Comments on: Recipe: Slow cooker southern pulled pork with cole slaw

By: janet b.

janet b. — Sat, 11 Sep 2010 15:00:34 +0000

if sauce put in sauce pan and simmer to desired thickness and pour over meat in crockpot.

By: Karen

Karen — Fri, 03 Sep 2010 06:04:41 +0000

I moved to NC several years ago from a Mid-Alantic state. Couldn’t aquire the taste of the thin BBQ sauce applied to pulled meats, called “BBQ’s”. I really ike the thick tangy ffalvors of the smoked meats and cider vinegar and molasses combos. Am I yankee at heart?

By: robin

robin — Wed, 04 Aug 2010 00:54:41 +0000

There will be a lot of juice left in the slow cooker, but it’s good to leave it in there to keep the pork moist. Remove it with a slotted spoon and let as much juice drip off before placing it on the roll.

As far as the flavor on the meat, use the entire tablespoon of seasoning – more if you want – on the pork. If your pork roast is more than 2 pounds, increase the amount. You could even add an extra teaspoon or two into the slow cooker before cooking.

Was your cajun seasoning sitting around for a while? It could have lost some of its flavor.

By: Gretchen

Gretchen — Tue, 03 Aug 2010 22:11:22 +0000

Robin…I made this recipe at my husband’s request. Is it supposed to be really watery? I feel like there isn’t much flavor sticking to the meat. Any suggestions? Did I do something wrong?

By: trixey

trixey — Mon, 02 Aug 2010 16:00:13 +0000

i got on here to check out a recipe for slow-cooker…..wow is this a F-you match?? i watch ultimate fighting for that.. i believe there are a lot of angry people with to much time on their hands and i don’t care where your from!! the way an individual cooks is to tantalize THE individuals palate.. if you don’t like how someone else dose it shup up and do what taste good to you! non of this should matter where your from considering the percentage of people are watered down heritage anyway, including myself!! thanks robin for sharing your recipes!! keep on keepin on

By: Kenny Cleon Rodgers

Kenny Cleon Rodgers — Mon, 02 Aug 2010 00:51:56 +0000

Why get snobbish about time and labor savers? That would seem to be totally unnecessary. After all, no one is forcing you to either USE the recipes or even READ them.

By: bb

bb — Sat, 31 Jul 2010 16:51:49 +0000

Smoked paprika is a nice add to the cole slaw

By: Michele

Michele — Sat, 31 Jul 2010 16:50:48 +0000

Seriously!?! It is a RECIPE, for goodness sake, you can make it anyway you want to, it is not written in stone. And the remarks about the south and the north, it is a RECIPE, if you live in the NORTH fix it your way, if you are in the SOUTH fix it your way. I am a southerner and pulled pork sandwiches with vinegar cole slaw are one of my favorite foods, and I like to try different variations, why does it have to be a north or south thing? Just because the recipe is written this way doesn’t mean you have to follow it to the letter. The Civil War ended a long time ago, give it a rest and try the recipe! If you have one better, then use it!

This is what is part of what is wrong with the world today, we all argue too much!

By: David Smith

David Smith — Sat, 31 Jul 2010 16:40:40 +0000

Speaking of BBQ sauce, I make my own. Melt half a stick of butter, add 1 cup finely chopped onion, 1 cup A-1 sauce and 1 cup Woostershire sauce, 2 slices lemon peel and all (or a tsp juice and a tsp lemon zest) and simmer for 30 minutes.

By: David Smith

David Smith — Sat, 31 Jul 2010 16:06:00 +0000

My favorite slow cooker meal:

2 lb cut up chicken
2 cups chopped onion (to save prep time use frozen chopped onions and pepper)
2 cups chopped sweet pepper
2 cups chopped peeled tomato (canned ok)
2 tbs chopped garlic
salt and pepper to taste
3 bay leaves

Place all in crock on high while dressing in the AM, turn to low and when home
from work serve this delicious creole dish over rice. Most Moms in Louisiana don’t use red pepper while cooking but have a good supply on the table for “self annihilation.”