Dinner’s Ready with Crockpot BBQ Pork Sandwiches

Posted on October 26, 2012 by Mary Hunt in Food & Recipes 8 Comments

eMeals crockpot pulled pork comes together with just 5 minutes of prep and 8 ingredients. Throw the roast into the crockpot in the morning before leaving the house, and dinner’s ready when you walk in the door.

The test kitchen staff at eMeals loved coming home to the aroma of slow cooked pork ready to eat. And they were even more impressed by this simple dish after tasting it. This recipe makes enough for a crowd, so it’s also perfect for company or leftovers. 

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Crockpot BBQ Pork Sandwiches
 

Ingredients
  • 1 (4-5 pound) Boston butt pork roast
  • 1 18-ounce bottle barbecue sauce
  • 1 12-ounce cola drink
  • ½ cup mayonnaise
  • 2 tablespoons sugar
  • 2 teaspoons vinegar
  • 1 16-ounce bag shredded cabbage coleslaw mix
  • hamburger buns

Instructions
  1. Place pork in crockpot and pour barbecue sauce and cola over pork.
  2. Cover and cook on high 8 hours (or low 12 -16 hours), until pork is tender and meat shreds easily.
  3. In a large bowl, whisk together mayonnaise, sugar, and vinegar; add coleslaw mix and toss.
  4. Serve pork and slaw on hamburger buns.

Question: What’s your favorite slow cooker meal? Share the recipe here.

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Posted on October 26, 2012 by Mary Hunt in Food & Recipes 8 Comments
  • Piper

    This may be a silly question – but do you prepare the coleslaw at the same time as you start the crock pot? The cabbage is raw when you buy it – right? Doesn’t it need to set up? I have never made coleslaw but would love to try it.
    Thank you to all.

    • http://www.facebook.com/gayle.a.brady Gayle A Brady

      No need to cook cole slaw it’s great just the way it is

      • Piper

        Thanks!

  • Madalyn

    An easier and tastier variation on this is to cook the pork butt in a 2 litter bottle of root beer and a thin sliced onion. After cooking the 8 hours you have the pulled pork that you can use for many other things—such as adding the BBQ sauce for sandwiches, adding a can of chile verde to fill tortillas for enchiladas or burritos or add to stir-fry veggies and rice or noodles for Asian dishes.

  • Heather in Kansas

    Fiesta Chicken Burritos

    1-1/2 pounds boneless skinless chicken breasts
    1 can (15-1/4 ounces) whole kernel corn, drained
    1 can (15 ounces) black beans, rinsed and drained
    1 can (10 ounces) diced tomatoes and green chilies, undrained
    1 jalapeno pepper, seeded and finely chopped
    3 tablespoons ground cumin
    1 teaspoon salt
    1 teaspoon paprika
    1/2 teaspoon pepper
    Dash cayenne pepper
    Dash crushed red pepper flakes
    1 package (8 ounces) reduced-fat cream cheese
    flour tortillas (8 inches), warmed

    Optional
    toppings: sour cream, shredded cheddar cheese, shredded lettuce and
    chopped tomatoes (My variation included substituting 4 oz can of diced green chilis for the jalapeno. Not using the crushed red pepper. And using season salt and pepper on the chicken before putting it in the bottom of the crock)

    Directions
    Place chicken in a greased 4-qt. slow cooker. In a large bowl,

    combine the corn, beans, tomatoes, jalapeno and seasonings; pour
    overchicken. Cover and cook on low for 4-5 hours or until chicken
    is tender.

    Remove chicken; cool slightly. Shred meat with two forks and return
    to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes
    longer or until heated through.

    Spoon 3/4 cup chicken mixture down the center of each tortilla; add
    toppings of your choice. Fold sides and ends over filling and roll
    up.

  • Tracy in Alaska

    I’ve bought 2 crock pots recently and both were extremely hot on the outside during cooking. (I burned myself when the back of my hand touched the outside.) I thought maybe the first one was faulty but the 2nd one did the same thing. I had a crock pot when we were married (many years ago) and it didn’t get scalding hot on the outside. I really want to use a crock pot but I’m afraid to have it on the counter with a grandchild around. Any ideas about a crock pot that is “cool” on the outside? Thanks!

  • Nancy C

    “Mary’s three packets and a roast” is my favorite.

  • Holly in California

    McCain’s Lemon Pepper Ribs — Pork Ribs, 1/2 cup lemon juice, 2 tsp each pepper, garlic, salt. Combine seasonings, rub on ribs, drop in slow cooker, cover with lemon juice. Cook on low 8 – 9 hours. Delish! Got this from the 365slowcooker website.