Easy Slow Cooker Pulled Pork

Are you like me and your kids are always wanting to help make dinner? My kids love to cook and I love to find easy recipes they can do on their own without much help. This is one of those recipes, it’s so easy they can make it themselves. My 5 year-old farm boy made this one pretty much by himself, minimal help required from me until the meat needed to be shredded. If it’s weren’t for a riveting game of LEGO I’m sure he would have done the whole thing. I hope you enjoy this one!


Easy Slow Cooker Pulled Pork


1 Pork Roast 3-4 lbs

2 Tbsp Pork Rub (optional)

1 bottle BBQ sauce

3 Cloves garlic (minced)

2 cups water


Cover roast with dry Pork rub if desired. (we really like to use a rub with a bit of a smoke taste to it) Place roast in the slow cooker. Add minced garlic, BBQ sauce, & water.

Cook on low for 6-8 hours.

Shred pork with 2 forks and load pulled pork onto buns and serve.

This is a great recipe if you have a busy day and want dinner ready when you get home. I use this recipe when I have a lot of hungry people to feed, it’s so easy! You really get bonus points if you have enough time to make homemade buns as well!

Homemade Pasta

Have you ever made your own pasta? No?! Seriously? Its so easy! I had never made my own pasta until a few years ago after watching a girlfriend make it and thought well if she can do it…

I would love to tell you I make all our pasta from scratch but that’s a lie, I don’t. While I love homemade pasta & it’s super easy, it is time consuming, and some days between chasing animals and kids I don’t have the time or the energy. I have started making more pasta or doubling the recipe so that I can put some in the fridge or freezer for when my little pasta monsters need noodles.

Since we are being honest, I sometimes just get the dough made and it goes in the fridge until the next day when I have time to roll it out into noodles and it works just fine. Give it a try and let me know what you think!


2 1/2 cups Flour

4 eggs (preferably farm raised)

1/4 tsp salt

Water as needed

Place flour on counter or in mixing bowl, add salt & make a hole/ well in the middle. Crack the eggs into a separate bowl and pour into the flour well. (I always use a separate bow just in case I accidentally crack egg shells in they aren’t in the pasta)

Mix on medium or need with your hands until you have a fairly smooth dough. If the dough is not sticking together very well add water 1 Tbsp at a time, you don’t want wet sticky dough so add your water slowly. You may not need water, it depends on the eggs. Once your dough is smooth place it in an air tight container and place it in the fridge for 1 hour.

Cut dough into pieces and work with them one at a time, leave remaining dough covered in container while you are working with each piece so it doesn’t dry out. Your dough should be almost transparent it is so thin. If you can’t get it that thin that’s OK it just takes longer to cook. Slice into strips and hang on your pasta rack, a cookie cooling rack works well for longer noodles, or place on a cookie sheet with parchment paper for smaller noodles like I did. Let dry.

Bring a pot of water to a boil, add a tsp oil or butter, a pinch of salt (the water will go crazy) then add your pasta to the water. Stir & let cook about 2 - 3 minutes. Cooking times will vary depending on your pasta thickness, check early to see if it is ready to eat. Once cooked strain & add oil or butter so the noodles don’t clump together & serve.