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Slow-Cooker Pulled Pork and Cole Slaw

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Chicken Salad and Pulled Pork-5687Tender, juicy, succulent shreds of pork, paired with a crunchy, creamy cole slaw. It’s a match made in heaven! This Slow-Cooker Pulled Pork and Cole Slaw is incredibly delicious and surprisingly easy. The perfect summer, make-ahead meal that is sure to please them all.

Welcome back! What a fun and BUSY two weeks we’ve been having. Between family time, outings, errands, playing with friends, date nights, and of course, lots of cooking, we have certainly not been bored this summer. 😉 Charlie turned 8 weeks on Friday, and is becoming more and more aware of the world around him. William and James are the best big brothers, and love Charlie so much! They also seem to love each other more and more everyday, and are THE BEST of friends. (Yes, they have their moments, but for the most part, they get along incredibly well!) It warms my heart to see the joy in their eyes when they’re playing together.
Here are a few pictures from this weekend.

Friday at the park with our buddiesphoto (3)Maker Faire at Henry Ford yesterdayMaker Faire 2014-2Maker Faire 2014-5Tired and hilarious smiles from the big boys after lots of Maker Faire fun 🙂Maker Faire 2014-21
Smiling pictures of Charlie today! (8 weeks)Maker Faire 2014-41Maker Faire 2014-36Maker Faire 2014-27Maker Faire 2014-25Here’s a great summer recipe to put on your menu this month. The house will smell amazing and dinner will be cooking away, while you can be out enjoying the summer day. We absolutely LOVE this family favorite. I have been making and trying to perfect this (almost embarrassingly) easy recipe since our days in Atlanta, seven years ago. (Feel free to check out my first version of this Pulled Pork and Cole Slaw recipe on my old blog. It’s amazing to think that’s where we started a few years ago!)

Yes, I will confess that sometimes I can get carried away in the kitchen (Andrew is probably nodding ;)), and that sometimes my recipes are a bit involved. Well, this is not one of them, I promise! This Slow-Cooker Pulled Pork is super duper simple to toss together, and requires just a few ingredients. (It also freezes well!!!) Plus, you’ll love that it doesn’t have to be too exact, either. Just toss in a huge chunk of pork, squeeze in some sauce, add a little onion, garlic, salt and pepper, and spread it over the pork. Put on the lid, and turn it on. I mean, what’s not to LOVE about those directions. 🙂 Easy easy easy. I like to make the cole slaw the night before, so that the dressing and the flavors have a chance to really come together. I love using this Creamy Balsamic Dressing in my cole slaw. Or in a pinch, I’ll mix up a packet of Good Seasons Italian dressing, and use that instead.

(This is the pork just before I put the lid on. YUM!)
Chicken Salad and Pulled Pork-5667 Chicken Salad and Pulled Pork-5665
Instead of spending the day slaving away in the kitchen, take a few minutes to toss this together in the morning, and when dinner time rolls around, you will have a delicious feast ready and waiting for you!Chicken Salad and Pulled Pork-5698

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Slow-Cooker Pulled Pork and Cole Slaw

Ingredients

    Slow-Cooker Pulled Pork:
  • 1 boneless pork shoulder (Boston butt), about 8 pounds
  • 2 (40 ounce) bottles Sweet Baby Ray's barbecue sauce
  • 1/4 cup white onions, minced
  • 2 gloves garlic, minced
  • Salt and pepper
    • Cole Slaw:
  • 2 heads cabbage (medium sized)
  • 1/4 cup white onion, minced
  • 1 carrot, peeled and grated
  • 1 1/2 to 2 cups mayonnaise
  • 3/4 cup oil and vinegar salad dressing
  • Salt and pepper (to taste)
  • 2 dashes celery seed (optional)

Instructions

    For Slow-Cooker Pulled Pork:
  1. Place pork in slow-cooker and add 3/4 of one bottle of barbecue sauce to the pork. Spread onions and garlic over pork, and add a generous amount of salt and pepper. Cover and cook on high for about 6 hours.
  2. After 6 hours, uncover and check meat with a fork; if very tender (starting to fall apart), turn heat to low, otherwise cover and continue cooking on high for 1-2 more hours.
  3. Then, using a large spoon, skim off excess fat covering the liquid in the pot. Now, using 2 large serving forks, gently shred pork/pull apart, (this should be very easy since the pork will be moist and tender), until completely shredded and sauce is absorbed. Make sure to remove any visible chunks of fat while shredding.
  4. Add the last 1/4 bottle and about 1/3 of the new bottle of barbecue sauce, so that the pork is well coated. Add more sauce if needed, then stir and cover.
  5. Allow pork to cook, covered, for 30-60 more minutes on low.
  6. Serve pork on rolls or buns, with cole slaw, (corn, if desired), and extra barbecue sauce on the side.
    7. For Cole Slaw:
  7. Finely chop (shred) the cabbage, then dice into small pieces. Add cabbage to a large mixing bowl, and stir in the onion and carrot.
  8. Add mayonnaise, dressing, salt, pepper and celery seed if using, and stir together. (Cole slaw should be creamy and well-dressed. If needed, add more mayonnaise and or dressing to achieve desired consistency.) Cover and refrigerate for at least one hour or overnight. Serve on or with pulled pork.
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Chicken Salad and Pulled Pork-5706Copyright © 2014 Elizabeth’s Home LLC

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