Slow Cooker Pulled Pork Sandwiches

It’s not that I hate my job, OK? It’s just that there’s too much of it. It’s always getting in the way of the stuff I really want to be doing. Like cooking. And blogging. And blogging about cooking. And running. And reading. And taking a dog I don’t have on a walk. And playing with my kids. And shopping for cute boots. And anyway, my job has been getting in the way of what I want to be doing so much that I haven’t blogged for two months! So it’s totally fitting that this month is slow cooker month. Because lately, I don’t have time to cook and blog and blog about cooking. So I’ll make this real short and sweet.

Having a slow cooker is like having a sister wife who has stayed home all day slaving over a delicious meal. Except the sister wife is a robot and she doesn’t plan on stealing any kind of domestic goddess credit for herself and instead showers all of the praise onto me as soon as I walk in the door.

"It smells delicious in here Amber. And you look great today!"

We had some friends coming over for the Seahawks game so I asked my sister wife to make pulled pork sandwiches. Sister wife worked hard. I accepted the praise. It was totally delicious.

Pulled Pork Ingredients
3 lbs boneless pork shoulder
1 can (12 oz) tomato paste
2 tablespoons apple cider vinegar
3 crushed cloves of garlic
1 cup Sweet Baby Ray’s Hickory and Brown Sugar sauce

Rolls/buns of choice
Coleslaw

Cole slaw Ingredients
1 package rainbow slaw
3 tablespoons apple cider vinegar
2 tablespoons olive oil
Salt to taste

Directions
Spray slow cooker with cooking spray. Combine all pulled pork ingredients except the Hickory and Brown Sugar sauce. Cook for 6-8 hours. Sometime in between, combine Coleslaw ingredients, cover and place in the refrigerator. Shred the pork when it’s done and add the Hickory and Brown Sugar sauce. Serve on toasted buns or rolls topped with Coleslaw.

 

 

 

 

 Now if only my sister wife could clean the bathroom...