BBQ Pulled Pork Stuffed Zucchini
BBQ Pulled Pork Stuffed Zucchini is a delicious, low-carb meal to make any night of the week. Made with slow cooked barbecue pulled pork, roasted zucchini and topped with a creamy coleslaw. This will be a dinner menu repeat!
Ingredients
- 3 to 4 lb Pork shoulder or butt
- 1 bottle Favorite barbecue sauce
- 4 medium Zucchinis
- Olive oil, for drizzling
- Kosher salt and pepper to taste
- 1 16oz bag Packaged coleslaw mix
- 1/4 cup Mayonnaise
- 1/4 cup White vinegar
- 2 tbsp Granulated sugar
Instructions
- In a slow cooker, place the pork butt into the bottom. Cover the pork with kosher salt, pepper, and barbecue sauce. Cook on high for four hours or on low for eight hours. Remove the pork from the slow cooker and gently shred using a fork. Place the pork in the bowl and toss with a bit more barbecue sauce. Set aside.
- Preheat the oven to 400 degrees. Spray a baking sheet with non-stick cooking spray.
- Next, using a spoon, scoop out the center of each zucchini, creating a ½-inch shell. Place the shell on the baking sheet and brush the insides of each zucchini with olive oil, kosher salt and pepper. Take the shredded pork and divide it evenly between all zucchini halves. Cook for about 20 to 25 minutes until caramelized.
- In a large bowl, combine the coleslaw mix, mayonnaise, white vinegar, granulated sugar, kosher salt, and pepper.
- Place the zucchini on a serving plate and top with coleslaw. Serve and enjoy!
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