Ingredients
Scale
- 1 small yellow onion, thinly sliced
- 2 ½ – 3 lb. boneless beef shoulder, patted dry
- 3 garlic cloves, minced
- 1 ½ cups BBQ sauce of choice
- ¼ cup apple cider vinegar
- 1 (10-12 ounce) bag coleslaw mix, about 4 cups
- 3 green onions, thinly sliced
- ½ cup chopped fresh cilantro leaves
- 3 tablespoons fresh lime juice
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- ½ teaspoon ground cumin
- ¼ – ½ teaspoon fine salt, or to taste
- Pinch of chipotle powder or cayenne pepper (optional)
- 6 cups cooked rice
Instructions
- Place sliced onion at the bottom of the slow cooker.
- Layer the beef shoulder on top of the onions and sprinkle minced garlic over it.
- Pour BBQ sauce and apple cider vinegar around the meat.
- Cover and cook on LOW for 8-10 hours until tender.
- Shred the beef in the slow cooker, mixing it with its juices.
- Prepare the slaw by combining coleslaw mix, green onions, cilantro, lime juice, oil, vinegar, honey, cumin, salt, and optional spices; refrigerate until serving.
- Serve by layering rice, slaw, and shredded beef in bowls.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 600
- Sugar: 10g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg