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Asheville Pulled Pork with Coleslaw




Source of Recipe


Internet


List of Ingredients




The pulled pork:
4½ lb. pork butt on the bone
1 (14.5 oz.) can chicken broth
1 Tbsp. distilled vinegar
1 cup barbecue sauce

The coleslaw:
1 (1 lb.) bag shredded cabbage
½ cup plain low-fat yogurt
½ cup light mayonnaise
1 Tbsp. distilled white vinegar
1 tsp. sugar



Recipe



1. Place pork (in 1 piece), chicken broth and vinegar in a slow cooker. Cover and cook for 8 hours on low.

2. Move pork to a plate and, using 2 forks, shred meat and transfer it to a large saucepan. Strain liquid; add 1 cup of it to pork. (Reserve remaining juices for later use.) Stir barbecue sauce into pork.

3. Place cabbage, yogurt, mayonnaise, vinegar and sugar in a large bowl; toss well. Reheat pork, adding juice for desired moisture. Serve with coleslaw.

TIP: Pull pork from the bone. The key to great pulled pork is long, slow cooking over low heat. Then, while the pork is still warm, hold the meat steady with a fork and pull shreds off the bone with another fork.