We brought back the crock pot this weekend. After the great crock pot bender of March, it took a brief hiatus. What better way to bring it back than to make good old pulled pork barbecue?
Pulled pork in the crock pot is one of the easiest recipes of all time. After some very quick prep, you let it cook all day until your house smells like barbecue and the meat is tender and shredded. A light vinegar slaw is the perfect accompaniment for some slightly sweet, slightly sour, crunch.
Crock Pot Pulled Pork
3 lb. boneless pork butt (you can get any size you want, as long as it fits in your crock pot)
1/2 sweet onion, thickly sliced
3 Tablespoons pork rub (optional)
1 bottle barbecue sauce (I used about 3/4 bottle of Stubb's Spicy)
In a large pan or pot, heat canola oil over medium high heat.
Sear the pork on all sides until a brown crust starts to form, a few minutes each side.
Place onion slices in the bottom of the crock pot.
Transfer pork to crock pot and coat liberally with dry rub seasoning, if using.
Pour 1/4-1/2 bottle barbecue sauce over pork.
Cook on high for 5-6 hours.
Using two forks, shred the meat.
Drain off excess fat, a ladle works well for this step.
Add more barbecue sauce, as desired.
Cook on low for 2-3 hours.
This made enough for 6 large sandwiches. To reheat, I let it sit for 2 hours in the crock pot on low.
Sweet and Sour Vinegar Slaw
recipe inspired by Sunny Anderson
1/2 cup apple cider vinegar (plus more to taste)
2 Tablespoons sugar
1/4 cup olive oil
2 teaspoons celery seed
salt and pepper
1 small head cabbage (I used green, but red would be even better)
3 medium carrots (I used about 10 baby carrots)
1/4-1/2 red onion
1 medium apple
Whisk together dressing ingredients (vinegar through salt and pepper).
In a food processor using the grater blade, feed the carrots, onion and apple through the feed tube.
Switch to the slicing blade, and feed the cabbage into the food processor.
In a large bowl, combine contents of food processor bowl and dressing. If you have a large bowl or container with a lid, it works very well to put everything in and shake to distribute the dressing evenly.
Make the slaw well in advance, at least a few hours, the vinegar breaks down the cabbage a bit and helps all the flavors mellow and blend together. Taste before serving and adjust dressing as necessary, I ended up adding some more vinegar and salt.
This made a lot, we ate it three nights in a row with the pulled pork, and still have leftovers. I might try it as a topping for tonight's fish tacos, I'll let you know if that works out.