Experience the delightful combination of flavors with this Pulled Pork with Root Beer and Creamy Coleslaw recipe. Using pork tenderloin keeps it low-fat, while the root beer adds a unique sweetness to the tender pork. Topped with a creamy homemade coleslaw, this dish is perfect for any occasion.
Ingredients
Pulled Pork
- 2 lbs pork tenderloin
- 1 (12 oz) can root beer
- 1 cup barbecue sauce
- Salt and pepper to taste
Creamy Coleslaw
- 1/2 head green cabbage, thinly sliced
- 1/2 head purple cabbage, thinly sliced
- 1 large carrot, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
Pulled Pork
- Prepare the Pork: Season the pork tenderloin with salt and pepper on all sides.
- Slow Cook the Pork: Place the pork tenderloin in a slow cooker. Pour the root beer over the pork, ensuring it is mostly covered. Cover and cook on low for 6-8 hours or until the pork is tender and easily shreds with a fork.
- Shred the Pork: Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard the cooking liquid.
- Add Barbecue Sauce: Return the shredded pork to the slow cooker and stir in the barbecue sauce. Cover and cook on low for an additional 30 minutes to allow the flavors to meld.
Creamy Coleslaw
- Prepare the Vegetables: In a large bowl, combine the green cabbage, purple cabbage, and grated carrot.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine: Pour the dressing over the cabbage mixture and toss until well coated. Adjust seasoning with additional salt and pepper if needed.
- Chill: Refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to develop.
Serve
- Serve the pulled pork on buns with a generous helping of creamy coleslaw on top or on the side.
Enjoy your delicious and low-fat pulled pork with creamy coleslaw!
For more delicious recipes, check out our recipe collection.
Leave a Reply