TAMPA (FOX 13) - Summer is around the corner, and the weather has us feeling like it's already here. Vanessa Ruffes brings us a delicious weeknight recipe that will make you feel like you're at a backyard barbeque.
For this recipe, and more, visit Vanessa's blog at foodshelikes.com.
Here's the recipe:
- About 4 lbs. pork shoulder
- 1 cup BBQ sauce
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. cayenne pepper (optional)
- Hamburger buns, lightly toasted
- Additional sauce for topping, if desired
- 4 cups cole slaw mix
- 1 granny smith apple, peeled and sliced into matchstick-type slices
- 4 tbsp. mayonnaise
- 2 tbsp. vineager
- 1 tbsp. Extra virgin olive oil
- Salt and pepper, to taste
In a slow-cooker, place pork shoulder, sprinkled with seasonings. Slather pork with BBQ sauce. Cover and cook according to your slow-cooker's instructions, but for this portion of meat, I generally shoot for 4-6 hours on HIGH setting, or 6-9 hours on LOW setting. (The goal is to stick a fork in the meat and have it easily start to break apart.)
When the meat is done, you can let it cool, and shred it with your fingers, or immediately start shredding it using 2 forks.
For the apple slaw topping, combine all ingredients in a mixing bowl and mix thoroughly.
Top your toasted hamburger buns with a scoop of pulled pork, more BBQ sauce, if desired, and a scoop of the slaw.