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Bacon-Wrapped Slow Cooker Pulled Pork
By quardart_seisey
•
Added about 2 months ago
•
Updated about 1 month ago
Easy
Prep: 15 mins
Cook: 300 mins
Total: 315 mins
Serves 8
Ingredients (for 8 servings)
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3.0 lb Boneless Pork Shoulder
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1.0 tbsp Sea Salt
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1.0 tsp Garlic Powder
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0.5 tbsp Liquid Smoke
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8.0 piece Strips Of Bacon
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0.5 cup Mayonnaise
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1.0 tbsp Sugar
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2.0 tsp Mustard
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1.0 tbsp Lemon Juice
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1.0 tbsp Apple Cider Vinegar
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1.0 tsp Salt
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1.0 tsp Black Pepper
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2.0 cup Red Cabbage, Shredded
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2.0 cup Cabbage, Shredded
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1.0 cup Carrots, Shredded
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
633
Calories
44.9g
Protein
2.3g
Carbs
48.2g
Fat
1.9g
Sugar
2mg
Sodium
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
Tags
Description
Easy pulled pork done in a crockpot. Deliciously tender and the perfect mix of smoky pork and bright acidity
Instructions
1. Quarter pork to portion into approximately ½-pound pieces. This will cut down cooking time.
2. Place pork into a large bowl. Add salt, garlic powder, and liquid smoke, and mix until each piece of pork is evenly covered.
3. Wrap each pork with 2 strips of bacon.
4. Place pork into the slow cooker and cook for 6 hours on LOW
5. In a small bowl, combine mayonnaise, sugar, lemon juice, vinegar, salt, and pepper, and mix well. Taste as you go and adjust ratios as you like. My family like more lemon/vinegar than mayo for our slaw.
6. In a large bowl, add the vegetables and pour over the dressing and mix until the slaw is fully coated.
7. Take pork out onto a baking sheet. With 2 forks, pull apart the meat into desired size.
8. Broil on high for a few minutes to until the ends of the pork start to crisp up.
9. Serve on a bun with slaw and enjoy!
2. Place pork into a large bowl. Add salt, garlic powder, and liquid smoke, and mix until each piece of pork is evenly covered.
3. Wrap each pork with 2 strips of bacon.
4. Place pork into the slow cooker and cook for 6 hours on LOW
5. In a small bowl, combine mayonnaise, sugar, lemon juice, vinegar, salt, and pepper, and mix well. Taste as you go and adjust ratios as you like. My family like more lemon/vinegar than mayo for our slaw.
6. In a large bowl, add the vegetables and pour over the dressing and mix until the slaw is fully coated.
7. Take pork out onto a baking sheet. With 2 forks, pull apart the meat into desired size.
8. Broil on high for a few minutes to until the ends of the pork start to crisp up.
9. Serve on a bun with slaw and enjoy!