Slow Cooker Pulled Pork

• 2 lb boneless pork roast or loin
• 2 tablespoons of your favorite spice rub (I use Charlie Vergos’ Rendezvous Seasoning)
• 1 tablespoon olive oil
• 1 medium chopped onion
• 1-1/2 cup water
• 1 bottle of your favorite BBQ sauce (I use Wegmans Kansas City BBQ Sauce)
• Good quality rolls

Place the pork, onions, olive oil and spice rub in a gallon-sized ziplock bag and seal. Kneed and shake bag around until the spice rub is completely covering the pork and onions. Marinate in the fridge overnight. In the morning empty the contents of the ziplock bag and add water to the slow cooker. Cover and cook on high for 8 hours. The meat should easily shred with a fork. After shredding, add 3/4 bottle of BBQ sauce, recover and cook on low for 4 to 5 additional hours or until ready to serve. Serve on warm rolls, top with remaining BBQ sauce and coleslaw.

Coleslaw

• 1 package coleslaw mix or 1/2 a small green cabbage, shredded, 1/2 a small red cabbage, shredded and 1 cup of shredded carrots
• 2/3 cup mayonnaise
• 4 tablespoons red wine vinegar
• 1 tablespoon sugar

Whisk together mayonnaise, vinegar and sugar in a large bowl. Add coleslaw mixture and toss together. (Note: I’ve tried many variations of coleslaw. In the summer I use shredded kohlrabi, green apples and vidalia onions instead of the traditional coleslaw mix for a fresh twist.)

About Jessica Black

Hi, I'm Jessica. I'm a 29 year-old, full-time graphic design supervisor at an advertising agency in Buffalo, NY. While I love design, art, typography and photography, I'm also passionate about cooking and trying out new recipes. I'm happily married and my husband, Spencer, and I are proud puppy parents of a french bulldog named Oscar.

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