|Yummy Cole Slaw|
You'll also want to make some cole slaw to go with your pulled pork. It's terrific either right on top of the pork in a sandwich or on the side.
You could buy the cole slaw at your local deli or grocery store, but it is so easy to make you'll want to give it a go. It's also much cheaper to make it yourself.
Let's start with the cole slaw. You can make it a day or two ahead of when you want to serve it so the flavors combine.
|Cole Slaw Ingredients|
- 1/2 small head green cabbage, shredded
- 2 carrots, peeled and shredded
- 1/4 cup cider vinegar
- 1/3 cup sugar
- 1 cup mayonnaise
- 1/2 teaspoon garlic powder
Shred the cabbage and carrots and toss them together in a large bowl to combine. I like a lot of carrots in my cole slaw, but if you don't, just use less.
All together I had about 1 pound combined of cabbage and carrots.
|Cabbage and Carrots|
In a small bowl or a mason jar, mix together the rest of the ingredients until the dressing is smooth and well combined. Pour as much dressing as you like over the cabbage and carrots and mix well. Cover and refrigerate. Refrigerate any extra dressing, as well, in case you want to add a bit more when you serve the cole slaw.
|Add the Dressing|
Place the pork shoulder butt in your slow cooker. Add the two bottles of beer. Cover and cook on high for 8 to 10 hours. You'll know the pork is done when it falls apart very easily. Don't rush it. As a matter of fact, you can let it go longer.
Remove the meat from the slow cooker to a bowl or platter. Pull the pork apart using two forks, discarding any fat. The pork will look like it does in the picture below.
Add the barbecue sauce and toss to well combine. Serve on a crusty roll with the cole slaw and pickles and you'll have pulled pork like they serve it at Fenway Park. Yummy!
Would you like to try cooking your pulled pork in Dr. Pepper? This recipe has a few more ingredients and is kicked up with chipotle peppers.