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Ginger Pulled Pork with Slaw
Ginger Pulled Pork with Slaw
KEEP SCREEN ON
Yield: Makes 10 to 12 Servings
Ingredients
Spice Rub
3 tablespoons (42 grams) firmly packed dark brown sugar3 tablespoons (18 grams) ground ginger
1 tablespoon (9 grams) kosher salt
1 tablespoon (9 grams) garlic salt
1 tablespoon (6 grams) ground black pepper
2 teaspoons (4 grams) ground red pepper
Pulled Pork
1 (5-pound) (about 2270 grams) bone-in pork shoulder2 tablespoons (30 milliliters) olive oil
1 cup (237 milliliters) ginger beer
2 tablespoons (30 milliliters) apple cider vinegar
8 cloves peeled garlic (50 grams)
Slaw
2 cups (182 grams) shredded green cabbage2 cups (182 grams) shredded red cabbage
1 cup (140 grams) thinly sliced red bell pepper
¼ cup (59 milliliters) apple cider vinegar
3 tablespoons (50 grams) chopped red onion
3 tablespoons (36 grams) sugar
2 tablespoons (30 milliliters) olive oil
1 tablespoon (14 grams) mayonnaise
1 teaspoon (3 grams) celery seed
½ teaspoon (1.5 grams) kosher salt
½ teaspoon (1 gram) dry mustard
12 slider buns
Preparation Method
Make the yogurt marinade:
- In a large mixing bowl, stir together yogurt, lemon juice, paprika, salt, black pepper, garlic powder, onion powder and cumin.
Make the pork and vegetables:
- Place the pork loin in the Multi-Function Cooker vessel.
- Working in the vessel, rub the pork loin all over with half of the yogurt marinade.
- Add the carrots, potatoes and onions to the bowl with the remaining marinade, stirring to coat thoroughly.
- Pour over the top of the pork loin. (Can be assembled, covered and refrigerated up to 24 hours ahead).
- Cover and set the Multi-Function Cooker to Meal Timer Mode for 8 hours.
- Press start.
- When the program has completed, remove the pork loin, carrots, potatoes and onion to a serving platter.
- Cut the pork into slices and pour a cup of the broth from the vessel over the top.
- Garnish with chopped parsley and lemon slices.