Peach BBQ Slow Cooker Pork with Cilantro Citrus Slaw is an easy and healthy dinner recipe that is perfect for busy weeknights. This slow cooker pork is so flavorful!
I’ve Grown To Love Cabbage And Coleslaw
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.
My Husband Loved The BBQ Pulled Pork
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.
The Slaw Makes An Easy And Fresh Side Dish
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!
- 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 fat
- 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 pepper
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
Amount Per Serving: Calories: 474Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 67mgSodium: 550mgCarbohydrates: 39gFiber: 7gSugar: 28gProtein: 24g
Want to Save This Recipe?
This post may contain affiliate links. Read my disclosure policy.