Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pulled pork, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I’m not going to lie, I completely depend on my slow cooker to get me through the week no matter what season it is. With a recipe like this pulled pork you won’t get any complaints from your family about serving leftovers. There are so many ways to serve this dish that it’s become a staple in our home just like bread, milk and eggs! We have it plain the first night with some traditional BBQ sides, then on buns for lunches, and to really switch it up sometimes I put the meat in tacos.
Red wine vinegar, honey and garlic are the classic flavors used in the Carolinas, and the reason people travel from all over to get a taste of their BBQ. I’m telling you, this meat needs no extra sauce. So keep the Sweet Baby Ray’s in the refrigerator and save it for something bland. This meat comes out dripping in savory sweet juices and tempts your taste buds through every meal.
Recipe courtesy of The Whole Food Real Families.
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