Who wants an easy prep in the morning and ready at dinner time meal? Me! I love these kinds of meals because I always know I’m coming home to something done/almost done. No stress! I put the pork and BBQ sauce in the crock pot and set on low for 10 hours. Bam! When I got home I shredded the pork mixed up the slaw dressing and slaw and heated up some baked beans (TJ’s and Whole foods both sell organic clean eating versions that are very tasty).

You need to eat the sammy with slaw on it – it’s the best!

Ingredients

• 1 boneless pork shoulder, 3 1/2 to 4 pounds
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 large can (29 oz.) Tomato Sauce
• 1/2 cup, packed, dark brown sugar
• 2 tablespoons mustard
• 2 tablespoons Worcestershire sauce
• Additional salt and freshly ground black pepper to taste
• Whole Grain Buns

Preparation

• Plug in crock pot and set to your desired heat level and timing (low and slow is key)
• Combine tomato sauce, brown sugar, Worcestershire and mustard in the pot and whisk until smooth and combined.*If you’re short on time, add 1 bottle/jar prepared BBQ sauce and 1 and 1/2 c water instead of making the sauce (skip this step and the next one, too).
• Wisk in remaining sauce ingredients and onions and garlic
• Add pork shoulder on top of sauce and spoon sauce over to coat.
• — Go about your business and let that roast get pull-apart yummy! —
• When (4/6/8/10 hrs) has elapsed, shred pork with two forks right in the crock pot. Stir to incorporate the sauce with the meat.
• For the slaw: I like to buy the Trader Joe’s Broccoli Slaw – loaded with nutrients and tastes just like any other slaw mix to me. I found a bunch of slaw dressing options on cooks.com. I went with the mayo, vinegar and sugar combo, but my husband said he would have preferred the mayo, lemon juice and dijon (the other version was too sweet for his taste) – next time!
• This makes 10-12 sandwiches and freezes well.