As the weather gets warmer, I start thinking about cookouts and parties… and when I think of cookouts, aside from the usual hamburgers and hot dogs, I think of pulled pork BBQ! There are about a bazillion (yes, seriously) recipes for pulled pork BBQ out there, and usually everyone already has a favorite. But this one… wow, this one is just simply awesome!! It’s sweet, garlicky, tangy, succulent and tender.
You all know I’m not a huge pork fan… but seriously… I always eat 2 sandwiches when we have this meal. And I have the leftovers for lunch a few times. It’s that good!
I love meals that cook in my slow cooker… they make it so easy!! Not to mention, they cook the meat so tenderly, that it literally falls apart when you pierce it with forks to shred it. I know traditionally slow cooker meals are reminiscent of colder weather, and I’ve sure used mine a lot in the colder months… but I also love to use them when it’s warm out. That way you don’t have to heat up your whole kitchen, have your oven on, or fuss with things for a long time. You just toss things in the slow cooker, set it, and go about your day 🙂
This meal is no exception, you add your pork, pour your stock over the meat, and top with your chopped onion and seasonings, cover and cook on low for 8-9 hours. It can also be cooked on high for about 4 1/2 hours if you’d prefer it that way. I always tend to go for the low setting… I just associate low and slow with tender meats.
I don’t know how it is in your house, but around here, where there’s BBQ… there’s coleslaw. It just doesn’t taste like BBQ if it’s not topped with a delicious slaw.
Coleslaw is actually pretty simple to make, especially now that you can buy bags of pre-shredded cabbage/carrot mix in the produce department. I always shred up some purple cabbage to add to the mix because I love the crunch and the color 🙂
Just like there’s a ton of BBQ recipes, there’s a ton of coleslaw recipes too… they’re always popular! This one loosely resembles KFC’s coleslaw, but has the added crunch and texture of the purple cabbage. So if you’d prefer it more “KFC-style”, just omit that 🙂
Just whisk your sauce together, add your chopped cabbage and carrots to the bowl, and toss together… done! I like to make my coleslaw about an hour or so before we eat, but you can make it earlier or even right before you eat it. I find that a little before allows for it to still have great crunch, but the flavor is deepened by it all meshing together.
So fresh, so creamy… so yummy!
Alright… now that your pork has been cooking and smelling delicious alllllllll day… it’s time to shred it up and make the sauce!
A lot of recipes call for a bottle of sauce, and those can definitely be yummy! But this sauce, it’s all homemade baby! Don’t let the “homemade” part scare you off. It’s really simple. Just add your ingredients to a sauce pan, whisk to combine, and simmer it. So easy that a 5 year old can do it 😉
While the sauce is simmering away, go ahead and remove your pork to a large bowl or plate, and shred it using two forks. Use a large spoon to remove as much of the liquid from the slow cooker as you can, and about half the onions. Add your shredded pork back to the slow cooker, set it to the “warm” setting, and just wait for your sauce. Once it’s thickened and ready, pour it into the slow cooker and stir it all together.
I always save a little extra of the sauce in an airtight container, for drizzling over the sandwich, or for the leftovers the next day!
Look how tender and saucy that is!! Go ahead and sneak a few forkfuls… I call it quality assurance 😉
I prefer to eat my pulled pork BBQ on a bun, topped with that yummy coleslaw… but this is your meal… go ahead and serve it however you like 😀
Okay, now I’m hungry for some BBQ! Can’t you just picture a big platter of those sandwiches, some extra coleslaw on the side, maybe some crispy oven fries, and some buttery sweet corn on the cob? Sounds like the perfect spring and summer meal!
These would also be delicious served with some sweet corn fritters, roasted potatoes, or a bacon and green onion pasta salad.
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Recipe adapted from Cooking Classy
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 2 1/2 - 3 lb boneless pork shoulder or rump roast
- 1/2 cup chicken stock
- 1 yellow onion chopped
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary leaves
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Sauce:
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup honey
- 1/4 cup packed brown sugar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard or whole grain mustard
- 4 cloves garlic minced finely
- Salt and pepper to taste
Instructions
- Trim fat from pork roast if necessary, then place meat in a slow cooker and pour stock over the top of the meat. Top evenly with onions, thyme, rosemary, garlic powder, and sprinkle with salt and pepper. Cover and cook on low for 8 - 9 hours (or on high for 4 1/2 hours).
