Crockpot BBQ Pulled Pork
This crockpot BBQ pulled pork is a crowd pleaser and an easy meal to set and forget in the crockpot! It's a great meal to serve if you were hosting people for dinner too. I love meals that you can make for dinner and then enjoy as leftovers for lunch. You can also serve this pulled pork so many ways. On a sandwich, on a salad, in a rice bowl, in a quesadilla. Use your imagination and enjoy it however you'd like! It will leave your house smelling amazing & dinner on the table so easily. Enjoy!
Servings: 0
Ingredients
For the BBQ:
- 2 lbs pork shoulder
- 12 oz bbq sauce I used Kinder Organics
- ¼ cup apple cider vinegar
- ½ yellow onion diced
- 2 tsp sea salt
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp garlic powder minced
For the Coleslaw:
- 1 12oz package cabbage slaw
- ½ cup avocado oil mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp onion powder
- ½ tsp sea salt
Instructions
For the BBQ:
- Start by adding your pork to your crockpot. Next, add in the rest of the ingredients: bbq sauce, apple cider vinegar, onions, garlic powder, paprika, salt, & pepper.
- Cook on high for about 6 hours or on low for 8-10 hours. When it's ready, the pork should shred with 2 forks very easily! Make sure to shred the pork and mix it all together with the sauce.
- From here, the pork is done! Enjoy however you prefer. I love mine on a bun with coleslaw (below)!
For the coleslaw:
- Throw all the coleslaw ingredients in a bowl and mix it together until everything is incorporated. Done & done. I made it about 2 hours before dinner so the flavors could marinate together and it was even better the next day!
Notes
For Storing: Store leftovers in an airtight container in the fridge for 4-5 days.
For Freezing: You can take the completely cooled pork and store it in a freezer bag in the freezer for up to 3 months.