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Balsamic-Honey Pulled Pork with Asian Slaw

An easy slow cooker pulled pork recipe tossed in a honey-balsamic sauce and topped with homemade slaw made with purple cabbage.

Course Main Course
Cuisine American, Asian
Prep 20 minutes
Cook 8 hours 20 minutes
Total 8 hours 40 minutes
Servings 4 to 6 servings
Calories 708 kcal
Author Michelle

Ingredients

For the Pulled Pork

  • 2.5 pounds boneless pork shoulder trimmed of excess fat
  • 1/2 cup chicken stock
  • 1/2 cup honey
  • 1/2 cup balsamic vinegar
  • 1/4 cup hoisin sauce
  • 1/4 cup blackberry jam
  • 3 cloves garlic minced
  • 1/2 cup small diced yellow onion
  • 3 tablespoons cold water
  • 1 tablespoon cornstarch

For the Asian Slaw:

  • 1/2 pound purple cabbage cored and finely shredded
  • 2 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoons granulated sugar
  • 1/4 cup thinly sliced green onions green parts only

Directions

  1. 1. Prepare the Pulled Pork: Place the pork shoulder in the slow cooker. In a medium bowl, whisk together the chicken stock, honey, balsamic vinegar, hoisin sauce, blackberry jam, garlic, and onion, and pour the sauce evenly over the pork shoulder. Place the lid on the slow cooker and cook on low for 8 to 9 hours, or until the pork registers 165 degrees F on a thermometer, or is no longer pink.
  2. 2. Prepare the Asian Slaw: Meanwhile, place the cabbage in a large bowl. In a small bowl, whisk together the lime juice, vegetable oil, soy sauce, sesame oil and sugar, then drizzle over the cabbage. Toss to combine, making sure all of the cabbage is evenly moistened. Gently stir in the green onions. Cover and refrigerate at least 2 hours.
  3. 3. Finish the Pulled Pork: When the pork is done cooking, use tongs to remove it from the slow cooker and place on a large plate. Using two forks, shred the pork.
  4. 4. Pour the reserved cooking liquid from the slow cooker into a medium saucepan set over medium-high heat. In a small bowl, whisk together the cold water and cornstarch, then slowly whisk the mixture into the reserved cooking liquid. Cook, whisking constantly, until the sauce boils and thickens, about 5 to 10 minutes.
  5. 5. Return the pulled pork to the slow cooker and pour the thickened sauce over top, tossing to combine. Keep the slow cooker on low to keep the meat warm as sandwiches are assembled. The pulled pork and Asian slaw should be stored in separate air tight containers in the refrigerator for up to 4 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Balsamic-Honey Pulled Pork with Asian Slaw
Amount Per Serving
Calories 708 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 171mg57%
Sodium 591mg26%
Potassium 1390mg40%
Carbohydrates 75g25%
Fiber 2g8%
Sugar 60g67%
Protein 67g134%
Vitamin A 695IU14%
Vitamin C 40mg48%
Calcium 79mg8%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.