Ingredients (7)
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boneless pork shoulder, cut, if necessary, to fit into the slow cooker 4 pounds
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Dijon mustard 2 tablespoons
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Thick country bread
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sliced red onions (optional)
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Coleslaw mix or shredded cabbage with Hidden Valley® Original Ranch® Dressing
Steps (3)
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1Place pork into a slow cooker. Rub on all sides with the ranch seasoning mix. Stir the barbecue sauce with the mustard, and pour on top of the pork, covering as much as possible. Cover the pot and cook on low heat for 6 hours.
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2Remove pork from the slow cooker and pour the sauce into a saucepan. Simmer for about 10-15 minutes until sauce has reduced slightly. While sauce is simmering, shred the meat with two forks. Stir back into the reduced sauce.
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3Toast thick country bread. Top with a heaping serving of the pulled pork. Toss coleslaw mix or shredded cabbage with Hidden Valley® Original Ranch® Dressing, and pile on top of the pulled pork. Alternatively, simply top the pork with sliced red onions. Serve immediately.
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1Place pork into the inner pot of your multi-cooker. Rub on all sides with the ranch seasoning mix. Stir the barbecue sauce with the mustard, and pour around the pork, covering some of the pork with the sauce.
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2Turn on the multi-cooker and secure the lid, setting the pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 75 minutes. Select “cancel” to turn off the machine.
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3Allow the pressure valve to natural pressure release for at least 20 minutes until the pin drops. Remove pork from the multi-cooker and pour the sauce into a saucepan. Simmer for about 10–15 minutes until sauce has reduced slightly.
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4While sauce is simmering, shred the meat with two forks. Stir back into the reduced sauce. Toast thick country bread. Top with a heaping serving of the pulled pork.
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5Toss coleslaw mix or shredded cabbage with Hidden Valley® Original Ranch® Dressing, and pile on top of the pulled pork. Alternatively, simply top the pork with sliced red onions. Serve immediately.
* Always follow manufacturer’s instructions.
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