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


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


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

Broccoli Slaw Salad


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


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.
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.