Slow Cooker Recipe? Perfect Timing!
It’s been in the high 90s at our house for a few weeks and we don’t have air conditioning. When it’s that hot I do not want to turn on my oven. I do not want to stand over a hot stove. Sometimes I don’t even feel like I have the energy to think about eating because the heat just wears me out! Here’s a quick and delicious way to cook dinner without heating up the house. And clean up is super quick so you can eat and get back in the pool!
Slow Cooker Pulled Pork
I saw a recipe online for pulled pork that required 7 HOURS of cooking in the oven!! Heck no, I’m not turning my oven on that long. You can still get a tender pulled pork in your slow cooker using my recipe. This recipe calls for a 4 lb pork shoulder roast or pork butt (I buy these in bulk at Costco). You could also easily double this recipe if you’re serving more or if you want to freeze half of the cooked meat for another meal.
Tangy Cabbage Slaw
You could buy one of those bags of pre-cut cole slaw mix but cutting your own cabbage is so cheap and easy. And using fresh cabbage really gives your slaw a great crunch! Consider using some purple cabbage to add color to your slaw. I cut my cabbage on the thicker side with a long bread knife but you can cut it however you wish.
I picked up these yummy buns in the bakery section of the grocery store. They are heartier than packaged hamburger buns so the bread doesn’t get too soggy when you add the juicy pork and slaw. Serve these sandwiches with a helping of BBQ potato chips and corn on the cob and that’s a tasty meal you don’t have to slave over the hot oven for!
- 4 lb pork shoulder roast or pork butt
- 1/8 cup brown sugar, packed
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 Tbsp chili powder
- 1/2 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 onion, sliced
- 2 cups of your favorite barbecue sauce
- 4 buns, sliced lengthwise
- 1/2 head of cabbage, sliced (I used a mix of colors)
- 1/2 medium red onion, chopped (optional)
- 2 Tbsp white vinegar
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tsp seasoned salt
- Fresh ground pepper
- Milk, as needed
- Remove pork from packaging and pat dry. In a medium bowl, mix dry spice ingredients. Add pork and rub on the mixture until pork is covered. Wrap pork tightly inside a sheet of heavy aluminum foil. Place the pork inside the slow cooker then add sliced onions all around inside. Cover and cook on high for 5 hours or low for 8 hours.
- When done, use a baster or a measuring cup to carefully remove 1 cup of liquid from the slow cooker and add to a large bowl. Mix in 2 cups of barbecue sauce and combine with the liquid. Remove the onions with a slotted spoon and add to the bowl.
- Carefully remove the roast from the foil while it's inside the slow cooker and discard foil. Transfer the meat to the bowl with the liquid and onions. Use two large forks to shred the pork with the juices and cooked onions until completely torn apart.
- For slaw, use a large bowl to whisk together vinegar, mayo, yogurt, salt and pepper. Add milk a teaspoon at a time until mixture is a good consistency and not lumpy. Add sliced cabbage and chopped red onion, combining with two large spoons until all cabbage is coated with sauce.
- Top bottom bun with pork, add a generous portion of slaw and top with bun. You might have to eat this with a fork and knife (that's what I do!)