Springtime is here, and what better way to bring in the new season some good BBQ? This time however, I won’t be firing up agrill. Instead, this time I took advantage of a slow cooker; and the results turned out pretty amazing. There’s something nice about putting the huge slab of meat in the cooker, setting it for a couple of hours be able to forget about it for a few hours until it’s actually done. It’s no wonder a lot of working Americans nowadays love utilizing the slow cooker to set up a meal before heading off to work, and then coming home to a completely cooked meal upon finishing the day’s job.
This recipe only calls for about thirty minutes of prep for a hearty and savory meal that’l warm up your soul. Original recipe from allrecipes.com with variations!
INGREDIENTS (For approx 6-8 sandwiches)
-4 to 5 lb pork shoulder roast
-1/2 cup chicken or beef broth
-1 tsp vegetable oil
-1 onion; half diced and half sliced
-1.5 cup BBQ sauce
-1/2 cup apple cider or red wine vinegar
-1/4th cup sugar
-1 tbsp Dijon mustard
-1 tbsp Worchestire sauce
-1 tbsp chili powder
-2 cloves of garlic
1) Placed four sliced onions at the bottom of the slow cooker
2) Crushed the garlic cloves and placed in mixing bowl. Added diced onion, chili powder, Worchestire sauce, Dijon mustard, sugar, vinegar, BBQ sauce, vegetable oil, and broth to the bowl and stirred well to mix evenly
3) Washed pork shoulder and placed in the slow cooker on top of the onions
4) Added mixture from step 2 into the slow cooker, drizzling evenly on top of the pork shoulder
5) Set slow cooker to LOW for 7.5 hours with the lid on and allowed to cook
6) When finished cooking, took pork out of the cooker and pulled with a fork to shred it apart. Afterwards, returned shredded pork back into the cooker and let cook for another 30 minutes. Allowed to keep warm until it was ready to serve
7) Served with toasted hamburger buns, potato salad, corn, and regular salad
All ready in the pan!
Ready to pig out!
Approx Time: 20 minutes-30 minutes prep
8 hours to cook
-Upon finishing the cook, I saw that the meat came with a perfectly soft and chewy texture that is iconic for a great complete pulled pork. Although the juices and flavor were infused in the meat I however believed that there could be more potential for greater packed flavor. Next time I will try to reduce the sauce a little bit before adding it into the slow cooker; either that or allow for marination of the meat for a couple of hours before cooking. It was otherwise a completely satisfactory and savory meal that I will definitely revisit and improve on!