First I must start by giving a major shout out to one of my favorite magazines, All You. I discovered this magazine about 3 years ago and finally decided to subscribe last year. It is filled with lots of tips for meals, saving, organizing and best of all coupons. Also the website at Allyou.com is the best as well. This is now my go to site for great recipes, some of which are found at another great site Myrecipes.com.
Thanks to All You magazine I purchased a crock pot last week and this was my first recipe. I did use the pork tenderloin which is a bit more expensive than a pork shoulder. Since I am determined to save on grocery shopping, I was able to find a pork tenderloin deal a buy one get one free deal. The cook time was 8 hours and the meat was very tender and succulent.
For the coleslaw I used the Dole prepackaged slaw mix with dressing. I prefer a creamier coleslaw so I mixed in my own dressing which consisted of mayonnaise, red cider vinegar, sugar, mustard. I toasted the potato rolls and served the pork with the coleslaw and a side of whole kernel of corn. I love the idea of meal planning and freezing. Some of the pork is in the freezer for use as tacos for a later meal idea.
You will need the following ingredients:
- 1 (3 lb.) boneless pork shoulder, skin and excess fat removed $
- 1 onion, chopped $
- 1/2 cup low-sodium chicken broth or water $
- 2 cups bottled or homemade 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 broth, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.
- When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. 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. If desired, serve with hamburger buns and sides of pinto beans, corn, tomatoes and coleslaw.