Slow Cooker Pork BBQ with Tangy Cabbage Slaw

Need a recipe that you can put together and walk away from while it cooks? This slow cooker pork BBQ is easy to make and can be prepped in the morning. The best part, is you get your veggies and protein all-in-one dish!


1¾ lbs. pork tenderloin

1 tsp salt, divided

6 tbsp sugar-free barbecue sauce

1½ tbsp yellow mustard, divided

¼ cup water

4 tsp extra virgin olive oil

¼ cup cider vinegar

½ tsp caraway seeds

6 cups chopped cabbage


  1. Whisk together the barbecue sauce, one tablespoon of mustard, and a ½ teaspoon salt.

  2. Rub the barbecue mixture over the pork, and place the pork in a slow cooker.

  3. Pour water over top, and cook on low for 7 hours until very tender.

  4. Remove the pork from slow cooker, reserving liquid for later use, and shred using two forks.

  5. Meanwhile, pour the reserved barbecue liquid into a large saucepan. 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.

Nutrition Facts

Total Servings: 4

Per serving: 300 calories, 10g fat, 10g carbohydrate, 43g protein

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