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
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!
Yes, it’s true. I never cook pork chops on the grill. To be fair, I never buy thick pork chops. I tend to get tenderloin or the little thin cutlets. This was tasty.
1/4 cup honey
2 T vegetable oil
1 T apple cider vinegar
1 tsp ground cumin
1/2 tsp red pepper flakes
8 (1/2-inch) bone-in pork chops, about 3 ounces each
Salt and pepper
Mix the first 5 ingredients and pour over the pork chops that have been seasoned with salt and pepper. Let them sit for an hour. Grill them on medium high for 6 min per side or until the temperature reaches 165F.
So, I found this rub recipe somewhere…I don’t remember. It might have been an old issue of Women’s Health…a very old issue. I clipped it and put it in a binder and used it for this week’s meal. This is a cocoa-based rub and I decided to use it on pork. It was very mild and browned nicely on the grill.
2 T brown sugar
1/2 T chili powder
1 T cocoa powder
1/2 tsp cinnamon
1/2 tsp garlic powder
4 pork medallions, about 1/2-inch thick
Smear the rub onto the pork right before grilling. Grill on medium high 5 minutes per side, until internal temperature reaches 165F.
I love cooking with pineapple. Most recipes call for the canned pineapple rings, but I found this one using pineapple chunks on Taste of Home, which is an unbelievable magazine and website. You can find anything on this website. I also feel this way about Better Homes and Gardens recipes. Well anyway…about pineapple. It goes great with stir-fried vegetables and pork. Don’t forget the cornstarch to thicken the sauce!
1 can pineapple chunks, drained (juice reserved)
1/4 cup pineapple juice from the can
2-4 large pork chops (about one inch thick)
3 tbsp cornstarch, divided
1 tbsp + 1/2 cup cold water, divided
3/4 tsp garlic powder
1/2 cup soy sauce
3 tbsp brown sugar
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 package frozen stir fry vegetables
Drain the pineapple and reserve 1/4 cup of the juice. Set the juice aside.
In a small bowl, combine 2 tbsp cornstarch, 1 tbsp cold water, garlic powder and 1 tbsp reserved pineapple juice. Pour into a large resealable bag and add pork. Turn to coat.
In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne pepper, remaining water, cornstarch and reserved pineapple juice until it is smooth. Set this aside.
Now, here is where I deviated from the recipe, which called for stir-frying the pork in canola oil and then adding the vegetables. Instead, I grilled the pork for about 6 minutes on each side. In a skillet, I heated some olive oil, added the frozen vegetables, and cooked them for about 5 minutes.
Once the vegetables are no longer frozen, stir in the cornstarch mixture. Bring to a boil and stir for another 2 minutes. The sauce should be thick by now. Add the pork and pineapple chunks. Cover with the lid and simmer on low heat for 10 minutes until the pork is fully cooked (I added that last part to make sure the pork absorbed the flavors).