Welcome to my Slow Cookin’ Summer series where I’m sharing 12 weeks of easy recipes for a slow cooker! I’m sad that this is the last recipe in my Slow Cookin’ Summer series. I hope you enjoyed all of these incredible slow cooker recipes. If you missed any, you can find them all here.
Let’s wrap up the Slow Cookin’ Summer Series with this recipe from Jen from Making Our Life Matter. Here’s her recipe:
Hi everyone! It’s Jennifer from Making Our Life Matter. I blog about family, food, home, well, just about anything you can think of. I am excited to be here on Christina’s blog, because she has such great recipes to share. You can often find me drooling over them, so I was thrilled to share my recipe with you today.
Today I am bringing you my easy recipe for crockpot mango pulled pork sandwiches. With just a few ingredients and a crockpot, you will be able to have a recipe that can be used for everyday meals, or for a special occasion, too! Some of the ingredients may be a surprise, but trust me when I say the taste in incredible.
I am a full-time Mom that works outside the home, so I need meal ideas that are quick and easy. There are two nights a week that I work the evening shift, which means I can’t be at home to make my family dinner. While I totally love my job as a lead bookseller in the children’s department of a a local bookstore, not being home to cook for my family is something that bothers me.
So when Christina asked for contributors for her Slow-Cooker Summer Series, I couldn’t wait to participate. Besides sharing my recipe for crockpot mango pulled pork sandwiches, I was able to get quite a few ideas to add to my crockpot recipe box. A total win-win for everybody!
On to my recipe:
- A nice sized pork roast with the fat trimmed off.
- 1 large bottle of Heinz chili sauce
- 1 bottle of Welch's grape jelly
- 2 tablespoons of dark brown sugar
- Mango salsa (Our local grocery store has a great mango salsa that is already made up. But if you want to make your own then you have to make Christina's recipe. Check out her mango salsa here.)
Place pork roast, the entire bottle of chili sauce, and half the bottle of grape jelly into the crockpot.
Cook on low for 6-8 hours.
When roast is cooked, remove from the crockpot and shred. Set aside.
Take 1 1/2 cups of juice from the crockpot, and dispose of the rest.
Add the brown sugar to the juice, and whisk all together.
Return the shredded pork to the crockpot, and mix in the juices. Let warm for about 2o min.
Spoon the pulled pork onto your favorite roll, top with salsa, and add lettuce.
It is a simple and tasty recipe that can be used all year round. A big thanks to Christina for allowing me to share my recipe with you!
I am a wife, Mom, and wrangler of 2 four-legged family members. My family and I live in Southeast PA and I love coffee(especially iced coffee), reading, and spending time with the family. Working FT as a bookseller fuels my reading addiction, and pays for my coffee obsession. A Philadelphia sports fanatic, baseball Mom, aspiring beach bum and lover of sunshine.
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Thanks so much for sharing your great recipe, Jen! If you like this recipe, please pin it or share it! And, of course make sure you subscribe to It’s a Keeper so you don’t miss a single one!
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