Pulled pork is a summertime staple in our home. I love it because it’s made in the crock pot, with out a lot of fuss and muss, and without heating up my kitchen. The yummy combination of the tangy BBQ pulled pork and creamy coleslaw is so so good! And it can all be made in the morning, so in the heat of the day when it’s time for dinner, you’re not slaving over a hot stove!
BBQ Pulled Pork
- 1 pork tenderloin roast
- 1 cup water
- 3 cups of your favorite BBQ sauce
In the bowl of a large crock pot, place the pork tenderloin roast, the water and 1 cup of the BBQ sauce. Heat on low for 6 hours.
Remove from crock pot into a large bowl, and shred. Return to crockpot, add the remaining 2 cups of BBQ sauce and heat for another hour.
Serve on toasted sandwich rolls, or hamburger buns, topped with creamy coleslaw.
Creamy Coleslaw
- 1 head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 3/4 cup best-quality mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons grated yellow onion
- 2 tablespoons sugar, or to taste
- 2 tablespoons white vinegar
- 2 teaspoons dry mustard
- 1 teaspoon
- 1 teaspoons celery salt
- 1 teaspoon celery seed
- Salt and freshly ground pepper
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, celery seed, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
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