PULLED MEAT BOARD

WHAT I ADDED TO THIS BOARD?

I added bbq pulled pork and pulled chicken, potato rolls, Flavor Tour Heinz sauces so everyone can create their own flavor profile BBQ sandwich and I added Mac & Cheese and Baked Beans for side dishes and for toppings: creamy slaw, vinegar slaw, pickles, pickled red onions, pickled jalapeños and pickled carrots.

PULLED PORK

Ingredients

• 3 pounds boneless pork shoulder roast
• 2 tablespoons BBQ rub seasoning (or you can make your own with 1 tbsp each of: garlic powder, onion powder, paprika, Chili powder 2 tbsp of brown sugar and 1 tsp each of salt and pepper)
• 1 sweet onion diced
• 1 (32-oz) container beef broth
• 1 (18-oz) favorite barbecue sauce
• salt to taste

Instructions

• Rub pork all over with BBQ rub seasoning.
• Place pork, onion and broth in a large slow cooker.
• Cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours.
• Drain liquid from slow cooker (hot!) and shred pork with 2 forks. Stir in as much barbecue sauce as you like.
• Cook on LOW for 30 minutes, until heated through. Add salt as neeed and serve on buns with additional sauce, if desired.

PULLED CHICKEN

INGREDIENTS

• ½ cup onion (finely chopped)
• 2 pounds chicken breast or tenderloins
• 3 teaspoons garlic (minced)
• 1 (8-ounce) bottle of BBQ sauce (divided)
• ¼ cup apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon each salt and pepper
• optional: 1 teaspoon hot sauce

INSTRUCTIONS

• Spray the slow cooker with nonstick spray. In the following order, add onions to the bottom of the slow cooker then top with chicken, garlic, half of the bottle of BBQ sauce, vinegar, salt, and pepper to the crock pot.
• Cover and cook on low 4 to 6 hours or until the chicken is easily shreddable.
• Remove chicken from the crock and shred in a separate bowl.
• Add the shredded chicken back to the pot then mix in the remaining BBQ sauce and hot sauce (if using). Season with salt and pepper to taste.
  

OLD SCHOOL VINEGAR SLAW

Ingredients

• 5 cups green cabbage thinly sliced
• 1 cup carrots shredded
• ½ yellow onion thinly sliced

Vinegar Dressing

• ⅓ cup sugar
• 1 teaspoon celery seed
• 1 teaspoon dijon mustard
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup distilled vinegar
• ⅓ cup olive oil

Instructions

• In a large bowl toss together the shredded cabbage, carrots, and onion.
• In a small saucepan whisk together all the dressing ingredients except the oil. Bring the mixture to a low simmer. Slowly whisk in the olive oil. Bring to a boil and cook for one minute.
• Pour the hot dressing over the vegetables, toss to coat. Cover and refrigerate for 2 hours or overnight.