Crockpot BBQ Pulled Pork with Creamy Apple Coleslaw

To make Crockpot BBQ Pulled Pork, start by mixing onion powder, garlic powder, paprika, pepper, salt, and brown sugar. Marinate a 3 lb pork butt or shoulder in this spice mixture overnight. The next day, pan fry the pork until golden brown, then place it in the crockpot. Cook on low for 6-8 hours or on high for 3-5 hours. For the creamy apple coleslaw, mix shredded cabbage, grated carrot, and diced red apple, then toss with a dressing made from mayo, sour cream, vinegar, salt, and pepper. Once the pork is tender, shred it and mix with BBQ sauce before serving on your choice of bread.

Yes, this Crockpot BBQ Pulled Pork can be made gluten-free by using gluten-free BBQ sauce and serving it on gluten-free bread. Ensure all ingredients, especially the sauces and seasonings, are labeled gluten-free to accommodate dietary restrictions.

If you don't have pork butt or shoulder, you can substitute it with pork loin or even chicken thighs for a lighter option. Keep in mind that cooking times may vary slightly, so adjust accordingly to ensure the meat is tender and easily shredded.

Store leftover BBQ pulled pork in an airtight container in the refrigerator for up to 3-4 days. The creamy apple coleslaw can also be stored in the fridge for about 2-3 days, but it's best to keep the dressing separate until you're ready to serve to maintain its crispness.

BBQ pulled pork pairs wonderfully with a variety of side dishes. Consider serving it with baked beans, corn on the cob, potato salad, or a fresh garden salad. For a festive touch, coleslaw, like the creamy apple version in this recipe, adds a nice crunch and balances the flavors.