Copycat Whitt’s Barbeque Pork and Vinegar Cole Slaw


The other day while I was on Pinterest (I know, I can’t believe I have a Pinterest account either), I found a BBQ recipe and vinegar slaw recipe at this awesome woman’s blog ( ).


Tools you’ll need:

Slow Cooker (able to hold at least 4 quarts)

Measuring cup/spoons

Cereal bowl



Pork Loin Roast (about five pounds)

Non-stick cooking spray

1 Tablespoon of salt

1 Tablespoon of black pepper (just use a teaspoon if you aren’t that big of a fan of pepper)

1 Tablespoon of red cayenne pepper (optional)

One and a half cups of Apple cider vinegar

2 Tablespoons of Brown Sugar

1 Tablespoon of your favorite hot sauce (I used Louisiana Hot Sauce this time)

1 Tablespoon of Crushed red pepper flakes

Your favorite BBQ Sauce (to serve with once the pork is done-it tastes awesome without using BBQ sauce)

Spray the crock pot with the non-stick cooking spray and turn the setting on low. Add the pork and go ahead and pour the salt and peppers over the pork. Next, pour the cider vinegar over the pork and cover the pot with a lid. Cook for 12 hours on low. Yes, that’s TWELVE hours (I wake up at about five in the morning to begin it, because I’m too paranoid to cook it overnight). Remove pork and shred it, then take the juices from the pot and pour it in the cereal bowl. Place the pork back into the crock pot. To the cereal bowl, add the brown sugar, hot sauce, and red pepper flakes and stir. Pour it over the pork, and keep it either on the low setting or warm setting until you are ready to serve. Enjoy!

Vinegar Cole Slaw

Tools you’ll need

Decent cutting knife

Cutting Board

Large mixing bowl


Half a head of cabbage

1 cup of Sugar

1 cup of Distilled white vinegar

Take the cabbage and cut it up into diced pieces. Add it to the bowl. Next, add the sugar and vinegar. Stir together, and it’s done. It’s very simple. You can serve it right away if you would like, but it has more juices when it’s been sitting in a fridge for a few hours or even overnight. Enjoy!



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