Our easiest make-ahead pulled pork recipe is going to be your new favorite recipe. With only three ingredients you can have it cooking in minutes.
3 to 4-pound pork shoulder (pork butt)
1 jar Annie’s BBQ sauce
Easy as 1, 2, 3.
Slice the onion and place in a cock-pot. Rinse the pork shoulder and trim excess fat. Then place pork on the onion slices in the crock-pot. Pour about 1/3 of the jar of barbecue sauce over the pork shoulder. Place the lid on the crock-pot and turn on low for 9 hours. That’s it!
Remove the meat and place it on a tray. Then pour off cooking juices and onions and refrigerate until the fat forms a layer on the top. Remove the fat layer.
Use two forks to shred the pork. Add some cooking juices and onions to reheat the meat.
The most popular way to serve pulled pork is on a roll, and you can offer some toppings such as barbecue sauce, coleslaw, and pickles. I served the pulled pork rolls with ginger beer to drink.
We make this ahead of time and serve some of it on rolls then we freeze part of it to use later in a pork pie.
14 oz. bag of fresh shredded cabbage mix for coleslaw
1/2 cup mayonnaise
2 teaspoons sugar
1 1/2 tablespoons cider vinegar
Pepper to taste
Celery seeds for garnish
Mix the dressing ingredients together in a small bowl. Place the shredded cabbage mix in a large bowl and mix in the dressing. Garnish with a little celery seed.
Whenever I serve this for dinner I get all thumbs up from my crew, so easy and delicious.
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Have a great week,