Slow cooker pulled pork with apple and pear slaw

Like any good southern girl should, I love a good pulled pork barbeque sandwich. (For the record, my all time favorite barbeque is a tie between The Rib Cage and Handy Andy's in Oxford, MS.) This was my first attempt at making my own pulled pork. I must say that it was much easier than I thought it would be, and it was super good. As you probably guessed, both of these recipes are from Cooking Light.

Slow Cooker Pulled Pork

Cooking Light

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.


Serve on whole wheat buns with baked beans, slaw, or the sides of your choice. Tonight, I made this slaw- light, tangy, and refreshing! I also heated up some canned honey baked beans to go with it. Mmm mmmm mmmmm.

Apple and Pear Slaw

Cooking Light

1/4 cup cider vinegar
1 tablespoon brown sugar
2 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups thinly sliced Granny Smith apple (about 1 large apple)
2 cups thinly sliced pear (about 1 large pear)
1 (12-ounce) package cabbage-and-carrot coleslaw

Combine first 5 ingredients in a small bowl; set aside.

Combine apple, pear, and coleslaw in a large bowl; stir in dressing. Chill up to 2 hours.