combine the paprika, garlic powder, onion powder, salt, pepper and cayenne and rub it into every surface of the pork shoulder, including the folds.
2. Heat the oven to 300F. Set the shoulder fat-side up in a dutch oven with the broth, cover tightly, and cook 4 1/2 to 5 hours, until a fork sinks in and twists with no resistance and the fat cap has gone soft and translucent.
3. Rest the pork 20 minutes, then pull it apart with two forks, discarding any hard fat. Toss the meat with the barbecue sauce and half the vinegar and a ladle of the defatted cooking liquid so it stays juicy.
4. Crisp the bacon, crumble it, and whisk the mayonnaise with the remaining vinegar, salt and pepper. Toss with the cabbage and refrigerate 20 minutes so the slaw softens slightly and the dressing clings.
5. Pile the hot pork into bowls, top with the cold slaw, the bacon, the cheddar and the scallions.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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