Monday, January 30, 2012

Pulled Pork BBQ with Cole Slaw

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
Place the pork in a crock pot lightly coated with cooking spray. In a small bowl, mix the remaining ingredients together to make a sauce:

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

You need:

  • 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
Blend the mayo, sugar, vinegar, mustard, and celery salt together.

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.)


  1. Great shot of the sandwich!
    Interesting cat too...has personality!

  2. Can't wait to give this to Garrett!! LOVE the pic of Tucker! :) Had to make his debut, huh?! LOL

  3. I will be right over for this sandwich. It looks so good. Maybe I will hire you to cook for me on Superbowl Sunday. :)

  4. Your cat reminds me of my cat... always in the kitchen hoping for scraps. The pulled pork & sauce sound amazing and I am sure the coleslaw topped it off perfectly!

  5. What lovely pork. I made spicy pulled pork (posting for tomorrow) and yours is also making my mouth water. It's so pretty on that perfect bun.

  6. Tucker is adorable....the sandwich looks good too!

  7. This looks delicious! Just found your blog and following you on pinterest!


I appreciate your comments and look forward to every one of them!