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Slow Cooker Pulled Pork with Rhubarb Slaw


Serving Size: 8


Pulled Pork:

212 pounds pork tenderloin

14 cup extra virgin olive oil

2 Tablespoons paprika

2 Tablespoons chili powder

1 Tablespoon garlic powder

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon onion powder

12 teaspoon salt

1 cup low-sodium chicken broth

12 cup favorite barbecue sauce


14 cup apple cider vinegar

1 Tablespoon honey

2 stalks rhubarb

3 cups shredded green cabbage

1 cup shredded carrots

14 cup chopped red onion

14 cup olive oil mayonnaise

14 cup 2% plain Greek yogurt

2 Tablespoons fresh lemon juice

Dash of salt and pepper


In a bowl, whisk together olive oil, spices, and salt. In a large resealable bag, marinate pork tenderloin in the olive oil mixture. Marinate for 2 to 24 hours.

Place pork tenderloin and marinade in the slow cooker. Top with broth. Cover and cook on low for 6 hours.

While pork is cooking prepare the slaw. In a large glass bowl, place vinegar and heat in the microwave for 2 minutes (you can heat in a small saucepan on the stove if preferred). Add honey to vinegar and stir until fully dissolved.

Thinly slice each stalk of rhubarb, then cut into 112 to 2-inch pieces. Add julienned rhubarb to the glass bowl. Add remaining ingredients and mix well. Cover and chill for at least 2 hours before serving.

Remove pork from slow cooker and place on a cutting board. Let sit for 15 minutes to cool slightly. Use tongs or two forks to shred the pork. Mix with your favorite barbecue sauce. Top shredded pork with the slaw.

Nutritional information per serving:

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