Photo of American pulled beef with apple slaw by WW

American pulled beef with apple slaw

Points® value
Total Time
6 hr 20 min
15 min
6 hr 5 min
The slow cooker does most of the work to help you get this sure-fire family favourite on their plates with minimal effort


Calorie controlled cooking spray

4 spray(s)

Beef skirt, raw

500 g


1 large, thinly sliced


1 clove(s), crushed


2 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Chilli Powder

½ teaspoon(s), level

Oregano, Dried

1 teaspoon(s), level

Tinned Tomatoes

1 can(s), large

Worcestershire Sauce

2 tablespoon(s)

Vinegar, All Types

1 tablespoon(s), apple cider

Dijon Mustard

1 tablespoon(s), level

Light Brown Sugar

1 tablespoon(s)


170 g, white and red, finely shredded


1 medium, Granny Smith - cut into matchsticks


4 medium, trimmed & cut into matchsticks

Mint, Fresh

10 g, 5g leaves - plus extra to garnish

Reduced Fat Mayonnaise

2 tablespoon(s)

WW Wholemeal Wraps

4 individual


  1. Lightly mist a large, nonstick frying pan with cooking spray and place over a high heat. Season the beef. Fry each side for 2 minutes to brown, then transfer to a 4.5L slow cooker.
  2. Cook the onion in the same pan over a medium heat, stirring, for 5 minutes or until softened. Add the garlic, paprika, cumin, chilli and oregano and cook, stirring, for 1 minute. Add the tomatoes, Worcestershire sauce, vinegar, mustard and sugar, mix and bring to the boil.
  3. Pour the tomato mixture over the beef in the slow cooker. Cook on a low setting for 6 hours (or on high for 3 hours). When the beef is cooked, remove it from the cooking liquid. Using 2 forks, coarsely shred the beef, then return it to the sauce.
  4. Combine the cabbage, apple, radish, mint and mayonnaise in a large bowl. Gently toss to combine. Divide the beef and coleslaw between 4 plates and serve with a folded wrap. Garnish with mint sprigs.