Tuesday, July 17, 2012

Slow Cooker BBQ Pulled Pork

Slow Cooker Sunday's:
BBQ Pulled Pork
8 hrs cook time
Ok, before I even start, this is seriously the best meal that has come out of my crock pot yet.  Simply heavenly.

Ingredients:
2 lbs pork loin
2 onions
2 carrots
2 celery stalks
1/2 can beef broth
(I actually used chicken broth bc that's what I had and it turned out just fine, I'd use either)
salt & pepper
pork season rub
minced garlic
BBQ sauce (I used sweet baby rays)

Directions:
Chop up the onion, carrots, and celery and throw it all in the crock pot.  You can leave the pieces large because you will discard them later.
Season the pork with salt & pepper and whatever else you'd like.  Rub the pork season rub all over both sides.  Put some evoo in a pan and sear both sides over medium-high heat until brown.  Place right on top of the veggies and cook on low.
(During my research, I read several recipes that threw their pork straight into the slow cooker without searing it first. I will probably take that route next time to see the difference.)

6 hours later...
Remove from slow cooker, discard veggies (or save for leftovers) and leave the juice in the pot.  This is the step where you shred the pork.  I always do my shredding with 2 forks(whether chicken, pork, etc.). It usually works pretty well but in this case the shredding should be super easy.  After 6 hrs in the cooker the pork should just fall right apart at the slightest touch....mouthwatering!!!!
Put the shredded pork back in the slow cooker, add about half a bottle bbq sauce (I only used half the pork), season with Tony's and stir.  Switch cook setting to warm for about an hour or so.  
{Important: I only put about half of the pork back into the pot because I wanted some pork without BBQ sauce.  I added the veggies that I saved from earlier and together it was delish!  Looking back, I wouldn't have shredded all of the pork I left out.  Just to have a variety}

Remove and serve when ready...
I put a little BBQ swirl on the bottom bun, shredded pork and topped with homemade coleslaw.  Yum!

Sides:
Tomato & Cucumber Salad
Diced tomato, cucumber & sweet vidalia onion.  Use you own judgement as to how much of each.  I love tomatoes and my husband is not too big on onions so I make mine accordingly.
Cut the tomato first and salt & pepper them while you are chopping the onion and cuc.  This way, the salt pulls the juice from the tomato while you are busy chopping.  Add about a tablespoon of sugar, a tablespoon of olive oil and about 1/4 cup of apple cider vinegar, maybe more maybe less.  I like mine very vinegar-y so who knows how much I end up putting in mine.  Last, sprinkle with oregano. 
Great summer side!
Especially while I'm on this cucumber kick.

Leftovers:
BBQ Pork Sliders
The next day I decided to switch things up and top with pickles instead of coleslaw.  Perfect for a summer lunch!

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Click here to see what I did with the shredded pork I set aside...it was yummy!

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On another note, I can't express how excited I am about my new camera!!!  I can't get over how great the pictures are turning out.  My old camera broke a while ago and to be honest, I haven't really felt the need to rush into getting a new one since I always end up using my iPhone.  Well, half way through this meal I ended up getting so frustrated with my pictures and how they just didn't compare at all to the blogs I had been reading soooo that lead me straight to Best Buy of course.  I got the Nikon s8200 and it's amazing...couldn't be happier!  The best part about it, it has a pet setting!  Ahh, meant to be :)
Sweet little Maxer


 
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