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Slow Cooked Barbecue Pork with Mango Slaw

Servings: 6 -8 Servings


For the pork:

  • 1/2 medium onion sliced
  • 2 pounds pork tenderloin
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 1/4 cup tomato paste
  • 1 tsp soy sauce
  • 2 TBSP spicy brown mustard
  • 3 cloves garlic minced
  • 3/4 tsp salt
  • 1 tsp pepper
  • Pinch of cayenne pepper

For the mango slaw:

  • 1 large mango peeled and sliced into thin matchsticks
  • Juice of half a lime
  • 2 tablespoons minced fresh cilantro


  • Scatter the sliced onion in the base of your slow cooker. Lay the pork loins on top of the onion.
  • In a bowl, whisk to combine the ketchup, cider vinegar, brown sugar, tomato paste, soy sauce, brown mustard, salt, pepper, and cayenne. Pour evenly over the pork. Cover and cook on low for 8 hours.
  • Make the mango slaw by combining the mango, lime, and cilantro in a small bowl. Cover and refrigerate until ready to use.
  • When the pork is done cooking, shred it by using two forks and pulling in opposite directions. Serve with the mango slaw.


Nutrition Info for 1/6th of Entire Recipe: Calories 375, Total Fat 12.5 g, Total Carbohydrate 20.4 g, Dietary Fiber 0.7 g, Sugars 18.9 g, Protein 45.0 g
Nutrition Info for 1/8th of Entire Recipe: Calories 280, Total Fat 9.4 g, Total Carbohydrate 15.3 g, Dietary Fiber 0.5 g, Sugars 14.2 g, Protein 33.8 g