Memorial Day Menu Ideas For Family

So, Memorial Day is creeping up, and you’re already picturing yourself basking in the sun, *not* slaving over a hot stove, right? Same. You want something ridiculously delicious for the family get-together, but also something that lets you actually enjoy the long weekend without becoming a kitchen hostage. Well, my friend, you’ve come to the right place. We’re talking about food that screams “party!” but whispers “I barely lifted a finger.” Let’s dive into the glorious world of **Slow Cooker BBQ Pulled Pork Sandwiches** with a side of easy slaw. Because who needs stress when there’s sunshine and good company?

Why This Recipe is Awesome

Okay, first off, this recipe is basically a superhero in disguise. Why? Because it’s almost impossible to mess up. Seriously, if I can do it without setting off the smoke detector (a common occurrence, FYI), anyone can. It’s perfect for feeding a small army (or just a really hungry family) without breaking a sweat. You dump stuff in a pot, walk away for hours, and then magic happens. Plus, it practically screams “summer BBQ” without requiring you to actually stand over a grill for hours. It’s delicious, it’s hearty, and it’s the kind of food that gets devoured with happy grunts. Consider it your secret weapon for a chill Memorial Day feast. You’re welcome.

Ingredients You’ll Need

Gather your troops! Here’s what you’ll need for your culinary conquest. Nothing fancy, promise.

• 2-3 lbs Pork Shoulder (aka Boston Butt, because apparently it’s from a pig’s shoulder, not its butt. Marketing, right?): This is your star. Don’t skimp.
• 1 large Onion: Chopped because crying is for sad movies, not cooking.
• 1-2 cloves Garlic: Minced. Or use the pre-minced stuff. We’re not judging here.
• 1 cup Chicken Broth: The liquid courage for your pork.
• 18 oz Bottle BBQ Sauce: Your favorite brand! Don’t be shy, this is where the flavor party really kicks off.
• 2 tbsp Apple Cider Vinegar: Adds a little zing to cut through the richness.
• 1 tbsp Brown Sugar: Because everything’s better with a little sweetness.
• 1 tsp Smoked Paprika: For that extra smoky goodness, even if you’re not actually smoking anything.
• 1/2 tsp Salt: Just a pinch (or two).
• 1/4 tsp Black Pepper: Freshly ground if you’re feeling fancy.
• Buns (Brioche or Potato Buns are divine): The perfect vehicle for your meaty masterpiece.
• Coleslaw Mix (bagged is fine!): For that essential crunchy, creamy counterpoint.
• Coleslaw Dressing: Or make your own if you’re feeling ambitious (but remember the “lazy” part of this recipe).

Step-by-Step Instructions

Let’s make some magic happen with minimal effort. Ready? Set? Cook!

1. First things first, pat your pork shoulder dry with paper towels. This helps it brown beautifully. No one likes soggy pork, IMO.
2. If you have time (and energy), quickly sear the pork in a hot pan for a few minutes on each side until browned. This isn’t strictly necessary but adds incredible depth of flavor. If you’re truly lazy, skip it!
3. Toss the chopped onion and minced garlic into the bottom of your slow cooker. They’ll form a delicious aromatic bed for your pork.
4. Place your pork shoulder on top of the onions and garlic.
5. In a separate bowl, whisk together the chicken broth, BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, salt, and pepper. This is your flavor bath!
6. Pour the sauce mixture all over the pork. Make sure it’s well coated.
7. Cover your slow cooker and cook on **low for 6-8 hours** or on **high for 3-4 hours**, until the pork is fall-apart tender. You should be able to shred it with a fork with almost no effort.
8. Once cooked, carefully remove the pork from the slow cooker and place it in a large bowl. Use two forks to shred the pork. It should literally fall apart.
9. Skim any excess fat from the cooking liquid in the slow cooker. Then, return the shredded pork to the slow cooker and stir it into the remaining sauce. Let it hang out on the “warm” setting for about 30 minutes to soak up all that goodness.
10. While the pork is soaking, prepare your coleslaw according to package directions. Or, if making from scratch, combine shredded cabbage/carrots with your dressing.
11. Toast your buns lightly (optional, but highly recommended!). Load ’em up with a generous helping of pulled pork, and top with a scoop of fresh coleslaw. Dig in!

Common Mistakes to Avoid

Even though this recipe is basically bulletproof, there are a few rookie errors that can stand between you and pulled pork perfection. Don’t be that person!

• Under-cooking the Pork: Thinking it’s done because it “looks” cooked is a common blunder. If it doesn’t shred easily with two forks, it needs more time. Patience, grasshopper!
• Skimping on the Sauce: Don’t be shy with that BBQ sauce! The pork needs to be swimming in it to get that luscious, moist finish. A dry pulled pork sandwich is just… sad.
• Not Skimming the Fat: After cooking, your slow cooker might have a layer of fat. While some is good for flavor, too much makes it greasy. A quick skim with a ladle makes a big difference.
• Using the Wrong Cut of Meat: Lean cuts of pork will dry out. Stick to pork shoulder (Boston Butt) for the best results. It has enough fat to stay moist and tender.

Alternatives & Substitutions

Feeling a little adventurous, or just realized you’re out of one tiny ingredient? No stress, we’ve got options!

• Meat Swaps: Not a pork fan? You can totally make this with boneless, skinless chicken thighs for pulled chicken. Or, if you’re a beef person, a beef chuck roast works similarly (though it might need a smidge more cook time).
• BBQ Sauce Remix: Use a spicy BBQ sauce if you like heat, or a Carolina mustard-based sauce for a tangier profile. Feeling DIY? Mix ketchup, brown sugar, vinegar, Worcestershire, and spices for your own signature blend.
• Bun Choices: Brioche buns are my personal fav, but potato buns, classic white buns, or even sturdy sourdough bread slices work great. Gluten-free? Grab your favorite GF buns.
• Slaw Alternatives: Instead of a creamy slaw, try a vinegar-based one for a sharper contrast. Or skip the slaw entirely and add pickles, pickled onions, or a quick cucumber salad for crunch.
• Spice Variations: Add a dash of cayenne pepper for heat, a pinch of cumin for earthiness, or some onion powder if you forgot a fresh onion. Make it your own!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual and hopefully helpful) answers!

1. Can I make this ahead of time? Um, YES! It actually tastes even better the next day once the flavors have had a chance to mingle. Just reheat gently on the stove or in the slow cooker.
2. What if I don’t have a slow cooker? You can absolutely do this in a Dutch oven in the oven! Cook at 300°F (150°C) for about 3-4 hours, or until fork-tender. Same principles, different appliance.
3. How long does pulled pork last in the fridge? Cooked pulled pork is good for about 3-4 days in an airtight container. Perfect for leftovers, if there are any!
4. Can I freeze leftover pulled pork? Absolutely! Freeze it in portions with some sauce in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight and reheat. Meal prep champion!
5. Is this suitable for kids? Definitely! Most kids love BBQ. If yours are sensitive to spice, just use a milder BBQ sauce. You can always add a dash of hot sauce to your own portion.
6. What’s the best way to serve this at a party? Keep the shredded pork warm in the slow cooker on the “warm” setting, and set out a platter of buns and a bowl of coleslaw. Let everyone build their own! Easy peasy.

Final Thoughts

So there you have it, your stress-free, crowd-pleasing, ridiculously delicious Memorial Day menu solved. This slow cooker BBQ pulled pork is a winner, trust me. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Enjoy that long weekend, friend, you deserve every bit of relaxation and deliciousness. Happy Memorial Day!