Pulled Pork and Amish Cole Slaw

Last weekend we visited friends up in the NC mountains near Spruce Pines and had a wonderfully relaxing getaway. Besides enjoying the fantastic views of the mountains from their front porch we also had some incredible meals. They weren’t anything exotic, but there were genuinely delicious meals that had us grabbing seconds and thirds of it.

Curious and definately wanting to have more of these meals at our place, I decided to find the recipes for two of my favorite dishes from our trip: slow cooked pulled pork and Amish cole slaw.

Pulled Pork in the Crockpot

Having some pulled pork for dinner can be the perfect comfort meal.


  • 4 lb pork roast
  • 2 onions, sliced, divided
  • 1 onion, chopped
  • 5 or 6 whole cloves
  • 2 cups water
  • 16 oz bottle of your favorite BBQ sauce
  • salt and pepper


Place one sliced onion at the bottom of your crock pot. Stud pork roast with cloves and season with salt and pepper. Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way. Cover and cook on low 8 to 12 hours.

Remove roast from the crock pot. Discard cloves, bone and fat as well as any water, onions and grease remaining in pot. When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.

Return the pulled pork to the crock pot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.

Amish Cole Slaw

With the pulled pork having some Amish cole slaw can be a perfect and simple side.

Cole Slaw Ingredients:

  •  2 (16 ounce) bags cabbage coleslaw blend
  • 1 medium onion, finely chopped
  • 3/4 cup white sugar

Dressing Ingredients

  • 1 cup vinegar
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1 teaspoon white sugar
  • 1 teaspoon prepared mustard
  • 3/4 cup vegetable oil


In a large bowl, toss together the cabbage, onion, and 3/4 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil and then cook for 3 minutes. Cool completely, then pour over cabbage mixture. Toss to coat and refrigerate for at least 8 hours. Toss again prior to serving.

Thoughts on Vacation Dishes

What has been some of your favorite dishes to eat while on a getaway?

Photo Credit:  ginnerobot