The slow cooker is one of those inventions that I take for granted - that is until I walk in from work, the house smells amazing and dinner is DONE! It frees up so much of the chaotic afternoon/evening time, I should really use it more often.
My 6-year-old Max is the pickiest eater in my home, a self-proclaimed (selective) vegetarian. He likes something one week, the next he doesn’t…. It’s exhausting and frustrating. From my many dinner trials and tribulations, I’ve realized shredded meats of any kind leave him rethinking his stance. I’ve also learned that showing pictures of what I want to make is helpful. If he says he won’t try it by looking at the picture, I know he won’t eat it if I make it. When he agrees to try it after seeing a photo of the food, I know it’s a go and he usually eats it.
We went to dinner locally one night and the table next to us ordered pulled pork sandwiches. I know what they ordered because Max asked them (he’s usually very shy)! He liked how it looked and asked if I could make it. This screamed crock pot to me, so I busted it out and got to work (it was so easy, I feel guilty calling it work).
This is ridiculously simple. I had it in the crock pot before I left for work at 6:30 am. I just sliced up an onion, added half a cup of water and put the pork in. When I got home, I shredded the pork and added the rest of the ingredients. Really quick and easy and the kids tore it up!
Slow Cooker Pulled Pork
1 (3 lb.) boneless pork shoulder, skin and excess fat removed
1 onion, chopped
1/2 cup water
2 cups bottled or homemade low sodium barbecue sauce
2 tablespoons mustard
2 tablespoons honey
1 tablespoon soy sauce
Salt and pepper
Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add water, cover and cook on low, about 8 hours. Remove meat and let cool. Pull pork into thin shreds, removing all fat. Skim excess fat from liquid in slow cooker.
Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low.
I served the pork on sourdough buns with a side of broccoli slaw. You can purchase bagged broccoli slaw in the produce section of your local supermarket.
12 oz bag of broccoli slaw
1 diced apple
1/2 cup chopped cashews (you can leave out or use any nut of your choice)
1/2 cup of dried cranberries
Dressing of your choice. I used an Asian-style spicy peanut vinaigrette.
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