Monday, January 17, 2011

Drunken Pulled Pork...the Crock Pot edition

My kids love pulled pork sammies, my wife will eat it without the bun...a carb counter amongst us. Regardless its stupid easy to do as all it needs is a long braise. Its a hit any day of the week, but on Sundays when its my day for basketball tournaments I need to rely on the Crock Pot to get Sunday dinner on the table.

This version isn't all that different from the oven braised version I blogged a while back. It simply takes the pork butt roast from being cut to fit into a braising pan to being whole to slow cook all day in a crock pot. Mine is older than I care to admit but still is a very handy tool to have in the kitchen for those busy days you either don't have the time to cook dinner or you don't want to heat up the entire house with an oven. Either way its a long slow braise and the results are fork tender ready to pull apart pork roast.

One thing I've discovered is that it is true that cooking bone in yields more flavor. When cooked until fork tender there is no butchering required to get around the simply pulls right out and you can go about using a pair of forks to pull your pork.

Even though I am using a bottled BBQ sauce for the sandwiches, I still pull a lot of spices into the mix to pick up the same flavor profile basted deep into the pork. Its just a more flavorful end result. Prolly why its a hit with the fam.

Crock Pot BBQ Pulled Pork

  • 7 lb bone in pork roast
  • 1 onion chopped
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 2 t Steak seasoning (I use Lawry's brand Montreal Seasoning Salt)
  • 2 bay leaf
  • 1 T Worcestershire sauce
  • 1 T Liquid Smoke
  • 1 Bottle beer (I use a light amber wheat beer)
  • 1 15oz can tomato sauce

Add ingredients in order listed to crock pot. Set on low and cook 8 hours. Remove pork roast from the braising liquid. Using a fork peal off pieces of meat. Using two forks, one to hold down the meat and another to shred pull your pork into bite sized shards. Add your favorite BBQ sauce to the shredded meat, heat and serve on hamburger buns.

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