UPDATE: This pulled pork has become a staple in my home and is on regular rotation. It’s a new family favorite, requested on a regular basis. I love that it’s so simple to make and ALWAYS gets rave reviews. Big shout-out to my sister for this awesome recipe share.
My sister made this meal last week on a day busy with football practices. I could not believe how easy it was to throw together. Only two ingredients to make the pork, and oh so good. My sister’s boys cheered when she told them what she was making for dinner. CHEERED! My picky four and nine year old nephews devoured their dinner and kept going back for more. Both the boys ate three sandwiches!
This pulled pork is so simple to make and so good, I called my husband and gave him the recipe over the phone (I’m still in Alaska). He made it the very next day for our girls and two of their friends…it was a major hit, they loved it.
The Sweet & Smoky Rub on the pork is so wonderful, it doesn’t need any bbq sauce. My sister and I love pulled pork with Cranberry Apple Coleslaw (recipe below). The rest of the family just piles the pork on a roll and eat it plain or topped with bbq sauce.
Pulled Pork Sandwiches (Crock-Pot)
- 4-6 lb Pork Shoulder
- McCormick Grill Mates Sweet & Smokey Rub (comes in 4.76 oz container)
- Coleslaw (optional) Cranberry Apple Coleslaw recipe is below.
- Favorite Barbecue Sauce (optional)
Lightly spray crock-pot with non-stick cooking spray. Sprinkle some of the Sweet & Smoky Rub on the bottom of the crock-pot, then place the Pork Shoulder on top. Generously coat the remainder of the pork shoulder with seasoning. My sister is heavy handed with the seasoning and uses about 1/2 to 3/4 of the container. Be sure to coat the entire piece of pork. Cook on low for 7 to 8 hours, or on high for 5 to 6 hours. Each crock-pot cooks differently, so adjust time accordingly. The pork is ready when it easily pulls apart. When done, drain all excess liquid from crock-pot and pull the pork into bite size pieces using two forks. Discard any pieces of unwanted fat. Place on your favorite rolls. If desired, top with your favorite BBQ sauce and/or coleslaw…ENJOY!
Cranberry Apple Coleslaw
- 8 cups shredded cabbage (we like to use a bagged shredded cabbage blend with carrots)
- 1/2 cup dried cranberries
- 1 large apple chopped (or 2 medium size apples – granny smith or your favorite apple)
- 1 cup Marzetti® Original Slaw Dressing (or make your own, see link to copycat Marzetti Slaw Dressing recipe below)
- Try using half shredded cabbage and half broccoli slaw – it’s wonderful.
- If you don’t have cranberries on hand, substitute with dried cherries or raisins.
- I highly recommend using Marzetti® Original Slaw Dressing or making your own copycat version. The sweet and tangy dressing goes perfectly with the ingredients. Go here, Almost Marzetti’s Slaw Dressing, for a great copycat recipe made with light mayonnaise, sugar, white vinegar and yellow mustard.
- Adjust amount of slaw dressing, apple and cranberries to suit taste.
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