Ingredients: |
Ingredients: Pulled Pork:
2 Tbsp smoked paprika
1 Tbsp cumin
1½ tsp celery salt
¼ cup light brown sugar
2½ lbs boneless pork loin (pork shoulder or pork butt also work well)
1 large onion sliced
2 cloves garlic, minced
1 cup coke (or similar dark soda)
⅓ cup apple cider vinegar
1 cup bbq sauce, optional (I use Sweet Baby Rays Original)
Coleslaw:
1(14 oz) bag of shredded cabbage (1 head fresh cabbage shredded)
½ cup of mayonnaise
1 Tbsp apple cider vinegar
1 Tbsp celery seeds
1 Tbsp granulated sugar
Salt & pepper, to taste
For serving:
hamburger buns
extra bbq sauce, optional
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Directions: |
Directions:Mix smoked paprika, cumin and celery salt, brown sugar and mix together into a spice rub. Cover the entire pork roast with the spice rub and place pork into your crockpot.
Cover roast with sliced onions and garlic. Add the coke and apple cider vinegar to the crock pot, cover and cook on low heat for 8 hours.
Prep Coleslaw: 1 hour before serving, mix mayonnaise, vinegar, celery seeds, sugar and salt and pepper. Pour over cabbage mix and toss to coat. Refrigerate coleslaw for one hour.
When you are ready to serve, remove the roast from the crock pot and use 2 forks to shred the meat. Add in about ¼ cup of the leftover juice from the crockpot to the meat.
Optional: I like to add about 1 cup of BBQ sauce to the pork. You can taste and see if you would like to add more.
Serve on lightly toasted hamburger buns with the coleslaw and cooked onions from the crockpot! |
Personal
Notes: |
Personal
Notes: Instant Pot Directions: Pour coke and apple cider into the bottom of the instant pot. Follow step one, except place pork in instant pot instead of a crockpot. Cover roast with sliced onions and garlic. Cook on manual high pressure for 85 minutes. Do a natural, slow pressure release. Then follow directions from #4 down!
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