Slow Cooker Pulled Pork with Cilantro Lime Coleslaw
  • 2 medium onions, sliced
  • 1 pork loin or shoulder blade roast (maybe one is better than the other but I grab either)
  • ¾ cup ketchup
  • ½ cup brown sugar
  • ½ tsp liquid smoke
  • ½ tsp chili flakes
  • 2 tsp garlic powder
  • 2 tsp pepper
  • 2 tsp mustard powder (I use yellow mustard if that's all I have on hand)
  • 1 tbsp chili powder
  • 1 tbsp oil
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Louisiana hot sauce (less if you don't like a lot of heat)
  • 2 tbsp vinegar
  1. Place the sliced onion at the bottom of your slow cooker, then place the pork roast on top.
  2. Mix the liquid and dry ingredients in a bowl and pour over the roast, turning once to ensure all sides are coated.
  3. Cover and cook on low 8-10 hours (how easy is that?)
  4. About 30 minutes before serving, shred the very-tender pork using two forks and keep warm until ready to serve on buns with cilantro lime coleslaw (recipe below)
Recipe by Feisty Frugal & Fabulous at