BBQ Pulled Pork with Skinny Coleslaw
Do you have a certain meal that you love to eat but think is probably too hard to make yourself? Well I used to. For some strange reason I though pulled pork would just be too hard to make. It also might have to do with the fact that I knew if I learned how to make it I might just make it every night. Danger ahead– if you love pulled pork be warned, it is easy to make and delicious! Now if you are thinking that every recipe I post I say is “easy and delicious” you would be right. I can’t help but love that kind of food! I decided to make this when I woke up yesterday. Thank goodness my work is close to my house, because I managed to run home and put it together on my lunch break. I ran to the store and picked up a 6 pound pork shoulder, Liptons Onion Soup mix, BBQ sauce and Dr. Pepper.
Just rub the pork with seasoning and put it in the crock pot. Then mix your Dr. Pepper with BBQ sauce and pour on top.
Then go back to work! I set it on high for 6 hours. I ended up coming home and taking it out at about 5 hours though. If you want to start this before work, just set it to low for 10-11 hours. When you think it is done, make sure the internal temperature is at 190 degrees.
Take that baby out and watch the meat just fall off of the bone. The take two forks and go to town!
Then with the remaining juice left in the crock pot, take out 3/4 of a cup and dump the rest out. Then add BBQ sauce of your choice and add the meat. Cook that on high for 15-20 more minutes.
I forgot to take a picture of the pork until after my family devoured half of it, but you get the idea!
Then I found a coleslaw recipe on Hungry Girl and tweeked it a little.
I am not a fan of regular coleslaw but this skinny version was light and flavorful! Put it all together with a wheat bun and it was SO GOOD!!! I ate it very quickly and don’t think I took a breath. Just lovely.Print
- 1 (5 to 6 pound) bone-in pork shoulder
- 1 envelope dried onion soup mix
- salt and pepper
- 1 can Dr. Pepper
- 2 cups barbecue sauce, divided
- One 16-oz. package cole slaw mix, dry
- 1/4 cup fat-free mayonnaise
- 1/4 cup greek yogurt
- 1/4 cup rice vinegar
- 1 tsp. Dijonnaise
- 2 no-calorie sweetener packets (like Splenda)
- 1/2 tsp. seasoned salt (like Lawry’s)
- salt and pepper, to taste
- Adapted from Recipe Girl
- Place roast on a work surface and sprinkle with onion soup mix. Rub the mix into the meat, reaching all sides. Sprinkle generously with salt and pepper. Place seasoned roast in your slow cooker.
- In a medium bowl, whisk together dr. pepper and 1/2 cup barbecue sauce. Pour over the roast in the slow cooker.
- Place lid on the slow cooker and cook on LOW heat for 10 to 11 hours, HIGH for 5-6 hours, or until internal temperature is above 190 degrees F. and meat is tender enough to pull away from the bone.
- Remove roast to a cutting board and let sit to cool for just a few minutes. Pour out all but about 3/4 cup of the juices from the slow cooker and add about 1 1/2 cups of barbeque sauce. Use two forks to shred the pork, cutting around and discarding any fatty pieces. Place all of your pulled pork back into your slow cooker. Heat on HIGH for about 15 to 20 minutes, just until pork and juices are hot and bubbly. Use this time to heat up buns and make coleslaw.
- To make dressing, combine mayo, yogurt, rice vinegar, Dijonnaise, sweetener, and seasoned salt. Mix well. Place cole slaw mix in a large bowl. Add dressing and stir until all of the slaw is thoroughly coated. For best flavor, make ahead of time and refrigerate for 3 hours.