Greetings improv oveners! Welcome to another edition of improv oven. Today we’re taking improv to another level by actually “preparing” our meal 8 hours ahead of time and letting a slow cooker do the work for us! When it comes to improvising in the kitchen remember, it doesn’t mean food has to be made right away. There is nothing like coming home from a hard days work with the aroma from a kitchen of a freshly cooked meal being prepared for us. It’s like having our own gourmet chef at our fingertips. Today’s recipe is for our favorite slow cooker pulled pork sandwich with an easy coleslaw dressing. The best part of the whole meal is takes 10 minutes to prep. So sit back and let the cooker do the work for you for an amazing crockpot pulled pork.
- Pulled Pork
- 5 lbs boneless shoulder
- 1/4 cup paprika
- 1/2 cup brown sugar
- 1 tablespoon onion powder
- 1 yellow onion, chopped
- 1 can root beer
- 4 cloves minced garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tbs olive oil
- Purple Slaw
- 4 cups (about 1/2 head) purple cabbage, finely shredded
- 2 large carrots, grated
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon celery salt
- 10 to 12 soft hamburger buns
- Favorite BBQ Sauce
- For Pulled Pork: Add chopped onions and root beer to slow cooker.
- in separate bowl, mix salt, pepper, garlic, onion powder, brown sugar, paprika and olive oil until well combined.
- Coat pork shoulder with mixture and place in slow cooker. Set to low heat and cover for 8 hours
- For Purple Slaw: Set shredded cabbage and grated carrots aside.
- In separate bowl combine remaining ingredients until mixed well.
- Add in cabbage and carrots until fully combined. Refrigerate until served.
- After 8 hours pork should “pull apart” easily with a fork. Pull apart remaining chunks to create shredded pieces. Serve pork on sandwich buns with favorite BBQ sauce. Top with spoonful of slaw.
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