This meal began from the necessity of producing some pulled pork for a special recipe I’ll be posting tomorrow. In the process of making it, I felt it was too effortless and delicious not to pass along! Plus who does not want a flavorful crock pot recipe that provides ease of meal preparation but does not bring the 1970’s back to the kitchen? Me, for one.
The result of this recipe is perfect in my book. An absolute yin-and-yang balance of spice and sweet.
Crock Pot Pulled Pork
Adapted from a recipe found on Squidoo by BradKamer
Sandwich servings: 8-12 (I used about 4 ounces pork per sandwich)
· ½ cup ketchup
· 1/3 cup Worcestershire sauce
· 1/3 cup apple cider vinegar
· 1 tablespoon ground mustard
· ½ teaspoon paprika
· ¼ cup brown sugar
· ½ teaspoon liquid smoke
· Dash red pepper flakes
· Salt and pepper to taste
· 1 medium sweet onion, chopped
· 3 pounds pork shoulder, trimmed
Combine all ingredients except onion and meat in the crock pot and whisk together. Mix in onion. Add pork, turning once to fully coat. Cook on LOW for 8-10 hours until pork is done and falling apart. Separate pork with a fork, mix in with sauce when ready to make sandwiches.
I baked gluten-free hamburger buns for our sandwiches but Kaiser rolls make a perfect match for this luscious pulled pork too.
Lazy Girl’s Cole Slaw
Serves: 4 heaping 1 cup servings
I hesitate to even call this a recipe feeling that is too sophisticated a term for what it is! ‘Delicious’ is what it is so maybe it does not matter how simple it is to assemble. I used cabbage and carrots from my winter CSA. I also love adding purple cabbage with the green for both flavor and color but did not have any on hand. You can make this even faster if you wish to purchase a bag of cole slaw greens as your base.
· ½ head green cabbage, or mix of green and purple, grated to make 4 cups
· 6 medium carrots, grated
· 1 bottle of Brianna’s Poppy Seed Dressing
I use the grater disk in my food processor to do this. I grated both the cabbage and carrots into the food processor bowl. I use organic carrots so I do not peel them. I do trim and vigorously scrub them with my vegetable brush before grating.
Transfer cabbage and carrots to a bowl. Add Brianna’s Poppy Seed Dressing (available internationally; click link to find where to buy) to desired taste and coating thoroughness. I used about 1/3 bottle for this recipe. I like it to be coated but not soggy or weighty on the vegetables. This dressing is tangy, sweet, fresh-tasting and light in texture. It really makes a cool, flavorful salad and the perfect partner to the sweet-spicy pulled pork.