Spicy BBQ Pulled Pork and Green Apple Coleslaw

As the temps climb, it's funny how quickly my food cravings change. Out goes the soups and stews; in comes the BBQ, cold crisp slaw, and fresh summer veggies. This recipe has been shared a few times on my facebook page, but a recent request for it caused me to dig it out again. It's proof that A) BBQ doesn't necessarily have to mean stretchy pants for days and B) that your crockpot isn't only good at serving up deliciousness when it's cold out! And when you crave some BBQ deliciousness on a holiday weekend like this one, but the rain keeps your grill out of commission, this is a PERFECT solution!

Want to serve it up a little healthier? Skip the bun and serve the pulled pork either in lettuce cups or over half of a baked sweet potato (sounds weird, but the spicy-sweet combo is delish!)

And...y'all. Don't skip the slaw. I have dreams about this coleslaw. It is THAT good.

Perfect Memorial Day meal!

Crockpot Spicy Pulled Pork

(adapted slightly from Pioneer Woman)

1 onion, cut into wedges

1 pork roast (mine was about 3.75lbs)

Salt and pepper

1 can (11 oz) chipotles in adobe

1 20oz bottle Dr. Pepper

2 tbpn brown sugar

Line crockpot with a slow cooker bag, or generously spray with cooking spray. Drop onion wedges in bottom of pot. Add pork—generously salt and pepper whole roast. Pour chipotles (and the sauce—that stuff is money!) and Dr. Pepper over roast. Sprinkle brown sugar over everything, place lid on, and cook on LOW for 6-7 hrs (pork should be falling apart at end of cooking).

Then I removed the meat, and used a slotted spoon to remove onions and peppers from the cooking liquid. I returned the pork to the crock pot and shredded with forks. There is a lot of excess juice—to serve, I used the slotted spoon to remove the shredded pork, and served on a whole wheat bun, topped with BBQ sauce (I love Stubb’s—no high-fructose corn syrup!) and coleslaw (see yesterday’s post!!)

Leftovers are AWESOME—pork enchiladas, tostadas, nachos…you get the idea! Or freeze the leftovers and enjoy sometime in the next three months!

Even the coleslaw leftovers are delish!!

Green Apple Coleslaw with Poppyseed Dressing

(adapted from Foodnetwork.com)

¼ apple cider vinegar

¼ cup mayo (I know, I know…)

¼ cup Greek yogurt (now I’m back!)

1-2 tbsp Dijon mustard

¼ cup raw honey

1 tspn salt

½ tspn ground black pepper

2 tbsp poppy seeds

1 bag coleslaw mix

1 bunch scallions, diced

1 large green apple, cored and julienned

In a large bowl, whisk together apple cider through poppy seeds. I poured about ½ a cup of the dressing into a small container to set aside leaving about ½ cup of liquid in the bowl—you’ll want to dress the coleslaw to taste. Toss in coleslaw mix, apple, and scallion. Cover bowl with saran wrap and let rest in refrigerator for 1 hour.