I was feeling very festive with the start of NFL regular season this weekend. I got up early on Sunday morning to get all the ingredients to make this crock-pot pork for Sunday night football. I also made one of my other favorite recipes for the afternoon football games, Buffalo Chicken Dip, which is super easy and delicious! Crock-pots are the best inventions in the world!
You throw a bunch of stuff together, set the cooker and let it do its thing. I turned this pork on at 10am Sunday morning and by 6pm that night we had the most delicious, tender and finger licking good BBQ pulled pork and I didn’t spend my day in the kitchen! Best part is this recipe feeds a crowd and is great for hungry football fans or a large group of hungry people. And the left overs are amazing too.
Pulled pork tacos, pulled pork nachos and sandwiches, the options are endless! Top your pork off with this crunchy cabbage slaw and you’ve got yourself a crowd pleasing meal.
BBQ Pulled Pork and Slaw (Click for printer friendly version)
- 2 medium yellow onions, thinly sliced
- 4 medium garlic gloves, thinly sliced
- 1 cup chicken broth
- 1 tablespoon packed dark brown sugar
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 (4-1/2 to 5-1/2 pound) boneless or bone-in Boston pork butt, twince or netting removed
- 2 cups of your favorite barbecue sauce, plus more for serving (such as Sweet Baby Rays or any other sweet and smokey BBQ sauce… I used Motherload which I purchased from Whole Foods)
- 8-10 potato or white hamburger buns
- 4 cups shredded cabbage and carrot coleslaw
- 1/2 cup plain Vegenaise or mayonnaise
- 2 tablespoons pickle juice (or white vinegar)
- large pinch of sugar
- large pinch of salt
- Place the onions and garlic in an even layer in the slow cooker and pour in the chicken stock.
- In a small bowl, combine sugar, chili powder, salt, cumin and cinnamon. Pat the pork dry with paper towels before rubbing the spice mixture all over the pork. Place the meat on top of the onions and garlic. Cover and cook until the pork if fork tender, about 7-8 hours on high or 8-10 hours on low.
- Meanwhile combine all the ingredients for the slaw in a large bowl, mix well to combined and refrigerate while pork cooks.
- Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium bowl, pour onion mixture from the slow cooker. Return onions back to the slow cooker and discard strained liquid.
- Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
- Serve on a hamburger bun topped with extra BBQ sauce (if desired) and loaded with cabbage slaw… ENJOY!
Slightly adapted from CHOW.com