Easy Crockpot Pulled Pork Sandwiches and Spinach Salad with Peach Vinaigrette
Total time
- 1 large Vidalia onion, sliced thin
- 4 lean boneless pork chops
- ¾ cup cider vinegar
- 4 teaspoons Worcestershire sauce
- 1 tablespoon crushed red pepper flakes
- 3 cloves of garlic, minced
- 1 tablespoon dijon mustard
- 1 cup low-sugar barbecue sauce
- Salt and pepper to taste
- 1 large ripe peach, peeled, pit removed, and diced
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons honey
- 2 Tablespoons freshly squeezed lime juice
- 1 tsp. lime zest
- 1 tsp. cumin
- ⅛ tsp. cinnamon
- 1 tsp. crushed red pepper flakes
- Salt & pepper to tastefor the salad greens
- 8 c. spinach or mixed greens
- ¼ cup roughly chopped fresh mint
- ¼ cup roughly chopped fresh cilantro
- ¼ cup sliced roasted pecans
- ⅓ cup crumbled feta cheese
- Place slow cooker liner in the crockpot
- Add sliced onion to the bottom of the pot
- Add frozen boneless pork chops.
- In a medium bowl, combine the cider vineagar, worchestershire sauce, crushed red pepper flakes, garlic, dijon mustard, salt and pepper.
- Whisk to combine.
- Pour the vinegar mixture over the pork and onions
- Cook on low for 8-10 hours or high 4-5 hours.
- Add one cup of your favorite low sugar barbeque sauce
- Stir to combine and let it cook another 30 minutes or so for the flavors to combine.
- Serve on a fresh bun
- For the vinaigrette: combine all ingredients in a blender or food processor. Chill until serving. This can be made well ahead of time.
- For the salad: place the spinach or mixed greens in a bowl. Top with feta and toasted pecans. Serve along side the vinaigrette & diced tomatoes.
Recipe by Becky's Best Bites at https://beckysbestbites.com/easy-crockpot-pulled-pork-sandwiches-and-spinach-salad-with-peach-vinaigrette/
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