- 1 5 1/2- to 7-pound boneless pork shoulder or pork butt
- 1/2 cup light brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard
- 3 tablespoons paprika
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons cracked black pepper
- 2 onions, coarsely chopped
- 2 cups low-sodium beef broth
- 1 cup cola
Cut the pork into large chunks and place in the base of a slow cooker. (Note: Slow cooker capacity should be at least 5 quarts.)
In a small mixing bowl, combine brown sugar, garlic powder, dry mustard, paprika, salt and pepper.
Sprinkle the rub over the pork turning each piece to coat evenly. Add in the onions, broth and cola. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8-10 hours or on high 4-6 hours.
If not using pork right away, transfer shredded pork to refrigerator or freezer within 2 hours.
For Pulled Pork Sandwiches with Pickled Red Onions or Quick Pickles:
Mix 1 cup BBQ sauce with 1 pound (about 2 1/2 cups) shredded pork. Transfer to a zip-top freezer bag, seal and date, removing as much air as possible from the bag.
Thaw in refrigerator or microwave before reheating. Add additional BBQ sauce, if needed. Pile shredded pork onto toasted buns. Serve with pickled red onions, if desired.
For Slow Cooker “Piggy Mac”:
Make your favorite homemade mac and cheese recipe, and transfer to a 9x13” baking dish once slightly cooled. Spread out evenly and top with 2 1/2 cups shredded pork. Seal tightly with freezer wrap and date.
Thaw in refrigerator before reheating. Drizzle pork with BBQ sauce and top with a mixture of melted butter and panko crumbs. Reheat thawed mac and cheese in 350°F oven for 15 minutes or until cheese is melted and the breadcrumbs are golden brown. Allow dish to cool slightly before serving.
For Slow Cooker Pulled Pork and Egg on Avocado Toast:
Transfer 1 cup shredded pork to a zip-top freezer bag, seal and date and place in freezer.
Thaw in refrigerator or microwave before reheating. Scramble eggs and stir in pork to heat through. Toast bread, butter and spread with mashed avocado. Top with pork and egg scramble, followed by hot sauce, if desired.
For Slow Cooker Pork Ragu over Pasta:
Mix 1 1/2 cups of your favorite marinara sauce with 1 pound (about 2 1/2 cups) shredded pork. Transfer to a zip-top freezer bag, seal and date, removing as much air as possible from the bag.
Thaw in refrigerator or microwave before reheating on stovetop. Season to taste, adding additional salt and pepper, if needed. Serve over cooked pasta and top with shredded parmesan cheese and chopped parsley.
For Slow Cooker Shredded Pork, Bean and Cheese Burritos:
In a large mixing bowl, combine 2 cups shredded pork, 1 can black beans, 2 cups shredded cheese and 1 cup chunky salsa.
On a work surface, lay out 8 burrito-size tortillas. Evenly divide the mixture between the tortillas. Roll up each tortilla tucking in the sides as you go. Place rolled tortillas in a zip-top freezer bag then seal and date.
Reheat in microwave for 2-4 minutes (depending on power setting). For the perfect finishing touch, heat 2 teaspoons oil in a hot sauté pan and crisp the burritos on each side before serving.