I am not much one for Crockpot cooking or as I fondly call it ...the "Crackpot" lol...I always say I should use it more often. But frankly I am not always fond of the way food tastes after being cooked in a Crockpot. But this is one dish I really love in the slow cooker....it is easy, makes a lot, and the meat freezes beautifully after cooking, so you can stash some for a rainy day. We like to eat the pulled pork on a burger bun...preferably a homemade one like you see above. These are buns that I learned to make from my friend Mary, long ago on a food board we both belonged to. She has the recipe on her blog for a bread machine.... I do not own a bread machine and always make them in my KA stand mixer. I also have directions to make them without a bread machine which I will post another time... They are delicious and so easy to bake...we love them! They are called MOOMIE'S LEGENDARY SANDWICH BUNS. That is a link to the recipe on my friend Mary's blog called ONCE UPON A PLATE . You must visit her beautiful blog...she had so many fabulous pictures and recipes! A very talented lady indeed!
Back to the pork....
PULLED PORK SANDWICHES
from Country Living Magazine
1 2 1/2 to 3 lb. Pork Sirloin Roast or
Boneless Pork Shoulder Roast
3 TBSP. Cider Vinegar
2 TBSP. Worcestershire Sauce
1 TSP. ground cumin or chili powder
1/2 cup water
1 recipe homemade BBQ sauce or 3 1/2 cups
bottled BBQ sauce
Hamburger buns (makes 10 generous servings)
Trim fat from roast. Cut roast, if necessary to fit in a 31/2 to 4 quart slow cooker. Season meat with salt and pepper. In a small bowl combine 1/2 cup water,vinegar, Worcestershire
sauce, and cumin. Pour over meat in cooker. Cover; cook on low-heat setting 8 to 10 hours or
on high-heat setting 4-5 hours. Remove meat; discard liquid.
Using two forks shred meat;return it to cooker.
Stir in 2 cups homemade BBQ sauce or bottled BBQ sauce. Cover and cook on high setting for
30 to 45 minutes or until heated through.
Serve meat mixture in split hamburger buns.Pass remaining sauce.
Homemade BBQ Sauce
Combine 2 1/2 cups Catsup; 1 cup finely chopped onion; 1/4 cup packed dark brown sugar, 3 tablespoons bottled Pickapeppa or Worcestershire
sauce; 3 tablespoons cider vinegar; 3 cloves garlic,minced; and 1/4 teaspoon bottled hot pepper sauce in a medium saucepan. Bring to boiling; reduce heat.Cover and simmer for 15 minutes stirring occasionally. Use immediately or let it cool;cover and chill up to 3 days.Makes 3 1/2 cups
MY NOTES: The first time I made this I used a 2 1/2 pound pork loin roast that I already had in the freezer.It did not have much fat on it but the meat turned out very juicy. I have made this with larger roasts as well and it comes out just fine, without increasing the amount of liquid in the recipe. I like to reserve some of the cooking liquid and if the pork seems too dry add a little bit back in if need be. I also think that two cups of sauce is way too much for our tastes....so I suggest using a little at a time until you think you have enough. You can always serve the sauce on the side and add it to the sandwich as you go...that works well too.... I have also used bottled barbeque sauce and it was great. My family enjoys a more "vinegary" BBQ sauce. One brand we love is called "Stubbs" and another is " Jim Beam", you can use your favorite one. We like to eat this with cole slaw on the sandwich..
You can also use the meat with out the BBQ sauce for tacos and burritos. My youngest son like the meat on his sandwich and then BBQ sauce on the bun...picky,huh?
This makes a lot and I usually put it in containers and freeze it for future meals......I like to serve these with baked beans on the side.
Winter Shandy Punch
4 days ago