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.
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
fewseveral “test” bites. Yum!
- Make sammies: pork + sauce on buns!