Slow Cooker Pulled Pork and Coleslaw

Slow Cooker Pulled Pork

Place the pork, onions, olive oil and spice rub in a gallon-sized ziplock bag and seal. Kneed and shake bag around until the spice rub is completely covering the pork and onions. Marinate in the fridge overnight. In the morning empty the contents of the ziplock bag and add water to the slow cooker. Cover and cook on high for 8 hours. The meat should easily shred with a fork. After shredding, add 3/4 bottle of BBQ sauce, recover and cook on low for 4 to 5 additional hours or until ready to serve. Serve on warm rolls, top with remaining BBQ sauce and coleslaw.

Coleslaw

  • 1 package coleslaw mix or 1/2 a small green cabbage, shredded, 1/2 a small red cabbage, shredded and 1 cup of shredded carrots
  • 2/3 cup mayonnaise
  • 4 tablespoons red wine vinegar
  • 1 tablespoon sugar

Whisk together mayonnaise, vinegar and sugar in a large bowl. Add coleslaw mixture and toss together. (Note: I’ve tried many variations of coleslaw. In the summer I use shredded kohlrabi, green apples and vidalia onions instead of the traditional coleslaw mix for a fresh twist.)

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About Jessica9232

I love design, art, typography and photography, I'm also passionate about cooking and trying out new recipes.

One response to “Slow Cooker Pulled Pork and Coleslaw

  1. Pingback: Super Easy Super Bowl Recipe Roundup « the kitchen creative

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