Ingredients
Scale
- 1 small yellow onion
- 2 ½ – 3 lb. boneless beef shoulder or Boston butt
- 3 garlic cloves
- 1 ½ cups BBQ sauce
- ¼ cup apple cider vinegar
- 1 (10-12-ounce) bag coleslaw mix
- 3 green onions
- 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
- Pinch of chipotle powder or cayenne pepper (optional)
- 6 cups cooked rice
- Pickles or jalapeño slices (for serving)
- Additional BBQ sauce (for drizzling)
Instructions
- Prepare all ingredients.
- Layer sliced onion at the bottom of the slow cooker.
- Place beef on top of onions and season with minced garlic, BBQ sauce, and apple cider vinegar.
- Cook on LOW for 8-10 hours until tender.
- Shred beef in the slow cooker and mix with juices and season with salt and pepper as desired.
- In a separate bowl, combine slaw ingredients and mix well.
- To serve, layer cooked rice, shredded beef, and slaw in bowls.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 650
- Sugar: 10g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg