Slow Cooker Dr Pepper BBQ Pork | Broccoli Slaw Salad

Prep time: 5 minutes Cook time: 810 hours ON LOW

per serving: 493 calories; 43 grams protein; 12 grams total fat; 4 grams fiber; 3 grams saturated fat; 51 grams carbohydrates; 94 mgs cholesterol; 1446 mgs sodium; 12 WW points plus

5 ingredient Crockpot

Slow Cooker Dr Pepper Pork

Ingredients

1 3-4 pound shoulder pork roast

18 ounces barbecue sauce

1 12-ounce bottle Dr Pepper Soft Drink

1 16-ounce package Marie Callendar cornbread

Instructions


[1]
Place pork roast in a 6-quart slow cooker; pour barbecue sauce and Dr. Pepper over roast.
[2]
Cover and cook on low 810 hours or until meat is tender and shreds easily.
[3]
Meanwhile cook the cornbread according to package instructions. Just before serving, baste the pork frequently with the pan juices.

Broccoli Slaw Salad

Ingredients

12 ounces broccoli slaw mix

1/2 cup mayonnaise

1/4 cup sugar

1 tablespoon cider vinegar

1/2 red onion chopped

1/4 cup "Craisins"

2 bacon slices cooked and crumbled

1/4 cup chopped walnuts toasted

Instructions


[1]
Rinse broccoli slaw mix with cold water; drain well and set aside. Cook bacon in a small skillet over medium high heat until crisp, about 810 minutes. Set aside on paper towels to drain and cool. Crumble when cool.
[2]
While bacon is cooking, stir together mayonnaise, sugar, and vinegar in a large bowl; add slaw, onion, and Craisins, tossing gently to coat. Cover and chill if not serving right away. Sprinkle with bacon and, if desired, walnuts just before serving. Note: Omit onion, if desired, for Kid-Friendly version.