Pulled Pork Sundaes Recipe

Cooking Directions

• STEP 1.Start by slow-cooking a pork shoulder in a crockpot with your favorite barbecue sauce until it's tender and easily shredded.
• STEP 2.While the pork is cooking, prepare a batch of creamy mashed potatoes. Boil peeled and diced potatoes until tender, then mash them with butter, milk, salt, and pepper.
• STEP 3.Once the pork is done, remove it from the crockpot and shred it using two forks. Toss the shredded pork in some additional barbecue sauce for extra flavor.
• STEP 4.To assemble the sundaes, start with a layer of mashed potatoes at the bottom of a bowl or glass. Top with a generous portion of pulled pork and drizzle with more barbecue sauce.
• STEP 5.Finish off the sundaes with a scoop of coleslaw on top. You can use store-bought coleslaw or make your own by combining shredded cabbage, carrots, mayonnaise, vinegar, sugar, and salt.
• STEP 6.Serve the Pulled Pork Sundaes immediately and enjoy the delicious combination of flavors and textures!

Cooking Tips

• For extra flavor, marinate the pork shoulder in the barbecue sauce overnight before slow-cooking it.
• If you prefer a spicier dish, add some hot sauce or chili powder to the barbecue sauce.
• To save time, you can use pre-made mashed potatoes or coleslaw from the store.
• Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Pulled Pork Sundaes are best served immediately while the mashed potatoes are still warm and the pork is tender.
• If you have any leftovers, store the mashed potatoes, pulled pork, and coleslaw separately in airtight containers in the refrigerator.
• To reheat the pulled pork, place it in a microwave-safe dish and heat it in short intervals, stirring occasionally, until heated through.
• When ready to serve the leftovers, simply reassemble the sundaes by layering the mashed potatoes, pulled pork, and coleslaw.