It's summer. And it's hot. So why are you turning on your oven to make dinner? You don't have to, thanks to our slow-cooker pulled pork. Just toss the ingredients into a Crock-Pot and let the dish cook itself. Once it's ready, we like to make sandwiches, piled high with coleslaw, of course.
Slow-Cooker Pulled Pork
1 tablespoon olive oil
1 sweet onion, diced
3 garlic cloves, minced
3 pounds cubed pork shoulder
Salt and freshly ground black pepper
1 cup ketchup
¼ cup Dijon mustard
¾ cup apple cider vinegar
3 tablespoons light brown sugar
2 cups chicken broth
1. Grease the bowl of a slow cooker with the olive oil. Arrange the onion, garlic and pork in the base of the bowl. Season with salt and pepper.
2. Add the remaining ingredients and then toss gently to combine. Put the lid on the slow cooker and set the heat on low. Cook for 7 hours, or until the pork is tender and easy to shred.
3. Use two forks to shred the meat. The pork can be served immediately or transferred to an airtight container and refrigerated for up to five days (or frozen for up to a month).