A couple of our stores have had Boston Butt on sale at a great price recently. When they go on sale I always grab a couple for the freezer to use in one of our favorite recipes. For years I was afraid to try slaw on my barbecue. I thought it just didn’t really sound good. That changed last year when I was at a blogging conference and tried a barbecue burrito. It had delicious pulled pork with slaw and pickles – so good! I left that day determined to recreate that taste.
Barbecue is something that we often enjoy as a food allergy family because most sauces are ok for my kiddos to have. I tried once(unsuccessfully) to make my own, but the store bought kind do the job without the trouble. The main thing is to read the labels to make sure they are allergy safe.
Ingredients
- For Meat:
- 1 TBSP Chili Powder
- 1 TSP Cumin
- 3/4 Cup Brown Sugar
- 1/2 tsp. Garlic Salt
- 1 Boston Butt Pork Roast
- Bottle Barbecue Sauce
- For Slaw:
- Bagged Slaw
- 1 Cup Vinegar
- 1 Cup Sugar
Instructions
- Mix first 4 ingredients in separate bowl
- Place Roast into Crock Pot
- Pour Spice Mixture over Roast and Rub on
- Cook in Crockpot on high for 4-6 hours
- Once done cooking remove from crockpot and shred
- Pour BBQ sauce over and stir
- Serve on buns or potatoes topped with slaw
- Slaw Recipe:
- Mix Vinegar and Sugar in Separate Bowl
- Dump bagged slaw into bowl
- Pour Vinegar mixture over slaw
- Refrigerate for 2 hrs before serving
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