Slow Cooker Pulled Pork


1 (5 Pound) Boneless Pork Shoulder/Pork Butt

2 Large Yellow Onions, Sliced

5 Garlic Cloves, crushed

1 Cup Chicken Stock

2 Tablespoons Honey

2 Tablespoons Chili Powder

1 Tablespoon Salt

1 Teaspoon Paprika

3/4 Teaspoon Ground Cumin


Lay the onions and garlic on the bottom of your slow cooker and pour the chicken stock over the top. Pat the pork dry and rub the chill powder, salt, paprika, and cumin all over the pork and then drizzle the honey over the top of the spices and rub it into the pork as well. Place the pork on top of the onion/broth mixture and cover it tightly with the lid. Cook on high for 7-9 hours or on low for 9-11 hours or until the pork is very tender. Remove the pork from the slow cooker and shred. Strain the onions from the remaining broth/juices and discard (optional), return the pork to the slow cooker and pour as much of the strained juice as desired over the shredded pork.

Cabbage Slaw Salad with BBQ Pulled Pork


1/4 Cup Full Fat Greek Yogurt

1/4 Cup Mayonaise

1 Tablespoon Apple Cider Vinegar

1 Teaspoon Pure Maple Syrup

1/2 Teaspoon Salt

1/4 Teaspoon Black Pepper

1/4 Teaspoon Smoked Paprika

4 Cups Shredded White Cabbage

3 Cups Shredded Red Cabbage

1 Cup Shredded Carrots

Pulled Pork

Prepared BBQ Sauce


Whisk the yogurt, mayo, vinegar, syrup, salt, pepper and paprika together in a large bowl. Add the cabbage and carrots and stir until completely combined. Place servings on a plate, top with pulled pork and drizzle with BBQ Sauce.

Buffalo Pork Pizzas


Naan Bread

Prepared Buffalo Sauce (Franks Red Hot is available at all markets)

Pulled Pork

Shredded Mozzarella Cheese

Green Onions, for garnish

Bleu Cheese Dressing, for garnish (here is a link to my favorite homemade version Simple Bleu Cheese Dressing | NourishedPeach)


Preheat oven to 425. Lay naan bread on a baking sheet and spread a generous amount of buffalo sauce over the top. Sprinkle with pulled pork and then mozzarella cheese. Bake for 8-10 minutes or until the crust begins to crisp up and cheese is melted. Top with green onions and serve with bleu cheese dressing for dipping.

Baked Pulled Pork Taquitos


10 Soft Flour Tortillas

1/4 Cup Peanut Oil

3 Ounces Cream Cheese, softened

1 Green Onion, finely chopped

1/4 Cup Chopped Roasted Red Peppers

1 Cup Pulled Pork

3/4 Cup Shredded Cheddar or Gouda Cheese

Guacamole, for serving


In a medium bowl combine cream cheese, green onion, peppers, chicken, and cheese. Can be made up to 12 hours in advance and stored in the refrigerator.

Preheat oven to 425. Begin to fill and roll your tortillas: Brush both sides of the tortilla with oil and place about two tablespoons of the pork mixture down the middle of the tortilla. Roll them up and place on a greased cookie sheet, seam side down. Bake for 20-25 minutes or until crispy. Serve with guacamole.