Tender pulled pork served on buns with creamy coleslaw. This pork feeds a crowd but don't worry, if you have leftovers reheat in a pan for breakfast with eggs! Be sure to cook the edges till crispy and browned. Or use them in my pulled pork tacos! Cook once, eat twice is my motto!
onions, garlic and broth in crock pot.
season pork shoulder with sea salt and pepper
pork on top of onions and set crock pot on low for 10 hours or high for 6
hours. I prefer low for 10, its a bit more tender.
pork is done, remove from crock pot and set on a large cutting board.
Discard liquid and onions.
it has a bone, remove it. Use two forks to shred meat, place back in crock
pot. Reheat BBQ sauce and add to pork, stir till well mixed. Serve!
onions, garlic and broth in inner lining of Instant Pot..
season pork shoulder with sea salt, pepper and garlic powder.
pork on top of onions
lid and make sure release valve is sealed.
'meat' option and set to 35 minutes. When meat is done, allow to rest in IP for 15 minutes on low, carefully release
valve with oven mitt or wooden spoon to release pressure.
bbq sauce while you shred pork.
meat from pot, discard liquid and onions. Place meat on large cutting
board, use two forks to shred pork, discarding fat along the way. Place
meat back in Instant Pot.
with heated bbq sauce and serve.
Prepare veggies as directed and toss in a bowl.