As promised in my last post about Slow Cooker Ribs, here is another slow cooker recipe that’s super versatile, kid-friendly and most importantly TASTY!
I made this as part of a freezer meal workshop, which is something I highly recommend. It fills your freezer with ready-to-cook dinners, and usually all you have to do is buy bread for sandwiches or some salad to serve alongside when you’re ready to cook. Some of the things we made, like the chili, I’m going to save for the fall; others, like the wings and steak tips, I can’t wait to get on the grill this summer!
- 3-4 lbs boneless pork shoulder (or similar boneless cut)
- 1 medium onion, chopped
- 1/2 Cup apple cider vinegar
- 3 TBSP brown sugar
- 1 TBSP oil (I used Wildtree Roasted Garlic Grapeseed Oil, which we love)
- 2 TBSP Wildtree Rodeo Rub (or similar Southwest Seasoning, like McCormick’s)
- 1/2 Cup BBQ Sauce (we used Wildtree Cactus Pete’s Agave; any BBQ sauce will do)
- 1 tsp mustard powder
- At cooking time: slider buns, or whichever kind of bread you prefer, plus cheddar cheese, shredded.
Mix all ingredients (except the “cook day” items, slider buns and shredded cheese) into a gallon freezer bag. Remove excess air, double-bag and label if you plan to store in the freezer for a while. If you freeze, defrost in the fridge overnight before cooking. If you do not plan to freeze it, simply place into the fridge to marinate.
At cook time, place all the ingredients from the bag into your slow cooker/crockpot. Cook on low for 6-8 hours.
When it’s done, shred the pork finely with two forks. Pile on top of slider buns with cheese and more BBQ sauce if desired. Yum!
These are so versatile because you can serve in any kind of bun you like, with or without cheese, and add a variety of condiments to change the flavor. I added sriracha; Mark added hoisin sauce! If you have leftovers, you can toss the pulled pork into soup, bake it with macaroni and cheese, or turn it into chili. You can even serve it plain, as a sub, or with no bun, with a side of corn bread, corn on the cob, salad, collards, mashed potatoes, you name it. I always keep at least two packages of Trader Joe’s frozen mac n’ cheese on hand to round out daycare lunches or serve alongside leftover meat and veggies, and we heated up a couple of those one night to use up the leftovers of this pulled pork. No matter what you do with it, one thing’s for sure: this pulled pork definitely won’t go to waste!
Hope you all had a very happy Easter! Georgia was so excited to do an Easter Egg Hunt with her friends from school and church in our neighborhood on Saturday afternoon, and then to see her precious “Uncle Brent and Auntie Shell” for brunch Sunday! She also had lots of treats from the Easter Bunny and her grammies to open, so by the time bedtime rolled around Sunday night she was off the wall. Luckily she’s home with Daddy on Mondays so she had a day to acclimate from all the excitement before going back to daycare! Have a wonderful week, everyone.