Crockpot Pulled Pork with Vegetables, Flatbread and Tangy Coleslaw
I served this with tangy coleslaw. It was so delicious. We hope you enjoy as much as we did.
1 3-4 Lb. boneless Boston Butt pork roast
Whole garlic cloves (about 20+)
Assorted peppers and onions (approximately 12 oz), cut up
1 pint grape tomatoes, or any tomatoes of choice
5 oz fresh baby spinach leaves
2 packets Lipton Onion Soup Recipe Secrets
1 Tb sea salt
2 Tb black pepper
Flat bread
Coleslaw (recipe to follow)
With a sharp knife, cut slits into pork and insert garlic cloves as desired.
Heat oven to broil. Coat garlic pork roast with salt and pepper, both sides. Place under broiler on medium-low rack for 20 minutes or until meat crisps. I did only one side, but feel free to turn and brown another 15-20 minutes.
In the meantime, add peppers, onion, spinach and tomatoes to crock pot.
In a measuring cup, mix 1 cup water and both packets of dry onion soup mix. Stir well.
Place browned pork over vegetables in crock pot. Pour mixed onion soup and water over all.
Set crockpot to low. For this recipe, I prepared everything the night before in the crockpot ceramic container, put it in the refrigerator then added to crockpot in the morning.
Cook on low 10 hours or so.
Shred meat with forks. It will be very tender. Turn off crockpot. Prepare flatbread.
FLATBREAD
Heat a well-oiled skillet over medium-high heat until white smoke emerges. Place flatbreads, one at a time in skillet, and toast. Remove each onto a plate.
COLESLAW
1 cup Duke’s mayonnaise
1/2 cup cider vinegar
1/3 cup sugar (use 1/2 cup if you prefer it sweeter)
1 Tb black pepper
1 tsp sea salt
1 tsp poppy seeds (optional)
1 bag shredded cabbage and carrot blend
In a large mixing bowl, prepare dressing mix.
Whisk or stir well to blend. Add cabbage and stir very well. Cover and refrigerate at least 4 hours.
Arrange each flatbread onto a plate, add pork and vegetables. Serve with coleslaw on the side.
Y’all Enjoy!
Two Cousins and a Skillet 