Pulled pork bbq: another awesome pork burger treat! (Also known as BBQ) I think there is a little debate on this, but in my book, BBQ refers to Pulled Pork with BBQ sauce on it. I know you can barbecue just about any meat, but I call them barbecued chicken, barbecued ribs, etc. BBQ is pulled pork with sauce, so from here on out. You will know what I mean.
I love to eat slow-cooked pulled pork BBQ from the grill or smoker, but sometimes I just don’t want to put all the time and effort into making it that way, so I use my crockpot. It is super easy to make but still requires a tiny bit of planning, so be sure to give yourself a little time to do the prep.
BBQ is just not BBQ without coleslaw. It’s also terrific served with hush puppies, and if you don’t know what those are, you are really missing out. We’ll save those for a future post, as I’m still trying to find the perfect pulled pork bbq recipe.
Coleslaw can be a tricky thing sometimes. I got this “pulled pork bbq with coleslaw recipe” from my mom, who got it from her mom, except I added a pinch of celery seed. The exact quantities of ingredients vary every time we make it, but you have to taste it and decide if it needs a little more of this or a little more of that. If it is too vinegary for you, you can add some sugar. If it is too sweet, then add a touch of vinegar. It all comes down to personal preference. I like mine a little more on the vinegary side to complement the sweetness of the BBQ sauce. You just have to remember all the ingredients are approximations.
Growing up, I preferred my coleslaw on the side, as I liked everything very separate on my plate. But, as an adult, I like my coleslaw served on top of the BBQ in my sandwich. I think the flavors complement each other perfectly! Now, here’s my Easy Crockpot Pulled Pork BBQ With Coleslaw recipe.
Easy Crockpot Pulled Pork BBQ With Coleslaw
- 5 pounds boneless pork butt or shoulder roast
- ½ cup water
- 1 bottle barbecue sauce your favorite
- 6 medium hamburger buns or sandwich
- 3 cloves garlic minced (about 1 1/2 tablespoons)
- ½ cup whole-grain mustard
- ⅓ cup packed brown sugar
- 2 tablespoons coarse salt
- 2 tablespoons freshly ground black pepper
- 2 teaspoons paprika preferably smoked
- 1 teaspoon cayenne pepper
- 1 package coleslaw mix 16 ounces
- ¼ cup mayo
- ¼ cup milk or buttermilk
- ¼ cup cider vinegar
- ⅛ teaspoon celery seeds
- 1-2 tablespoon sugar
- 1 pinch salt to taste
- 1 pinch pepper to taste
- To make Wet Rub: Stir together all ingredients in a small bowl to form a paste.
- Trim pork with excess fat. Spread wet rub evenly over pork and refrigerate for at least an hour or up to overnight.
- In a large skillet, over medium-high heat, sear pork roast on each side until browned. It is optional, but for maximum flavor, pour any extra rub paste into the pan with the roast as it sears. Transfer to a crockpot. Deglaze the pan with 1/2 cup water, stirring up any browned bits, and add to the crock pot. Cook on high until done and meat pulls apart easily about 4-6 hours. (Mine often cooks quickly in my crock pot, and I turn it down to low about half way through the cooking process.)
- When the meat is done, transfer it to a large bowl. Remove any large pieces of fat and pull them apart into shreds. Drain any extra liquid from the crockpot and discard it, or use to make your own sauce. Combine shredded pork with your favorite sauce and keep warm until ready to serve. Refrigerate any leftovers.
- To make coleslaw, combine all ingredients, except coleslaw mix in a small bowl until evenly combined. Toss with coleslaw mix and refrigerate for several hours to allow flavors to meld. (If coleslaw gets too watery, just drain off some of the liquid.)
- To serve, make pulled pork sandwiches and top them with coleslaw (or serve on the side).