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SubscribePeach BBQ Slow Cooker Pork with Cilantro Citrus Slaw*
The older I get, the more ok I get with certain vegetables. Sure I always ate things like broccoli, carrots, squash and what not…but put some cabbage in front of me and I was out of there. There is still no way you will get me to eat slimy okra, but I am slowly coming around to the idea of cabbage.
I think my aversion to cabbage for all these years was it’s typical dressing of coagulated mayo. ::gag:: Or that my mother loved to boil it…you know, when it makes the whole house smell like something died in the wall and you can’t find it. — I know, I paint such pretty pictures in your mind, right?? — But the more and more that I have it on top of my blackened fish tacos, I started to think maybe I should give cabbage (and slaw) another chance.
So I had that thought, no seriously I actually think about these things, and then moved on and ate a cookie the size of my head. Weeks later I was thumbing through some back issues of Clean Eating Magazine and came across this recipe idea. I changed it up some to make it a little easier and to fit my tastes, but the pork was divine and Jorge is already asking for it again.
As for the slaw, ::drumroll please:: it was so perfectly fresh and flavorful that I can’t wait to eat the leftovers for lunch tomorrow! Instead of mayo, it uses some fat free greek yogurt. For flavor, you use both an orange and a lime and a healthy dose of cilantro. With the heat of August still suffocating us down here in Florida, you couldn’t ask for a better side dish!
Peach BBQ Slow Cooker Pork with Cilantro Citrus Slaw
Yield: 4 servings
Ingredients:
Peach BBQ Slow Cooker Pork:
2 tablespoons olive oil
1 medium yellow onion, chopped
4 garlic cloves, minced
1 large peach, peeled and chopped
15 oz can diced tomatoes
6 oz can tomato paste
2 tablespoons apple cider vinegar
2 tablespoons worcestershire sauce
1 tablespoon pure maple syrup
pinch of salt and pepper
1 lb pork tenderloin, trimmed of visible fatCilantro Citrus Slaw:
4 cups fresh bagged coleslaw (the one with carrots, red & green cabbage)
1/2 cup chopped cilantro
1 teaspoon zest and juice from 1 large orange
zest and juice from 1 lime
3 tablespoons fat free plain greek yogurt
pinch of salt and pepperDirections:
Peach BBQ Slow Cooker Pork:
In a large sauce pan, heave olive oil over medium-high heat. Add onion and saute, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium and add garlic and peach. Cook for 3 minutes.
Stir in tomatoes, tomato paste, vinegar, worcestershire sauce, maple syrup and salt/pepper. Cook, stirring occasionally, for 15 minutes.
Pour 3/4 cup of sauce into the bottom of slow cooker. Lay pork tenderloin on top of sauce. Coat the top of the pork with the remaining sauce.
Cook for 4 hours on high or 8 hours on low, or until an instant-read thermometer registers 145°F when inserted in the center of the pork. Slice pork into 8 slices and serve with Cilantro Citrus Slaw.
Cilantro Citrus Slaw:
In a large bowl toss together coleslaw and cilantro. Set aside.
In a small bowl, whisk together zest and juice form both the lime and orange, greek yogurt and salt/pepper. Pour over coleslaw mix and toss to coat. Cover and refrigerate for at least one hour.
inspired by Clean Eating Magazine July 2012
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Erin @ Texanerin Baking — August 23, 2012 @ 3:57 am
You’re lucky! I’ve never learned to like any vegetables. I still only like corn and potatoes. Love slow cooked pork, though.
Looks great and I love the addition of peach! Never tried that.
Tina {My Life as a Mrs} — August 23, 2012 @ 11:58 am
YUMMMM I’m doing a southern food/beer pairing tomorrow and am planning of doing a version of Chicken & Waffles with cilantro slaw!!! Your slaw looks delish! xox
Erin @ Dinners, Dishes and Desserts — August 23, 2012 @ 2:57 pm
Oh that pork looks incredible! I am still on the fence with cabbage. I always had a hunch in was the mayo and stuff you put on it. Maybe I will have try this, and give it another try!
Rachel @ Baked by Rachel — August 23, 2012 @ 3:49 pm
I love all of the colors!!
Chung-Ah | Damn Delicious — August 24, 2012 @ 1:34 am
Love that this uses the slow cooker! And the slaw seems like the absolute perfect complement!
Sheay — August 24, 2012 @ 1:26 pm
That looks amazing! My husband has always hated cabbage as well. I love it though. I’ll have to make this over the weekend. Love slow cooker recipes. It’s one of my favorite ways to cook in the summer
Nikki @Pennies on a Platter — August 24, 2012 @ 2:24 pm
We made this recipe last month, it’s SO good!
ErinsFoodFiles — August 24, 2012 @ 3:01 pm
My mom also thinks boiling is a great way to cook cabbage. :X
Gerry @ Foodness Gracious — August 26, 2012 @ 8:36 pm
LOL at the died in the wall comment but I know exactly what you mean! The key to a great slaw in my opinion is being really skimpy on the dressing and yours looks like it’s perfect..crunchy and munchy all the way..
leslie — August 27, 2012 @ 8:22 pm
I hear ya. I think with age comes more tatsebuds! Used to hate cabbage..but now love love love it!!!
Heather of Kitchen Concoctions — August 27, 2012 @ 9:37 pm
I have been all about putting fruit in m savory dishes this summer! From a Blueberry Barbeque Chicken to a Cherry Balsamic Pork Chops, I cannot get enough of the fresh fruit/savory flavor combinations. So this peach bbq pork is right up my alley. Oh and I can’t touch coleslaw with a 10 foot pole, not because of cabbage, but because I have always had a watery, mushy, mayo laden slaw (bug yuck!!). But this slaw looks so refreshing! I must make this soon!
Jessica @ How Sweet — August 28, 2012 @ 7:13 am
omg. i am totally going to make this… maybe for labor day? it looks so good!
The Teacher Cooks — August 28, 2012 @ 10:41 am
Perfect match is pork and slaw!!
Megan {Country Cleaver} — August 28, 2012 @ 2:33 pm
o.O I want to bury my face in this like I’m bobbing for apples.
MaMa — August 30, 2012 @ 11:02 am
Wendy and I are both making this for dinner tonight! I addded jalapenos and red, yello and orange bell pepper
Wendy followed your dircetions to the letter…She is so dorky LOL!
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