Pulled Pork BBQ {Crock-Pot} & Blue Cheese Cole Slaw


Barbeque. BBQ, Q whatever you call it it’s HEAVENLY! I am from the South and we know how to make and eat the best pork bbq ever. Our Q is vinegar based and in my opinion that is the only way to eat it. I am sharing with you today a dry rub and wet sauce that will make super yummy pulled pork. As well as my favorite BLUE CHEESE COLE SLAW!! YUM

Dry Rub:
2 T brown sugarP2231898
1 T  salt
1 T paprika
Wet Sauce:
1 c vinegar (apple cider)
1 c water
5 T Worcestershire sauce
1 T brown sugar
1/2 T dry mustard
1/2 T red pepper flakes
1 tsp cayenne pepper
Salt & pepper

Boston butt/ pork shoulder or tenderloin

Mix above dry rub and rub on pork. For maximum flavor, let marinate overnight, then add wet and marinate another night. In other words if you wanna eat the pig Sat evening with your friends and family start the process on Thursday, Wednesday….? even better!! {wink}

Wet sauce:
totally depends on what my mood is! Sometimes it’s vinegar or grape juice. Sometimes mustard, honey, horseradish, sometimes ALL of the above!
If you are using a crock pot, set to low and cook all day.
If you are smoking this butt, ummm ummm 10hrs min- up to 12 or 14 for AMAZING BBQ!


Blue Cheese Cole Slaw
I have been on a quest since eating at The Boat House in Charleston, SC to find a recipe for this yummy slaw. I have tried a few and non were right. So, today I am trying a recipe from a new friend Katie who ironically lives in Charleston. She has a great blog that I enjoy reading daily!  You can find her exact recipe HERE 

1 bag of Coleslaw  Mix
4 oz Blue Cheese 
6 slices cooked & crumbled bacon (all that would fit on my pan!)
2 tablespoons of honey 
1/2 cup of mayo 
2 tablespoons of Red Wine Vinegar
Salt & Pepper to taste

Whisk mayo, honey & vinegar until even consistency. Add blue cheese, bacon & salt/pepper. Toss the coleslaw mix with the sauce. Chill for at least 2 hours.


Somewhat Simple



  1. Sandy says:

    Love both of these recipes! I make pulled pork but cheat with a seasoning packet but I’d much rather make my own. Can’t wait to try it and the slaw will be great this summer.

    Stopping by from SITS.

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