I am back with a Winner! I know, I have heard it all before.. a slow cooker recipe?! Really?!? I am not using that contraption. I am a serious cook! Well, let me tell you, to one serious cook from another not so serious cook. You need a slow cooker. If you are anything like me, you are a busy person and a slow cooker (crockpot) makes dinner happen any day of the week. I get it, most slow cooker meals are recipes that call for meats that can take a beating and can come out heavy, dull, mushy, unappealing and lacking flavor. Trust me on this, I will not let you make something, and then have to eat it, unless I know first hand it is worthy the 10-12 hours in a gosh darn contraption. One such meal is the Pulled Pork. It is a tried and true family favorite. It is four ingredients.. YES FOUR(!).. and the easiest thing you will ever make. It needs a little extra time to marinate in the BBQ sauce (we only use Sweet Baby Ray’s) so read the recipe. Make the coleslaw, pile it all on a Martin’s Potato Roll and you will be in HEAVEN. Look at that .. TWO recipes in one.. you are set!
I have a HUGE favor to ask of those of you who do use a slow cooker… have a tried and true recipe that tastes really good? Please share below in the comments. We all thank you!
Pulled Pork Slow Cooker
Ingredients
- 4 lbs Pork Shoulder or Butt
- 2 large or 3 small Onions sliced
- 1 cup Ginger Ale
- ½ of 28 oz bottle of Sweet Baby Ray's Barbecue Sauce
Instructions
- Layer half of the sliced onions on the bottom of your slow cooker.
- Place the pork on top of the onions and then cover with the remaining sliced onions.
- Pour the ginger ale over the pork and onions.
- Cover the slow cooker, set the temperature to low and let it cook for 12 hours.
- Pull the pork out of the slow cooker and put on a rimmed cookie sheet.
- Either strain the onion liquid in a colander or pick out the onions and set aside Be careful, there may be some bones that you should take out.
- Take two forks and shred the pork, removing the fat, any bones and taking the good meat.
- Put the shredded pork and onions back into the slow cooker.
- Cover the pork with Sweet Baby Ray's Barbecue Sauce (the 4th ingredient!), using almost half of a 28 oz bottle. Mix it all together, cover and cook on low for 6 hours.
- We serve on Martin’s potato rolls with coleslaw
Notes
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Classic Cole Slaw
Ingredients
- 1 bag Dole Classic Coleslaw
- 1 cup Mayonnaise
- 2 tablespoons White Wine Vinegar
- 1 tablespoon Sugar
- 2 teaspoons Dijon Mustard
- skim milk to thin it out.
Instructions
- Whisk Mayonnaise, Vinegar, Sugar and Mustard in a bowl until combined.
- If it is too thick, add the Milk to thin it out
- Place Ingredients of Cole Slaw bag in a serving bowl
- Add a portion of the Mayonnaise mixture and toss to coat the cabbage.
- Depending how much dressing you like on your salad, add more dressing until you are happy with the flavor.
- Chill in refrigerator until ready to serve
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Helen says
Yum! I’ve printed out the recipe.
I’ve made these French Dip sandwiches before. Delicious!
http://carlsbadcravings.com/best-slow-cooker-french-dip-sandwiches/
Ridgely says
Love a French dip! Thank you for sharing – can’t wait to give it a try! XxRidgely
Lindley Pless says
Just made the “Pulled Chicken” equivalent tonight in my slow cooker and will have it on the blog by tomorrow!! I agree that slow cookers are the secret to any busy mother’s success. 😉
Ridgely says
I can’t wait to hear how you liked it! Will visit to see your review! Thank you! XxRidgely
Kathy says
This is a tasty recipe! I left the onions in, it was a big hit!