Ingredients
Scale
- 1 small yellow onion, thinly sliced (about 1 heaping cup)
- 2 ½ – 3 lb. boneless beef shoulder or Boston butt, patted dry
- 3 garlic cloves, minced
- 1 ½ cups (12 ounces) BBQ sauce of choice
- ¼ cup apple cider vinegar
- 1 (10-12-ounce) bag coleslaw mix, about 4 cups
- 3 green onions, thinly sliced (reserve 2 tablespoons green parts for garnish)
- ½ cup chopped fresh cilantro leaves
- 3 tablespoons fresh lime juice, from 1 large lime
- 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, from 2 cups uncooked
- Reserved sliced green onions
- Pickles or jalapeño slices
- Additional BBQ sauce for drizzling
Instructions
- Place the sliced onion in the bottom of a 6- or 8-quart slow cooker.
- Remove netting from the beef shoulder roast if there is one. Place the beef roast on top of the onions.
- Sprinkle the minced garlic over the beef. Pour your chosen BBQ sauce over it, then add apple cider vinegar around the beef so it mixes with the onions.
- Cover with the lid and cook on LOW for 8-10 hours until tender.
- Using two forks or meat shredders, shred the beef directly in the slow cooker, mixing it with its juices. Taste and season with fine salt and black pepper as desired.
- While the beef cooks, combine coleslaw mix, green onions, cilantro, lime juice, oil, vinegar, honey, cumin, salt, and chipotle powder in a medium bowl. Stir well and refrigerate until ready to serve.
- For each serving bowl, add between ½ to ¾ cup of rice. Top it with about ⅓ to ½ cup slaw and another ½ to ¾ cup shredded beef. Drizzle with additional BBQ sauce and garnish with pickles or jalapeño slices along with reserved sliced green onions.
- Keep leftover shredded beef, rice, and slaw in separate airtight containers in your refrigerator—slaw lasts for up to two days while beef and rice can last up to four days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 455g)
- Calories: 600
- Sugar: 9g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg