This is the slow-cooker pulled pork recipe I’ve been waiting for. Just prepare the spice mixture, rub it on the pork, set it in the slow cooker with some water, and wait. After 6 hours of cooking on high, the pork shreds easily. I like this on a hamburger bun with some homemade coleslaw and BBQ sauce!
- 1 T salt
- 1 T paprika (I used 1/2 regular and 1/2 smoked)
- 1 tsp garlic powder
- 1 tsp brown sugar
- 1 pork shoulder (butt), 3.5 pounds
- 1 cup water
- Barbecue sauce
1. In a bowl, stir the salt, paprika, garlic powder and brown sugar until well mixed.
2. Spray your slow cooker with Pam and rinse the pork under cool water. Pat it dry.
3. Rub the spice mixture all over the pork, making sure to cover all sides. Place the pork in the slow cooker and add the water to the cooker.
4. Cover and cook on High for 6 hours. Baste once in a while to ensure pork is moist.
5. Use 2 forks to shred the fork when it is done. Top with barbecue sauce and coleslaw to make a tasty sandwich!
Most coleslaw I’ve had is dripping with cream and saturated in mayonnaise, and I’m not a big fan of mayonnaise. One exception: the delicious coleslaw at City BBQ, in Dayton, Ohio. It had the perfect combination of creamy texture and tangy taste. Please go there if you are ever in the Centerville or Beavercreek area. And Dorothy Lane Market. And The Winds in Yellow Springs. And…I could write a whole book on where you should go if you are in Dayton to get delicious food.
So, I looked for a recipe that called for less mayonnaise, or none at all. I found this one at the Taste of Home website, and it called for a variety of vegetables. I only had shredded cabbage, so I used that.
- 6 cups shredded cabbage mix (1 bag at Publix)
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
Stir all ingredients together and place in the fridge until you are ready to top your sandwiches with it!