Allyson Reed’s Pulled Pork
Pork:
3 lb. boneless pork shoulder (I use a tenderloin or pork loin because the fat is easier to get off! If feeding a large group, the large pork loin at Sam's is the way to go!
Garlic Powder
Onion Powder
Kosher salt
Black Pepper
Liquid smoke or smoked Paprika
16 ounces of your favorite BBQ Sauce (I like Sweet Baby Ray's)
Sprinkle Meat with liquid smoke and seasonings and place in your slow cooker, Add about 1/2 inch of water and cook on low for 8-10 hours.
When the meat has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it's well-incorporated but not soupy. Put lid back on and heat through.
When ready to serve, slice rolls (I love the Bolillo Rolls at the Sam's CLub bakery! MY FAV!!) and add meat. Top with coleslaw and a few slices of dill pickle!
Coleslaw:
1 c. Mayonnaise (not low fat, the GOOD stuff)
2 T. Dijon Mustard
2 T. apple cider vinegar
2 T. sugar
1/2 heaping teaspoon Kosher salt
1 T. grated onion
2-21/2 tsp. celery seed (don't skip this, it is essential for classic coleslaw!)
1 16-oz. bag shredded cabbage with carrots (Sam's has a big bag! Remember it looks like a lot but when the dressing is added it shrinks! Don't buy finely shredded cabbage or it will b soggy)
1 green pepper minced
1 carrot peeled and grated
Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours and up to 3 days or when it's too soggy for your liking!
3 lb. boneless pork shoulder (I use a tenderloin or pork loin because the fat is easier to get off! If feeding a large group, the large pork loin at Sam's is the way to go!
Garlic Powder
Onion Powder
Kosher salt
Black Pepper
Liquid smoke or smoked Paprika
16 ounces of your favorite BBQ Sauce (I like Sweet Baby Ray's)
Sprinkle Meat with liquid smoke and seasonings and place in your slow cooker, Add about 1/2 inch of water and cook on low for 8-10 hours.
When the meat has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it's well-incorporated but not soupy. Put lid back on and heat through.
When ready to serve, slice rolls (I love the Bolillo Rolls at the Sam's CLub bakery! MY FAV!!) and add meat. Top with coleslaw and a few slices of dill pickle!
Coleslaw:
1 c. Mayonnaise (not low fat, the GOOD stuff)
2 T. Dijon Mustard
2 T. apple cider vinegar
2 T. sugar
1/2 heaping teaspoon Kosher salt
1 T. grated onion
2-21/2 tsp. celery seed (don't skip this, it is essential for classic coleslaw!)
1 16-oz. bag shredded cabbage with carrots (Sam's has a big bag! Remember it looks like a lot but when the dressing is added it shrinks! Don't buy finely shredded cabbage or it will b soggy)
1 green pepper minced
1 carrot peeled and grated
Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours and up to 3 days or when it's too soggy for your liking!
We had these at a ward activity this summer and they are yummy! The homemade coleslaw is a great addition:)
