One of the first slow cooker recipes that Tracy Bermeo did for MyVeronaNJ.com’s Crock It! series was this one for BBQ Pulled Pork in June 2010. She –and many other Verona cooks–have made it countless times since because it is super easy and super delicious.
Those two qualities make it a natural for our back-to-school dinner countdown. We’re just eight days away from the opening of Verona’s public schools (seven if your kids attend Our Lady of the Lake), so it’s time to think of meals that fit well with days packed with work, homework and after-school activities.
With the wisdom of experience (and multiple pots of pulled pork) Tracy says you can add a spice rub and cover overnight to add even more flavor. This recipe also works well with dark meat turkey. Brown the pieces first and then add them to the slow cooker with the sauce ingredients.
Ingredients:
- 1 (3-pound) boneless pork loin roast, trimmed and cut in half crosswise
- 1 cup water
- 1 (18-ounce) bottle barbecue sauce
- 2 tablespoons brown sugar
- 1 1/2 tablespoons hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
What’s Next:
- Place roast and water in a 4-quart electric slow cooker.
- Cover with lid; cook on high-heat setting 7 hours or until meat is tender.
- Drain and discard cooking liquid.
- Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce and next 4 ingredients (through pepper).
- Reduce to low-heat setting; cover and cook 1 hour.
Notes from my experience:
- You don’t have to use a pork loin roast. Another option (suggested in several other pulled pork recipes) is to use a pork picnic or shoulder butt. These are less expensive cuts of meat and just require trimming some fat before cooking or while shredding.
- This recipe calls for removing the liquid before adding the BBQ sauce. I have never done that, but I don’t like my meat the least bit dry, so use your judgment and don’t be afraid to avoid the challenge of draining the liquid.
- Try this: Rather than use a bottled BBQ sauce, you can make your own by using the ingredients from the Crock it! Baked Beans recipe.
Want to know more about our Crock It! series, read all about it here.
Photo by _e.t via Flickr
