Saturday was another scorcher, so that meant another meal that needed to be cooked without actually turning on the stove. The house was already 89 degrees, and there was no way that I was turning that stove on, and risking a heat stroke. Plus, because it was so hot, I really lacked the motivation to do anything besides sit on my couch and watch re-runs of terrible reality televisions shows on E!.
Enter here the trusty crockpot. Yep, this appliance may heat up, but it won’t heat up your entire house. There’s no better way to get a home cooked meal on the table without actually doing any cooking. So little work involved!
This happens to be my go-to shredded pork recipe because the pork always turns out perfectly moist and tender. And, since you’re cooking it for 8 hours in tons of liquid, it shreds apart with almost no effort. Just add beer and seasonings, then set and forget. It couldn’t be any simpler, really.
I had made the BBQ sauce ahead of time, but really that’s just a 10 minute addition that is well worth the effort. It’s so much better than plain old BBQ sauce, and is such an easy way to dress up your favorite store-bought variety. I recommend a bold sauce, so you can really get a nice contrast between the sweet mango start and tangy BBQ sauce finish. This is one time where you want to leave the sweet sauce on the grocery store shelf.
The coleslaw is completely optional, unless you’re in the Big Flavors family. We require coleslaw with our shredded pork. It completely changes the texture of this sandwich. You have some tender pork and a fluffy, soft bun. But where’s the crunch factor? The coleslaw, of course. Or, if you don’t do cabbage, throw some potato chips on top. Same idea, really. You can always use a store-bought bag of the coleslaw mix – I just happened to have the ingredients on hand. We always use a vinegar-based dressing, instead of a mayo-based one, in most of our side salads. That way, we actually get to taste all of the ingredients. It doesn’t just taste like mayo. Such an easy way to add another tangy element to this sandwich.
So, dust off the crockpot and get this pork going in the morning. Three pounds of shredded pork goes a long way, so you’ll have enough leftovers to inspire new variations of porky meals all week long. And, unless this heat wave breaks soon, you can bet that’s exactly what these Big Flavors will be doing.
Need another pork recipe?