Combine the sweet, tangy and smoky flavours of a classic BBQ sauce with slow cooked pulled pork and a crunchy slaw to make this one of the best BBQ pulled pork salads you’ll ever have!
Slice the onion and garlic cloves and lay them flat, covering the bottom of the slow cooker.
Make the rub: smoked paprika, brown sugar, garlic powder, onion powder, salt, cumin powder, dried oregano, cayenne pepper and pepper.
Coat the pork shoulder with the rub.
Place it on top of onion and garlic in the slow cooker.
Pour the chicken stock on the side of the pork.
Slow cook on low for 10-12 hours.
Salad
Cut purple cabbage into thin slices.
Remove the stem and leaves of the kohlrabi and peel. Using a mandoline, slice the kohlrabi and green apple. Then cut them into matchsticks.
Using a shredding peeler, shred the carrot.
Place all the vegetables into a large mixing bowl.
Salad Dressing
In a small mixing bowl, add the olive oil, white wine vinegar and 1 tbsp BBQ sauce.
Mix until well combined.
Assembly
Remove the pork from the slow cooker and place in a large mixing bowl. Discard all the fat.
Using 2 forks, shred the pork.
Pour the rest of the BBQ sauce into the mixing bowl and cover the pork thoroughly.
Add the pulled pork into the mixing bowl with the salad ingredients and pour the dressing on top.
Season with salt and pepper to taste.
Mix until well combined.
Serve.
Video
Notes
This is a great salad to make if you have leftover pulled pork. It’s also a great salad to just grab and place between some brioche buns, and off you go!
To make a vegan version of this salad, you can use jackfruit, which will also cut down the cooking time by 9 ½ hours! You can use canned jackfruit, preferably in water, not brine or frozen jackfruit, usually found in Asian grocery stores. Strain or defrost the jackfruit and remove the seed if intact. Coat the jackfruit with the rub. Then in a skillet, add oil, fry onion and garlic cloves. Add the jackfruit and fry for about 3 minutes. Add vegan BBQ sauce and some water and let it cook on a simmer for about 20 minutes. Then use 2 forks to pull the jackfruit apart.
The best replacement for kohlrabi in terms of texture and tastes has got to be broccoli stems. But I’m not going to suggest you buy a whole bunch of broccoli to make this salad! Not unless you have a big stir fry the next night. You can add some daikon or turnip instead, although the flavours will be more bitter. Feel free to omit altogether if not in season.
No slow cooker: If you don’t have a slow cooker, you can use your Dutch oven. Place the rack in the oven on the low rung and cook for about 8 hours at 180°C or 350°F.