Yesterday I gave you an overview of the cooking that was going on here, but I was in a hurry and didn’t give recipes…okay I thought that I had put them on here already. Oops. Today I make amends.
This recipe is in FU! Crockpot, just in case anyone happens to own my cookbook and says “Hey, you are plagiarizing this guy.” Yes I am plagiarizing myself and I revel in that fact. 🙂
This is just how I get the pork shredded and juicy. The BBQ sauce is a separate recipe and yes I will include that.
- 1 Pork Roast, 3 lb
- Seasonings of your choice
- 1/4 cup of water
Into your crockpot pre-heated on LOW put your pork roast, butt, shoulder (just depends on what your local store calls it). For best results slice pork into large chunks. Coat the entire pork in seasoning. Do not go lite on seasoning. Go overboard. When it comes to seasoning I do not have one particular mix. If you will be using the pork for shredded BBQ sandwiches use a mix that goes with that flavor. Add water to cover the bottom of the crockpot. Put cover on and walk away.
Six hours later check pork. Take a fork and stick into pork, if the meat falls apart easily then you can remove the pork from the crockpot. If the pork does not fall away easily, put cover back and check in an hour. You cannot over crockpot the pork, so do not worry about that. I left my last pork in the crockpot for over 12 hours and the pork was still juicy and tender.
Not Making BBQ
Now is the time to shred the pork. Pork and fat will be HOT so be careful, but now is the time to get all of the chunks of fat out and off of the pork. Chunks of pork without fat should break apart in your hands easily making the task easier. You are now done.
If you are making BBQ follow these instructions. After the pork has been removed from the crockpot, empty the crockpot of the most of the liquid. Leave just enough liquid to cover the bottom. Leave the crockpot ON. Now is the time to shred the pork. Pork and fat will be HOT so be careful, but now is the time to get all of the chunks of fat out and off of the pork. Chunks of pork without fat should break apart in your hands easily making the task easier.
Toss the pork back into the crockpot. Add the following:
- 1 bottle of your favorite BBQ sauce (I use Sweet Baby Ray’s) You can add more sauce if you want a saucier BBQ or less.
- 2 tablespoons of honey or one generous squirt around the crockpot
- 1/4 cup of brown sugar
Then mix together and leave on LOW for a half-hour to an hour to cook and mix together. Again, there really isn’t a cooked to long for this. You can modify your BBQ sauce as you desire. If I want more kick I will add a tablespoon of sriracha or other spicy kick. For deeper flavor, a teaspoon of garlic infused balsamic vinegar and/or two teaspoons of apple cider vinegar. What I am trying to illustrate is that you can modify the BBQ base in any direction you want to go.
This is a quick and easy slaw recipe that Barb came up with.
- 1/4 head of cabbage
- 1/4 head of red cabbage
- 1 big carrot
- 1 big granny smith apple
- 1 jar slaw dressing (we use Marzetti’s)
Use the food processor to chop everything up. Make sure to core the apple and peel the carrot first. Mix together in a bowl. Add slaw dressing of your choice and season with salt and/or pepper.
There you go.
I personally like a good bun with a bit of mayo on one side, some shredded swiss on top of the mayo, then some BBQ pork, and top with some slaw for one hell of a good, but messy sandwich.