Slow Cooker Pulled Pork with Oil & Vinegar Slaw

Graduation time is full of fun parties and gatherings with family and friends. Pulled pork is an excellent dish to make in the morn in the crock pot and it is ready to go when you get home from festivities. I made an oil and vinegar slaw to go with our sandwiches (you gotta pile that slaw on there along with bbq sauce!) because my husband is not a big fan of mayo. Usually I add radishes that add a nice crunch and color to the salad, but I didn't have any on hand.

Slow Cooker Pulled Pork

2 tablespoons canola oil

4 lb. boneless pork shoulder, cut into 3 equal pieces

1 yellow onion, finely chopped

3/4 cup cider vinegar

3/4 cup tomato ketchup

1/2 cup firmly packed brown sugar 

1 Tbs. Worcestershire sauce

1 tsp. dry mustard

1 tsp. salt

1 tsp. freshly ground pepper

Soft sandwich rolls, split and toasted, for serving

Make the Sauce:

In saucepan over medium heat, saute onion until soft, about 5 minutes. Add vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, salt and pepper. Cook, stirring occasionally, until mixture begins to bubble. Put pork in bottom of slow cooker and pour sauce over pork. Cover and cook until pork is very tender, 4 to 5 hours on high or 8 to 10 hours on low.

Transfer the pork pieces to a platter. Using a pair of forks, shred each piece of pork, removing and discarding any large pieces of fat. Skim the excess fat off the sauce, return the pulled pork to the sauce and stir to combine. Serve the pork and sauce a top sandwich rolls. I like to add more bbq sauce, too. Serves 6 to 8. 

Recipe adapted from Williams Sonoma

Oil and Vinegar Slaw

1/4 cup red wine vinegar

2 tablespoons sugar

2 tablespoons canola oil

1 bag (16 ounces) shredded cabbage mix

1 teaspoon salt

salt and pepper

Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss to combine.  Adjust seasoning. Let stand 20 minutes. Re-toss and serve.

Recipe courtesy of Rachel Ray