Sunday, February 20, 2011

Melt in Your Mouth-Slow Cooker BBQ Pulled Pork

I figured it was time to put in a recipe that required your crock pot.  I love my crock pot and relish in the fact that you can throw a bunch of ingredients in the pot, walk away and not have to worry about starting a kitchen fire!

This is the first time I've actually made pulled pork and I was surprised how easy it was.  This recipe makes a TON of pork.  Probably a good 10 servings.  I'm also going to put a "next morning" recipe under this one as well so you can continue to enjoy it's fatty, porky goodness!  I put my pulled pork on regular hamburger buns (my boyfriend insists in the south it HAS to be white, and I agree).  I then served it with corn muffins (recipe coming soon!), baked potatoes, and steamed broccoli.  This is a hearty meal that will leave everyone with a smile.  Just be prepared, because a food coma will probably make you fall asleep within 20 minutes of this meal!

Prep Time: 20 minutes
Cook Time: 5-10 hours (this tastes great at 5 hours, but if you're going to work you can leave it up to 10)

Dash of Vegetable Oil
(1) 4lb pork shoulder roast
(1) cup BBQ sauce (choose your favorite, I used KC Masterpiece orig.)
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar (not packed, just lightly filled)
1 Tablespoon yellow mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon chili powder
1 large onion, chopped (I used yellow)
2 garlic cloves, crushed (take side if your knife and smush it into cutting board)
1 1/2 teaspoons dried thyme
1 teaspoon garlic powder
Salt & Pepper

Set crock pot to high for cook time of 5 hours, or to low of cook time of 10 hours.

Put a dash of vegetable oil in the bottom of the crock pot, enough to lightly cover the bottom.  Take your pork roast and salt and pepper both sides.  Always season your meat, salt and pepper really adds flavor.  Put in the cooker.

Add all the wet ingredients.  BBQ sauce, chicken broth, apple cider vinegar, yellow mustard, worcestershire sauce.  Mix together in pot with a spoon the best you can.  Then add dry ingredients.  Brown sugar, chili powder, garlic, onion, thyme, garlic powder.  Mix in the best you can, spoon liquid over your roast.

Put lid on your crock pot and walk away!!

After your desired cooking time, pull the pork shoulder out of pot.  Put on cutting board and use forks to shred pork, it should literally just fall off.  When you get closer to the center it won't really shred any more and just slice the rest up with a knife.  Put pork back in pot and stir and let sit for 10 more minutes.

It should look like this:

Serve on buns and let your taste buds just die and go to heaven!  If you have a lot of leftovers, put some aside for the next morning and you can freeze the rest for up to 3 months.

NEXT MORNING - Breakfast Pork Burritos

2 Servings
Prep Time: 5 minutes
Cook Time: 5 minutes

(2) Flour burrito tortillas (wheat or spinach is great too)
(3) eggs
Splash of milk
1 cup of pork (just eye ball it, use how much you would like)
1/2 teaspoon season salt
1/2 teaspoon pepper
1/2 cup chunky salsa

Beat 3 eggs, and add splash of milk.  Add season salt & pepper and mix.  Set aside.

Heat up your pork in microwave or a pot.  I have to use a pot, we don't have a microwave.  I know,  crazy San Francisco!

Heat skillet to medium high and spray with cooking spray.  Add egg mixture.  Start moving mixture around with a spoon.  After about 30 seconds add chunky salsa.  Mix everything together and finish cooking eggs, about 1-2 minutes. 

Heat flour tortillas in microwave, or I use a clean skillet and warm on each side.  TIP: Do not use cold tortillas, they will crack!  You want them warm so they roll better.

Lay the warm tortilla down and spoon pork mixture and egg mixture on top.  Roll up and enjoy!  If you're going to work, wrap it in foil and it will still be warm when you get to your desk!  (Also can be reheated in your office microwave)

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