(Crock Pot) BBQ Pulled Pork and Pineapple Cole Slaw

BBQ pulled pork is one of my favorite Sunday family meals. It's easy, simple and delicious; top it with pineapple cole slaw and bread and butter pickles and you've got the perfect sandwich! Pair it with some sweet tea, deviled eggs, corn on the cob, baked beans, macaroni or potato (or both) salad and you've got one scrumptious southern meal ;)

I am trying my hand at food photography. It's actually harder then I thought it would be, getting the right angle and lighting is important. Most of all when you look at the photo, it should make you want to jump out of your chair and go make the recipe right away (or at least make your mouth water :)

If I'm feeling more on the light side and want to save some calories, I make mine into a lettuce wrap, and it is just as good (and I can fill up more on some of those yummy sides, which makes up for those calories I was supposed to be saving, ha!)

So, what do you think? Is your mouth watering? If you need something easy that will feed a crowd and fill them up, then this is what you are looking for.



Crock Pot BBQ Pulled Pork

4-6 lb pork shoulder or pork butt
1-2 bottles of your favorite BBQ sauce

Lightly spray crock pot with cooking spray. Place pork into crock pot and cook covered on low for 8-10 hours or on high for 5-6 hours, or until meat falls apart with a fork. (Some people say to add water, but I find no need for that because all the juices from the fat will come out and cook the meat)
Once meat is finished, take out of crock pot and place on plate. Drain fat from pot and replace meat. Shred meat with fork and pour BBQ sauce and stir to mix. Cook on high for about 30 minutes and then lower to keep warm until ready to eat.

Pineapple Cole Slaw

1 bag of your favorite cole slaw mix
1 bottle of cole slaw dressing such as Marzetti
1 can crushed pineapple

Mix all ingredients together adding dressing and pineapple a little at a time to desired taste. If you want more of a pineapple flavor, you could add some pineapple tidbits, or cut up pineapple chunks. Cover and refrigerate for at least 2 hours.


Simple and crowd pleasing; just the way I like my recipes!