Just when I think it finally feels like fall, we get another week of 80 degree weather. Ugh. Whenever I complain to my sister she just kinda pauses and says, “You’re kidding right? It’s 46ºF here!” (She’s in the Detroit area.) I sympathize with her. When I lived in the north I never thought it would be possible to have too many hot days. I don’t forget shoveling snow in the early morning with my nose and eyelids freezing closed just so I could drive 30mph all the way to work on icy roads. I remember what it’s like to miss the sun.
But fall is my favorite season! It’s almost Thanksgiving and I just need a teeny-tiny break in the weather. You know, campfire weather. Hot toddy weather. Sweatshirt weather. One day last weekend I wore a sweatshirt out of protest to the grocery store… with flip flops.
Any other northerners living in the south feel my pain?
I’ve been making a lot of “cold weather” dishes. Probably subconsciously trying to will the weather to change. In reality, I’ve been eating chili when it’s still warm enough to send Sully to daycare in shorts. It’s supposed to be 86º this week but today I decided I’m making my Creamy Chicken, Mushroom, and Tortellini Soup.
Okay, that was waaaaay off track from the recipe for this post but I just had to vent. (And yes, I can hear the moans and groans and see the eyerolls from my peeps in the north.)
Now, can we talk about this Slow-Cooker Pulled Pork? A week ago, I posted about KFC Copycat Cole Slaw. I tested both of these recipes together and was happy that they both turned out amazing! When we ran out of buns, I just ate it in a bowl. And when I ran out of cole slaw, I ate it over rice.
I was not always a fan of Pulled Pork. Rudy was actually surprised that I was making it but I told him I wanted to try it in the slow cooker because I’ve had a lot of luck with pork turning out delicious and tender when cooked in the slow-cooker. (For example, the pork used in my Cuban Pork & Guac Bites.) That recipe, along with this one, has converted me. Also, who doesn’t like throwing something together, turning the slow-cooker on, and letting it do its magic while you’re gone all day?
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Ingredients Needed for Slow-Cooker Pulled Pork:
- Boston butt
- Chili sauce
- Brown sugar
- Apple cider vinegar
- Worcestershire sauce
- Dry mustard
Kitchen Items Needed for Slow-Cooker Pulled Pork:
- Cutting board
- Measuring cups and spoons
- Medium mixing bowl
- Forks for shredding
Slow-Cooker Pulled Pork
- 5 lb. Boston butt
- salt and pepper
- 1 medium onion sliced
- 1 12 oz. chili sauce
- 1/2 cup ketchup
- 1 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tsp worcestershire sauce
- 1/2 tsp dry mustard
- 2 tbls honey
Wash the pork and liberally salt and pepper. Place in slow-cooker.
Spread the sliced onion over the top of the butt.
In a medium mixing bowl, whisk the remaining ingredients together.
Pour the mixture over the pork.
Set the slow-cooker on low for 8 hours.
Shred the pork, stir, and let sit in the juices for an additional 30 minutes before serving.
I like the Heinz brand chili sauce.