Our Slow Cooker Little Big Meal is packed with the rich flavor of a day’s worth of cooking, without all the effort. Choose between a fresh classic and a down-home favorite: Coconut Curry or Pulled Pork BBQ. Both are equally delicious!
CHOOSE ONE: 2 lb Boneless Boston Butt OR 2 lb Boneless Chicken Thighs
CHOOSE ONE: 18.25-21 oz Stonewall Kitchen Simmering Sauce, All Varieties
CHOOSE ONE: 6.09-6.6 oz Near East Rice Blend, Select Varieties
CHOOSE ONE: 16 ct Brownie Bites or 13 ct Pumpkin Bites
GET ONE: Slow Cooker Veggie Kit
Our Favorite Way To Serve It Up
This week we’re cooking up classic Slow Cooker Pulled Pork BBQ. This recipe features a mouthwatering blend of fresh veggies and tender pork simmered in a savory pork simmering sauce. Using a slow cooker deepens the flavors, without any extra work on your part. Scroll down for step-by-step instructions on how to prepare this delicious dish at home.
If you prefer chicken, try our
- 4 tbsp extra virgin olive oil*
- 2 lb Boneless Boston Butt
- Kosher salt and freshly ground pepper*
- 1 Slow Cooker Veggie Kit
- 1 jar Stonewall Kitchen Pulled Pork Simmering Sauce
- 1 box Near East Rice Pilaf, cooked to package directions
In a large skillet, heat 2 tbsp extra virgin olive oil over medium high heat until it shimmers. Season boneless Boston butt liberally on all sides with salt and pepper. When pan is ready, add meat and brown on all sides, 1-2 minutes per side. Transfer the pork to slow cooker along with onions and bay leaves from slow cooker veggie kit.
Pour 1 jar of simmering sauce in the slow cooker over onions and Boston butt. Cover and cook on low for 6 hours or on high for 3-4 hours. Pork is ready when meat pulls apart easily with a fork.
Meanwhile, preheat oven to 400°F. Place remaining vegetables on baking sheet and toss with remaining 2 tbsp olive oil and season with salt and pepper, to taste. Roast vegetables 20-30 minutes or until lightly browned and fork tender.
Discard bay leaf. Serve warm pulled pork alongside roasted vegetables and rice pilaf.