As much as I love cooking, I hate cooking in the summer.
Our kitchen and dining room gets full southwest exposure and is crazy-hot from approximately April 1 through Halloween. Or later, depending on when our short fall season decides to show up here in the midwest. So, when we’re not grilling out, we’re either not cooking or cooking in a way that doesn’t require turning on the oven. Or even the stove. Gah! I get cranky when I get hot.
No one wants that.
I made this pork in my crock pot–I love using my crock pot. It allows me to be lazy, and still have a decent meal on the table at the end of the day.
I’m going to add a disclaimer to this post: I don’t like coleslaw.
Not even a little bit.
But the Tall Boy loves it, and since I made this meal over Father’s Day weekend, I decided I’d make him some coleslaw. I don’t know if it was just his excitement from actually getting to eat coleslaw or what, but he claimed this slaw was super yummy. What I do know is that it was super easy, which is my main requirement when cooking!
- 1 large onion (I used yellow), sliced thin
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- 1 boneless pork butt or shoulder (4 to 6 pounds--I actually used 3 pounds and this worked great)
- ¾ cup cider vinegar
- 4 teaspoons Worcestershire sauce
- 1½ teaspoons crushed red pepper flakes
- 1½ teaspoons sugar
- ½ teaspoon dry mustard
- ½ teaspoon garlic salt
- ¼ teaspoon cayenne pepper
- ¾ cup mayonnaise
- ¼ cup apple cider vinegar
- 1 tablespoon sugar
- 1 bag coleslaw mix
- salt, black pepper, and poppy seeds (if desired)
- Rinse roast under cold water and pat dry with paper towels.
- Place sliced onions in the bottom of the crock pot. In a small bowl, combine brown sugar, paprika, salt and pepper. Mix thoroughly, and rub mixture all over your roast. Place the roast on top of the onions.
- In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper. Whisk to combine. Drizzle about ⅓ of the mixture over the roast. Cover and refrigerate remaining vinegar mixutre.
- Cover crock pot and cook on low for 10-12 hours. Drizzle about ⅓ of reserved vinegar mixture over roast during last ½ hour of cooking.
- Remove meat and onions; drain. Shred meat and serve with remaining vinegar mixture and/or your favorite barbeque sauce.
- In a small bowl, whisk together the mayonnaise, vinegar and sugar.
- Place coleslaw mix in a large bowl and pour dressing on, tossing to coat. Season with salt and pepper, to taste.
- Garnish with poppy seeds before serving.