- During last 30 minutes of the pork cooking, in a saucepan, whisk together balsamic vinegar, ketchup, honey, brown sugar, worcestershire sauce, mustard, garlic, 1/4 tsp pepper and season with salt to taste (keep in mind pork is usually pretty salty so you won't need much).
- Bring the sauce to a boil over medium heat, then reduce to a simmer and cook, stirring occasionally, until slightly thickened, which takes about 20 - 25 minutes.
- Remove pork from slow cooker, shred while removing any fat. Drain liquid from slow cooker and remove about 1/2 the cooked onions. Leave the remaining onions, add shredded pork back to the slow cooker, set on "warm" setting, and pour in BBQ sauce and toss to combine.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 1/2 Tbsp apple cider vinegar
- 2 Tbsp lemon juice fresh if you have it
- 1/3 cup sugar
- tsp ½ salt
- 1/8 - 1/4 tsp pepper depending on your pepper preference
- 1/2 tsp celery seed
- 1/4 cup red onion or shallots finely diced
- 16 oz bag shredded coleslaw mix
- 1 cup shredded purple cabbage
Instructions
- Whisk together all the ingredients except for the shredded coleslaw mix and purple cabbage.
- Add the bag and cabbage and toss until evenly coated.
- Refrigerate 1 hour, or longer if you prefer.
- Toss again and serve.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nagi@RecipeTinEats says
I have to make this. I have a huge slab of beef I was reassuring to make sliders for my blog. THIS is the recipe I’m using! 🙂
The Chunky Chef says
Oooooh this would be GREAT with beef as well!! I hope you love it Nagi 😀 My husband actually just requested these again this coming week 🙂
Johanne Lamarche says
Love the sauce ingredients Amanda. Nice change up.
The Chunky Chef says
Thank you Johanne!! 😀
Michelle @ A Dish of Daily Life says
I’m getting hungry just looking at this! I need to stop looking at recipes first thing in the morning…like that is going to happen… Seriously though, this is going on the menu plan!
The Chunky Chef says
Thank you Michelle!! I hope you all love it 😀
Miz Helen says
Your little helper is just adorable and the Pulled Pork looks delicious. Thanks so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
The Chunky Chef says
Thank you Miz Helen!! I hope you’re having a great week, and I’ll see you Thursday 🙂
Jess@CookingisMySport says
Pulled pork is pretty much one of the best things ever invented. This one’s a sure winner 😀
The Chunky Chef says
Thank you Jess!! 😀 It’s definitely one of my favorites!
A Home Cook says
So I’m not the biggest fan of pork, but this could maybe turn things around. I wonder what we’d have it with, other than bread rolls.
The Chunky Chef says
Thanks! We’ve had it all by itself and just eaten it with a fork before 🙂 This could also be made with some chicken instead of pork, if you prefer 🙂
J says
Leftovers make great quesadillas!
Julianna says
Bookmarking, bookmarking, bookmarking!! Thanks so much for this lovely recipe! I really can’t wait to make it and will be dreaming about it until I do! 😀
The Chunky Chef says
Thank you so much Julianna!! Oh I can’t wait for you to try it, I hope you LOVE it 😀 😀
Angie says
Not a huge pork fan here either, unless it’s bacon
The Chunky Chef says
Mmmmmm bacon!! Glad to know I’m not the only one who isn’t all about the pork 🙂
Angie says
But my comment was cut off! I went on to say this looks super delicious and thank you for bringing to Fiesta Friday! 😀
The Chunky Chef says
Awww I hate when sites cut my comments off! But thank you 😀 😀
Natasha Fredrickson says
Get in ma bellaayyy *so hungry now* looks delicious!
The Chunky Chef says
Hehe, thank you Natasha!! 😀
Lou Lou Girls says
This looks amazing! You are so talented. Pinned and tweeted. Thanks for being a part of our party. I hope to see you on Monday at 7 pm. Happy Easter! Lou Lou Girls
The Chunky Chef says
Thank you so much!! 😀 I’ll definitely be there Monday!
marta@platedujour.com says
Hmmm I’ve never made pulled pork before, but I think I will have to give it a go, as this sandwich looks fabulous! It must be yummy 🙂
The Chunky Chef says
Thank you Marta!! I hope you LOVE this 😀
Julie is HostessAtHeart says
Nothing says summer like a good pork bbq sandwich topped with coleslaw! This looks just delicious. Your sous chef is adorable!
The Chunky Chef says
Thank you Julie!! I’m so ready for that warmer weather 😀 She loves to help, that’s for sure!