Weeknight BBQ Pulled Pork Bowls with Dill Pickle Slaw (Kid-Friendly Too!)
Serves 85 mins prep240 mins cook
Who else is constantly trying to come up with dinner ideas that the whole crew will eat—without you spending all night in the kitchen? Same. This BBQ Shredded Pork recipe has become a go-to in our house because it’s packed with flavor, ridiculously easy, and makes enough for leftovers (hallelujah).
0 servings
What you need
Instructions
1 Add pork tenderloins to a crockpot. Season with chili powder, paprika, onion powder, garlic, salt, pepper, and brown sugar. 2 Pour apple juice around the pork to coat the bottom of the crockpot. 3 Cook on HIGH for 4 hours or LOW for 6–8 hours. 4 Once tender, remove and chop (not shred—it’s important for texture). 5 Toss chopped pork with the juices and BBQ sauce in the crockpot. 6 Store in the fridge for up to 4 days. For the Coleslaw: 8 Mix all ingredients together and chill until ready to serve.View original recipe