This pulled pork recipe is delicious and super easy to throw together! It always seems to get fabulous reviews by all that taste it. It is definitely one of our favorites. Check out the updated version of this recipe, Slow-Cooker Pulled Pork and Cole Slaw, on my new blog!
- 1 Boston butt, or pork shoulder (bone on or boneless)
- 2 (40 ounce) bottles Sweet Baby Rays barbecue sauce
- 1 glove garlic, minced
- 2 tablespoons minced onions, or 2 teaspoons dried
- Salt and pepper
- Place pork in slow-cooker and spread garlic and onions over pork, and add salt and pepper. Then add about one bottle of barbecue sauce and cover. Let cook on high for 6 to 8 hours, and then on low for another 2 to 4 hours. Ideally the pork should cook for at least 10 to 12 hours. Depending on the size of the pork and the heat of the slow cooker, the pork may need to be cooked on high the entire time. (Do not take the lid off before it’s time; this will slow the cooking process.)
- Open pork after 8 to 10 hours, check meat with a fork to see how tender it is. (If using pork with a bone, remove the bone if tender enough to remove easily). Using a big spoon, skim off excess fat on top of liquid. Cover and continue cooking.
- After another hour, skim off fat again. Using 2 large serving forks, gently pull (shred) pork apart. This should be very easy since the pork will be moist and tender. Continue pulling apart pork, removing any visible chunks of fat, until pork is completely shredded and sauce is absorbed. Add the second bottle of barbecue sauce as needed, stir and cover. Allow to cook for another hour and then serve and enjoy. I like to serve this on small rolls cut in half, or nice buns, with cole slaw and corn, and extra barbecue sauce on the side.
*This pork also freezes very well.
- 2 heads of cabbage sliced thin, and finely chopped
- 1/4 cup onion, minced
- 1 to 2 carrots, grated
- 1 to 2 cups mayonnaise
- 1/2 to 1 cup oil and vinegar salad dressing
- Salt and pepper (to taste)
- 1 or 2 dashes celery seed (optional)
- Thinly shred cabbage, and then dice into small pieces. Add onion and carrot and mix together in a large bowl.
- Add mayonnaise, dressing, salt and pepper and celery seed if using, and stir together. (Coleslaw should be creamy and well-dressed. If needed, add more or less mayonnaise/dressing to achieve proper consistency.) Cover and refrigerate for at least an hour or up to 4 hours before serving.