We recently hosted a potluck on a Sunday afternoon and invited several families to come watch a soccer game with our family.
I love potlucks, especially on a summer day, in the middle of the day!
On Sundays guests come refreshed and ready to have fun (we watched the game, ate good food, kids played soccer on the lawn, the guys played ping pong), and they generally seem to have a lighter feel to them.
I also love the feel of “family.”
I’ve been reading more about resting and enjoying Sundays as a day of rest. It’s a day that we can find restoration and re-creation.
We can worship, rest, go on walks, read, play games, and my favorite … eat good food … but not be a slave in the kitchen.
On this particular day everyone pitched in with the menu.
It was easy and low-key.
The night before, I pulled out my slow cooker and prepared Aggie’s Barbecue Pulled Pork recipe.
This succulent pulled pork recipe cooks while you sleep – what could be easier? Having a simple recipe like this, already cooked in the morning, made entertaining at noontime much easier.
The secret to “easy” is planning and preparing, preferably the night before.
We hosted, and they came … and a few extra kids showed up, too.
When’s the last time you entertained on a Sunday afternoon? And what did you serve?
Recipe: Slow Cooker Pulled Pork Sandwiches from Aggie’s Kitchen
Summary: Easy slow cooker overnight pork recipe, perfect for feeding a large crowd.
Ingredients
- 1 Boston butt or pork shoulder roast (4-6 lbs, depending on the size of your slow cooker)
- 1 large onion, sliced
- salt and pepper to taste
- 3-4 whole, crushed garlic cloves
- 1 cup water
- your favorite barbeque sauce
- 1 large red onion, thinly sliced
- 1 large yellow onion, thinly sliced
- 1-2 tablespoons of oil
- 2 teaspoons of chipotle chili powder
- couple – few dashes of Tabasco Chipotle hot sauce
Instructions
- Place pork roast in the slow cooker; add water, sliced onion, salt and pepper and garlic cloves. Cover and cook on low for about 9 to 11 hours, or until very tender. Drain all juices off, discard any fat and bone. Shred or chop pork. Continue cooking on high for about 1 hour.
- Prepare onion topping by adding 1-2 tablespoons of oil in nonstick skillet over medium high heat. Add onions to pan, salt and pepper to taste. Continue to cook for approximately 10-15 minutes, or until soft. Add 2 teaspoons of chipotle chili powder and a couple of dashes of Tabasco Chipotle sauce to onions.
- Combine and continue to cook for another 10 minutes. If onions are sticking to bottom of pan, deglaze by adding a couple of tablespoons of apple cider vinegar to pan.
- Serve shredded pork on potato rolls with your favorite barbeque sauce; top with caramelized chipotle onions.
Preparation time: 15 min
Cooking time: 9 hours
Number of servings (yield): 12
Hi, I'm Sandy. Five years ago I stocked up on beautiful glasses from the Dollar Store. As I started writing about dinner parties, I realized that this “icon” portrays a great message. It says that dinner parties are attainable, they are affordable, and that they can be beautiful even when on a budget. 
Yesterday! But it’s colder in Britain and maybe we are more formal by nature, so we had traditional roast beef and yorkshire puddings, two types of potatoes, carrots and green beans, gravy, hot mustard, and a vegetarian alternative. And then, a hot rice pudding and Eton Mess (which is whipped cream, crushed meringues, strawberries and raspberries, made by my daughter). Plus entertaining chat with a good mixture of friends old and new. Perfect way to spend an afternoon.
[Reply]
I love potlucks too! Pulled pork is the perfect thing to serve. All the work can be done before so you can enjoy your guests! One day I hope to have you over for a potluck here! Have a great week, Sandy. xx
[Reply]
That is my idea of a great Sunday! And the pulled pork looks amazing!
[Reply]
Wonderful- adding this to my recipe file…on pinterest.
[Reply]
YES. PLEASE.
[Reply]
What a fun get together! I wish I could have been there! Thanks so much for posting my recipe…so glad you all enjoyed it!
It’s such a favorite around here…and so easy for a party!
xo
[Reply]
These look so fun! I wish i was there too!
[Reply]
Looks like everyone had a great time!! I love entertaining!
[Reply]
YUMMY! I love pulled pork, pulled chicken, pulled anything sandwiches!! It’s been awhile since we’ve entertained on a Sunday. As you well know, Club soccer apparently doesn’t think Sundays should be for rest and relaxation (C:
[Reply]
I wish I lived nearby! Miss you.
[Reply]
You can not ever go wrong weather it’s pork, chix, or beef, if it’s pulled you’ve got my vote. Other then that if it’s pulled it’ll go a long way. Please keep it coming!!!
[Reply]
That’s what I just posted, pulled anything is awesome!!! If you want to go a step further put a ring of foil on the bottom, and put your favorite liquid a juice, or soda, even beer, and it creates a mini stream room for the meat. And that’s over the top!!!
[Reply]
These sandwiches are easy and always a hit for a large group. BTW–my butcher shared a little secret with me a while back–Country style boneless ribs are pork shoulder cut into sections. Often, around holidays you will see the country-style ribs on sale rather than the shoulders. Cooks-up just the same.
[Reply]
Pulled pork has been my “go to dish” for the last 5 years. My family and friends love it and always request it for gatherings. I cook the pork a day ahead and just reheat it in the sauce on party day…so easy and little clean-up when company is around. There’s never any left no matter how much I make! I will try the onion topping next time, sounds yummy.
[Reply]
I recently made ‘Pulled Goat’ barbecue. I know…sounds weird but wanted to try goat and it was great…I used a very American blend for the sauce; I wasn’t trying to mimic an ethnic dish, I want to see how goat tasted with a standard American twist.
That being said…my there were a lot of little bones I had to clean before I felt safe serving it. Yes, next time this will be the way I go. PORK!
[Reply]
Thanks for a wonderful recipe! We had friends over to watch the first UGA football game of the season and we served this. It was great and SO easy. I loved that it was ready an hour ahead of anyone arriving. It fell of the bone, my husband shredded it and we sauced it and kept it warm in the oven. No hassles when our guests arrived. I will definitely make again.
[Reply]