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Weekly Meal Plan: 4 Recipes for Slow Cooker Pulled Pork

One simple recipe for slow cooker pulled pork transforms into four delicious meals to eat throughout the week.

| January/February 2012

  • Eat tender, slow-cooked pulled pork throughout the week as tacos, stir-fry, sandwiches and potstickers.

The average American spends just 30 minutes preparing food each day. If you’re among those in a rush to get food on the table, consider becoming friends with weekly meal-planning—one of the cleverest strategies for saving time and money. In this weekly meal plan, we make one big batch of tangy, fall-off-the-bone slow cooker pulled pork infused with aromatic onions, garlic and vinegar, and use it to create four meals you can put together quickly throughout the week. This preparation is quite forgiving, so it’s easy to adjust quantities or seasoning, and these cuts of meat are far less expensive than chops, ribs and steaks, so consider buying locally raised, grass-fed meat. This series of recipes is designed to feed about four people per meal.

Slow Cooker Pulled Pork Recipe

10-pound Boston butt or pork shoulder (with bone in for enhanced flavor)
Kosher salt and freshly ground black pepper
Paprika (sweet, smoked or a mix)
Chili powder (mild, medium or hot)
6 to 8 red and white onions, peeled and quartered
10 cloves garlic, or to taste, peeled and smashed but left whole
Approximately 1 cup apple cider vinegar (or enough to create a 1/2-inch layer in the bottom of your slow cooker)

1. Thoroughly coat meat with salt, pepper, paprika and chili powder.

2. Line crock bottom with onions, garlic and vinegar, then place meat over it.



3. Set the cooker to the lowest, longest setting. The meat is finished when it pulls away easily with just a fork, or when the bone slips out with little effort. Depending on your slow cooker, this will take 6 to 10 hours.

4. Drain and store most of the grease before storing meat in refrigerator.



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