One of my favorite appliances in the summer is my Crockpot. I can't tell you how old that thing is but it's still ticking and showing no signs of wear. I use it a lot during the hot months and by the end of the day our house is filled with this wonderful aroma without having to turn the oven on. The other advantage is that you feel relaxed when you sit down to the meal, because all the preparation is done early in the day. I had all the ingredients put into the pot by 7.30 a.m.
I found this recipe on a food blog. There are a lot of good recipes out there and I like to try any that I come across depending on what we have a feel for and I set my eyes on this one first. I have not made Pulled Pork for years and we were not disappointed, it was absolutely delicious. I found it on Kitchen Meets Girl, and please click on the link because there are lots of other delicious recipes on this blog.
Crockpot Pulled Pork with Easy Coleslaw
For the pulled pork:
1 large yellow onion, sliced thin
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons Kosher salt
1/2 teaspoon pepper
1 boneless pork butt or shoulder, 4 to 6 lbs
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1-1/2 teaspoons crushed pepper flakes
1-1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
For the coleslaw
3/4 cup mayonnaise
1/4 cup cider vinegar
1 tablespoon sugar
1 bag coleslaw
Salt and pepper
Poppy seeds (optional)
Directions for the pulled pork
Rinse roast under cold water and pat dry with a paper towels.
Place sliced onions in the bottom of the crock pot. In a small bowl combine the brown sugar, paprika, salt and pepper. Mix thoroughly and rub mixture all over your roast. Place the roast on top of the onions.
In a medium bowl combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, dry mustard, garlic salt and the cayenne pepper. Whisk to combine. Drizzle about a third of the mixture over the roast. Cover and refrigerate remaining vinegar mixture.
Cover crock pot and cook on low for 10 to 12 hours. Drizzle about a third of reserved vinegar mixture over roast during the last half hour of cooking. Remove meat and onion; drain. Shred meat and serve with remaining vinegar mixture and/or your favorite barbecue sauce.
Directions for the coleslaw:
In a small bowl whisk together the mayonnaise, vinegar and sugar.
Place the coleslaw mixture in a large bowl and pour dressing on, tossing to coat. Season with salt and pepper to taste.
Garnish with poppy seeds before serving.
Serve this on your favorite brand of hamburger roll, or not. This meat dish would stand on its own very well. I didn't use the poppy seeds in the coleslaw but added half a teaspoon of celery seed to the mix instead. It's nice and convenient to buy the bag of coleslaw from the supermarket, but you can easily shred a head of cabbage and a couple of carrots. You just add a little longer to your preparation time.
Verdict by both of us, Gregg said this was his favorite kind of pulled pork, we both enjoyed it very much. I will definitely be making it again. There are lots of leftovers which I will freeze in two-person portions for future meals.