This summer favorite can be made ahead of time in preparation for that big family gathering, or as a mouthwatering potluck dish that tastes as though you’ve worked for hours! No one needs to know the crockpot did all the work!
The spicy chipotle pork offers a little kick but is nicely balanced with cool, refreshing coleslaw.
Generally speaking, we prefer to use Boston Butts for this recipe because they’re the least expensive cut of pork in the summertime and can frequently be found for as little as $1.38 per pound. Luckily, Boston Butts tend to go on sale right before major holidays such as Memorial Weekend, 4th of July and Labor Day weekend.
2 Tbsp olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (2 1/2-pound) boneless pork roast or chunk of Boston Butt
1 onion, diced small
2 cloves garlic, minced
1/4 cup apple cider vinegar
3/4 cup ketchup
2 tablespoons brown sugar
2 – 3 tablespoons Chipotle Tabasco Sauce, this is to your taste preference
1 teaspoon paprika
1 teaspoon Worcestershire sauce
BBQ Sauce (Whatever you prefer, we like Sweet Baby Rays)
Heat oil in a large skillet. Liberally Sprinkle the pork with salt and freshly ground black pepper, then sear it on all sides in the hot oil, browning it evenly and sealing in the juices. Remove the pork from the skillet and transfer it to your slow cooker.
While the pan is still hot, add the diced onions to pan drippings and saute about 3-5 minutes. Add the minced garlic to the sauteed onions, sauteing and stir constantly for 1 more minute.
Add the apple cider vinegar to the pan to deglaze, be sure to gently scrape up any loose bits so they get incorporated in the sauce as this adds a tremendous amount of flavor!
Add the ketchup, brown sugar, chipotle Tabasco sauce, paprika, and Worcestershire sauce to the onion mixture. Mix well to combine. Pour the onion sauce mixture over the pork roast in the slow cooker.
Cover the crockpot/slow cooker and cook on low without removing the cover for 6 – 8 hours, or until meat is falling apart. Just prior to serving, shred the hot pork with 2 forks.
To Make a Sauce:
Combine 1 cup of your favorite brand of BBQ sauce with 1 cup of juice from the crock pot, mixing well and pour a bit of it over each sandwich just prior to serving.
16 ounces coleslaw mix
3/4 cup mayonnaise
1/3 cup sour cream
1/4 cup sugar
3/4 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon celery salt
This one is super difficult, are you ready? Dump the coleslaw mix into a big bowl. Combine all the remaining ingredients in a small bowl, then pour it over the coleslaw mix. Stir it up until it’s evenly distributed throughout.
© Can Stock Photo Inc. / Res_Art