This pulled pork and coleslaw duo is great for an easy at home dinner. It tastes like it cooked all day (because it did), but without any maintenance. Put the meat in the slow cooker and move on with your day. 

Ingredients:

•  3-3.5 lb pork butt, boneless + skinless
• 1 1/2 c barbecue sauce (I use Sweet Baby Ray’s)
• 1 tbsp Emeril’s Original Essence seasoning
• 1 white onion, chopped
• 1/2 c chicken broth

• 1 14oz bag coleslaw
• 1/2 c sour cream
• 1/2 c chipotle mayonaise
• 1/2 lime, squeezed
• salt and pepper

Instructions:

Pulled Pork

1. Place chopped onion and chicken broth in slow cooker. Place pork  on top of the onions and broth and sprinkle with Emeril’s seasoning. Cook pork in slow cooker for 8 hours on low. 
2. After 8 hours, take the pork out of the slow cooker and shred (I use two forks), removing any excess fat. Drain all liquid, except for about 1/4 c, from the slower cooker, and return pork to the slow cooker. 
3. Cover pork in barbecue sauce and stir to lightly mix in slower cooker. 
4. Cook pork for 1 more hour on low.  (*This is a good time to prepare the coleslaw*)

1. Place coleslaw in large salad bowl. In separate bowl, whisk together sour cream, chipotle mayonnaise, lime, and salt + pepper to taste. Cover coleslaw with whisked ingredients and toss to coat. Chill for at least 30 minutes prior to serving.