Kitchen Spotlight: Pull My Pork!

I basically love anything I can cook in a crock pot (we have three of the big crock pots). Primarily because it’s easy: just throw in your ingredients and let the cooker do the work. What’s not to love?

I also love barbecue. So when I “discovered” you can make pulled pork at home in the crock pot, I was all about it. And have been ever since.  This is so easy and great for parties.  But I also like to make it on weeks like this when I don’t have to go in to work every day–we get days’ worth of sandwiches. And I like meals that go the mile as much as I like the crock pot I cook them in.

So today I the crock pot slaved away in the kitchen all day, so we can have pulled pork sandwiches.

What I Used:

• 1 medium onion
• 6 cloves fresh garlic
• 2 (14-oz) cans reduced-sodium beef broth
• 1 (18-oz) bottle Memphis-style barbecue sauce (Despite a Midwestern-bred lifelong love for Open Pit, its absence in the South for so long introduced me to a new sauce that I have come to adore: Sweet Baby Ray’s. It was BOGO at Food Lion this week, so I tried the Honey Chipotle one this time).
• 1/3 cup brown sugar
• 1/3 cup cider vinegar
• 1/2 teaspoon pepper
• 1 boneless Boston butt pork roast (about 3 1/2 lb)
• 2 tablespoons cornstarch
• 3 tablespoons water
• Hamburger buns/rolls

What I Did:

• Slice the onion into thick pieces. Put the slices in the crock pot with the garlic cloves.
• In the crock pot: broth, barbecue sauce, sugar, vinegar, and pepper–stir it up.
• Put in the pork.
• Cover and cook on high 6–8 hours or until pork is fork tender.
• Remove pork from slow cooker. Drain sauce into medium-sized bowl, getting rid of the onions and garlic. Put sauce back into crock pot.
• Mix cornstarch and water. Stir into sauce in crock pot; bring to boil. Boil 4–5 minutes or until slightly thickened.
• Shred pork using two forks. Have a few several “test” bites. Yum!
• Make sammies: pork + sauce on buns!
• Eat!

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