Pulled Pork with Rhubarb Barbecue Sauce and Kohlrabi Slaw

Kohlrabi is apart of the cabbage family. Before shredding it cut off the stems for the easiest way to cook and blend into barbecue sauce.

Pulled Pork with Rhubarb Barbecue Sauce and Kohlrabi Slaw
Photo: Jason Donnelly
Prep Time:
30 mins
Cook Time:
20 mins
Slow Cook Time:
10 hrs
Total Time:
50 mins


  • 1 2.5 pound pork shoulder roast

  • 1 teaspoon dried thyme, crushed

  • 1 teaspoon paprika

  • ½ teaspoon garlic pepper seasoning

  • 1 large onion, sliced

  • ½ cup reduced-sodium beef or chicken broth

  • 1 recipe Rhubarb Barbecue Sauce

  • 2 cup shredded, peeled kohlrabi

  • 1 cup shredded carrots

  • 1 ½ tablespoon cider vinegar or seasoned rice wine vinegar

  • 1 tablespoon vegetable oil

  • 1 ½ teaspoon sugar

  • Salt and black pepper

  • 8 whole-grain hamburger buns or kaiser rolls

Rhubarb Barbecue Sauce

  • 3 cup sliced fresh or frozen rhubarb

  • 1 cup ketchup

  • ½ cup apple-cranberry juice

  • cup packed brown sugar

  • 2 tablespoon cider vinegar

  • 1 tablespoon coarse-ground mustard

  • ¼ teaspoon crushed red pepper


  1. Trim fat from meat. In a bowl combine thyme, paprika, and garlic pepper seasoning. Sprinkle mixture all over meat; rub in with your fingers. Place onion in a 3 1/2- or 4-quart slow cooker. If necessary, cut meat to fit in the cooker. Place meat in cooker. Pour broth over meat. Cover and cook on low 9 to 10 hours or on high 4 1/2 to 5 hours.

  2. Transfer meat to a cutting board. Shred meat using two forks. Remove cooking liquid and onion from slow cooker. Skim fat from cooking liquid. Discard onion. Measure 1/4 cup of the liquid. Return meat and the 1/4 cup liquid to slow cooker. Stir some of the Rhubarb Barbecue Sauce into the meat. Reserve the remaining sauce. Cover and cook on low 1 hour.

  3. Meanwhile, for slaw, in a bowl combine kohlrabi and carrots. For dressing, in a screw-top jar combine vinegar, oil, and sugar. Cover and shake well. Drizzle dressing over kohlrabi mixture; toss to coat. Season with salt and pepper. Serve immediately or cover and chill up to 24 hours.

  4. Serve pork mixture on buns with the reserved barbecue sauce and kohlrabi slaw.

Rhubarb Barbecue Sauce

  1. In a medium saucepan combine all of the ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until rhubarb is very tender and sauce is slightly thickened, stirring occasionally. Mash rhubarb slightly. (Sauce can be cooled and stored in a covered container in the refrigerator up to 3 days.)

Produce Prep

To prepare rhubarb, wash stems and trim off and discard leaves. Cut off the bottoms of the stems. Slice or chop rhubarb as directed in recipes. (HT photos on page 343 of Fresh Cookbook)

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (per serving)

340 Calories
6g Fat
46g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 340
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 60mg 20%
Sodium 775mg 34%
Total Carbohydrate 46g 17%
Total Sugars 23g
Protein 26g
Vitamin C 36.6mg 183%
Calcium 181.7mg 14%
Iron 2.5mg 14%
Potassium 875mg 19%
Folate, total 20.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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