With the upcoming Super Bowl in mind, I'll be posting "Game Day" recipes all throughout this week! This pulled pork BBQ is a great one for Game Day (or any other gathering) because it's cooked in the crock pot and can be made in advance. The pork cooks up nice and tender, and the sauce is tangy and flavorful. I love the creamy cole slaw on top of the BBQ because it balances out the tang of the sauce perfectly. I know there are lots of versions of cole slaw out there. Where I live (in PA Dutch territory), this cole slaw is a popular one. It's sweet and creamy, and the recipes comes from one of my favorite cookbooks: From Amish and Mennonite Kitchens by Phyllis Pellman Good. The Pulled Pork recipe is my own.
Here's what you need:
- 3 to 3-1/2 lbs. of pork tenderloin - (I had 2 small ones in my freezer that equalled 2.5 lbs.)
- 1/2 c. ketchup
- 1/3 c. apple cider vinegar
- 1/4 c. brown sugar
- 1/4 c. tomato paste
- 2 tbsp. smoked paprika (If you don't have it, regular paprika is fine.)
- 2 tbsp. Worcestershire sauce
- 2 tbsp. yellow mustard (If you don't have yellow, just use what you have.)
- 1-1/2 tsp. salt
- 1-1/4 tsp. pepper
Pour the sauce over the pork. Cook on low 8 - 10 hours, or high for 3 to 5 hours (depending on your crock pot). Remove pork, let rest for 15 minutes. Using 2 forks, pull the meat apart so it is in shreds:
If you have any animals in the house, they will be at your heals right about now : ) This is Tucker...staring me down for a piece of pork. (Yes, I gave in.)
So while you're shredding pork and shooing animals away, bring the sauce to a boil. Once your pork is completely shredded....
...add it back into the sauce. Keep warm in the crock pot. It will keep in the fridge for several days, and it freezes well too. This recipe should serve 10 - 12. Serve on hearty, toasted kaiser rolls with a side of creamy Cole Slaw.......
Creamy Cole Slaw
- 6 c. of shredded cabbage (I used a bag of pre-shredded cabbage with carrots mixed in.)
- 1 c. mayonnaise
- 2 tbsp. sugar
- 2 tbsp. vinegar
- 1 tsp. mustard
- 1/2 tsp. celery salt
Pour over the cabbage and mix well.
This recipe serves 12 to 14. (Note: The pictures show a half-recipe here because I just needed enough for my family - not a large crowd.)