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Fall Flavors & Football: Easy Crock Pot and Tailgating Recipes for the Season

You can always tell when fall is coming.. mornings are a little more crisp than what we have been used to, the dew on the grass takes a little longer to dry off, and the leaves are starting to show up on our lawns rather than just in the trees. Fall always brings more yearning of comfort food to my mind, and comfort food can always be made in the crock pot! Fall is my husband, Randy's, favorite time of year. Not because of the things described above (he hates being cold) but because he LOVES football! He is there for ALL of it, both College Game Day on Saturday's and NFL Game Day on Sunday's (and Monday's and Thursday's LOL).

I like fall for the cooler days, and for the pumpkins and the mums, they make such cute decorations.

Whether you are tailgating before the football game in the parking lot at the stadium or just sitting in your own living room in front of the TV, the food can work the same in both scenarios. So let's get to it!

Mmmmm, who doesn't love a yummy pulled pork sandwich with a side of mac and cheese? Perfect comfort food and both made in the crock pot?! That's a no brainer for me! I mean.. even if you are just looking for a week night meal this fall, these recipes would work perfectly too, you don't have to attend a party just to enjoy yummy crock pot food.

Slow Cooker BBQ Pulled Pork

Courtesy of https://slowcookergourmet.net/slow-cooker-bbq-pulled-pork/

Nutrition:

Calories: 172 kcal Carbohydrates: 6g Protein: 25g Fat: 4g Saturated Fat: 1g Cholesterol: 68mg Sodium: 185mg Potassium: 495mg Fiber: 1g Sugar: 4g Vitamin A: 70IU Vitamin C: 0.1mg Calcium: 51mg Iron: 2mg

Ingredients Needed:

pork shoulder, also known as pork butt – can be bone-in or boneless
herb and garlic seasoning (check the ingredients, if yours does not contain salt, add 1/2 teaspoon to recipe)
chicken broth or stock
apple cider vinegar
your favorite BBQ sauce (I love Sweet Baby Ray’s because it has great flavor and is nice and thick)

Instructions:

Rub pork shoulder with seasoning and place in slow cooker
Mix together bbq sauce, vinegar and broth and add to slow cooker
Cover and cook on low for 8-10 hours or high for 4-5 until pork reaches internal temperature of 205 degrees
Remove pork and shred
Add about 1/4 – 1/2 cup of the juices back to pork and discard the rest
Add additional BBQ sauce if desired

How to Make Pulled Pork in the Slow Cooker:

Remove packaging and any netting from the pork – if there is a large amount of fat you can trim a little off if desired
Season well with herb and garlic seasoning
Place in slow cooker
Whisk together sauce ingredients
Pour all of sauce over pork, cover and cook

Cooking Notes:

This will produce a lot of liquid as it cooks, no need to add any extra other than the sauce
If you are cooking a very large piece of pork and need it to cook more quickly, you can cut it into 2-4 smaller chunks
If using a pork shoulder with bone, carefully remove all bone pieces before shredding

Other Notes:

you can use bone-in or boneless pork shoulder (pork butt)
if the herb and garlic seasoning you use does not contain salt, add 1/2 teaspoon to recipe

What temperature should I cook the pulled pork to?

pulled pork, whether made in the oven, on the grill, or in the slow cooker, is best cooked on a low and slow temperature
somewhere in the range of 190 to 250 degrees F depending on the method used
another important temperature to note is the internal temp of the pork shoulder
to shred easily pork should reach an internal temperature of 205 degrees F

When the pork is done it should almost be falling apart. Use tongs to remove it to a separate bowl.

Use forks or meat claws to shred by starting in the middle and pulling apart until fully shredded.
Use a ladle to add back a little of the juice left over from cooking, but not too much or it will become soggy.
If the pork does not shred easily, it likely is not cooked enough. Return to slow cooker until it reaches an internal temp of 205 degrees F.

SERVE ON SPLIT BUNS :)

The Best Crock Pot Mac and Cheese

Credit: https://southernbite.com/the-best-crock-pot-mac-and-cheese/

Author: Stacey Little

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings:

Nutrition:

Ingredients:

1 (16-ounce) block sharp cheddar cheese
4 ounces American cheese
1 (1-pound) box dried elbow macaroni (uncooked)
1/4 cup unsalted butter (melted)
2 (12-ounce) cans evaporated milk - *NOT sweetened condensed milk*
1 1/2 cups whole milk
1/2 teaspoon dry mustard
1 teaspoon salt

Instructions:

Grate the cheddar and American cheeses on a box grater. Do not use pre-shredded cheese. If the American cheese is in slices, cut it into thin strips. Set aside.
Spray the crock of a 6 to 8-quart slow cooker with nonstick cooking spray. Add the uncooked macaroni, butter, evaporated milk, whole milk, dry mustard, and salt to the slow cooker. Stir to combine. Add the cheeses and stir to combine.
Cover and cook on low for 1 hour. Stir well, cover again, and cook until the pasta is done to your liking – about 1 additional hour (2 hours total). Switch the slow cooker to warm and serve immediately. The exact cook time will vary based on the specific slow cooker. Add salt and pepper (or additional seasoning) to taste before serving.
As the dish sits, it will thicken more and the pasta will continue to soften. Gradually add warm milk to thin the sauce if it gets too thick.

Maybe you are just looking for comfort food that comes in an already partially made meal. Why not try our soup mixes this fall? We have been slowly adding to our soup collection and I don't think there are any we have not covered! Here are a few to check out:

Creamy Chicken Noodle Soup Mix

Chicken Pot Pie Soup Mix

Little Italy Wedding Soup Mix

Farmhouse Minestrone Soup Mix

Creamy Potato Soup Mix

I hope y'all have a fantastic fall! Thank you for reading my blog. Please try these recipes and let us know how much you loved them :) JK

Sep 14th 2026 Jennifer Kreider