Description
A hassle-free and delicious pulled pork recipe perfect for holiday buffets, cooked in a crockpot for tender, juicy results.
Ingredients
Scale
- 3–4 pounds pork shoulder
- Salt to taste
- Black pepper to taste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika (optional)
- 1 cup apple cider or broth
- 1 cup barbecue sauce (homemade or store-bought)
- Slider buns or sturdy rolls
- For the Cranberry Slaw: 4 cups slaw mix (green or red cabbage, carrots)
- 1 cup dried cranberries
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Salt to taste
- 1 tablespoon sugar
- Cracked black pepper to taste
- Chopped pecans (optional)
Instructions
- Pat the pork dry and rub spices into the meat.
- Place the pork in the crockpot and pour in apple cider or broth.
- Set the crockpot to low and cook for about 8 hours.
- Once unctuous and tender, shred the pork and drain excess liquid if desired.
- Add a splash of barbecue sauce and stir.
- For the cranberry slaw, mix slaw mix and dried cranberries in a bowl.
- In a separate bowl, combine mayo, apple cider vinegar, salt, sugar, and pepper, then pour over the slaw mix and toss.
- Chill the slaw while the pork finishes cooking.
- Serve pulled pork on slider buns with cranberry slaw and extra barbecue sauce on the side.
Notes
Leftovers are great for tacos or breakfast hash. Add lemon to slaw to freshen up leftovers.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg