Wednesday, May 14, 2014

Shredded Pork (Slow Cooker) with Coleslaw

As the spring picks up and the nights get busier, I know that I find it harder and harder to squeeze in home cooked meals around all of the games, practices and lessons.

So, even though it is (supposed to be) warming up outside, I still find myself going back to my slow cooker so that there is something ready and waiting for us to get home.

It also helps to fend off the temptation to eat another meal out knowing that there is a food awaiting our return.  I'm just a firm believer in home cooked meals.  They are better for both the waistline and wallet!

Last weekend we had at two afternoon games and since the troops and I would be returning home hungry right at dinner time I turned to the slow cooker to save the day.  This time for some tasty, tender and delicious shredded pork.

While Jerry was shredding the pork, I whipped up some home made coleslaw.   The crunchy, creamy contrast of slaw on barbecued pork is the perfect compliment to the smoky meatiness.

The shredded pork started with a 4.5 lb pork shoulder, on low, in the slow cooker, for most of the day, 8 hours to be exact.

Since the roast was on the bigger side, there were plenty of leftover, thankfully!  Seems like the guys in the All Things Libby house all have bottomless stomachs!  

The seasoning consisted of one chopped onion, 2 tablespoons brown sugar, 3 tablespoons ketchup, 3 tablespoons yellow mustard, salt and pepper to taste, all topped with 1 cup of vinegar.

I think I popped into the house just once during those 8 hours and stirred the marinade...spooned some of the juices back over the pork and let 'er ride!

What did our grandparents do in the days without slow cookers????  Those things are a godsend!

There is some sort of guilty pleasure over my family oooohing and ahhhhing over a meal that I hadn't thought about for 8 hours...but I'll take the credit and think you should too!

After the pork was shredded, I always add back some of the cooking juices, seems as though shredded meat seems to soak that back in when it is pulled, which keeps it tender, juicy and delicious!

The coleslaw was just 1 lb of the bagged cabbage and carrot blend.

The dressing consisted of one cup of mayonnaise, a healthy dose (about 1 tbsp) of seasoning salt, a teaspoon or two of poppy seeds, a teaspoon of freshly ground black pepper, 2 tablespoons of sugar, 1/2 cup cider vinegar and 1/2 cup of olive oil to thin out the dressing.

These ingredients can be adjusted according to your own personal flavor and texture preferences.

Stir the cabbage and carrots with the dressing and get it ready to serve with the pork.

This was the first time that we tried Udi's Gluten Free Hamburger buns (picture at the top) and I think that Jerry was pleased.  At least he had some bread to enjoy this saucy, sweet, tangy, meaty meal with.


Shredded Pork


4.5 lb pork shoulder
1 chopped onion
2 tablespoons brown sugar
3 tablespoons ketchup
3 tablespoons yellow mustard
Sea salt 
Fresh ground black pepper 
1 cup of vinegar

Place the roast in the slow cooker, top with marinade/seasoning ingredients.
Cook on low for 8-10 hours, stirring occasionally.  



1 lb of the bagged cabbage and carrot blend

1 cup of mayonnaise
1 tbsp of seasoning (or celery) salt
A teaspoon or two of poppy seeds
A teaspoon of freshly ground black pepper
2 tablespoons of sugar
1/2 cup cider vinegar
1/2 cup of olive oil


Whisk up all of the ingredients to make the dressing, add in the cabbage blend and serve.