"Best Pulled Pork I've EVER had!" - Prairie Oils & Vinegars Owner, Bev Penner
Whether you’re serving your pulled pork in the judging tent or the backyard, you’ll score points with this complex sauce made with craft beer-infused mustard, and lots of Okanagan grown fruit. Add it to your slow cooker for a fuss-free way to serve a crowd.
- 1 boneless pork shoulder (about 4-5lbs)
- 1 bottle Taste of the Okanagan’s Pulled Pork Sauce
- Pineapple Coleslaw
Season the pork shoulder with salt & pepper and place in your slow cooker.
Dump the bottle of Taste of the Okanagan Pulled Pork Sauce on top.
Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
Remove the roast from the slow cooker, and shred the meat using two forks.
Skim the fat from the liquid left in the slow cooker. Return the shredded pork and stir the meat into the juices.
Add pork to toasted buns and top with the Pineapple Coleslaw