I have succumbed to my slow cooker.
And why not?
It’s getting cold outside, kiddos. Cold to warrant a wool coat with sweaters and jeans hiding underneath.
It’s also *holiday shopping time* according to commercial America, even though we haven’t even APPROACHED our gobble-gobble day of giving thanks yet!! Ugh…but that’s for another blog….
Since my husband has his weekends back, we are doing normal, newlyewed-ish types of things on the weekends: house-hunting, shopping, daydreaming, being lazy, seeing all of our families (there is a lot and on my side and his), and we, of course, are having fun with all of the new kitchen toys we received as wedding gifts! (Most recently made purchases at Crate & Barrel with a generous gift card—see? A normal and newlywed-ish place to shop on the weekends, told ya!)
And while we’re busy being out and about, we still want to cook dinner at home on weekends, but there isn’t always time.
Lo and behold! The slow-cooker to the rescue!
I have always been shy of using a slow cooker, for no real reason other than I didn’t grow up with a Crock-Pot kind of mom—-my mother is an Italian-from-scratch-from-Queens-all-homemade kind of mom, and she does her own slow cooking in a slow oven—why use a Crock-Pot?
But we have one and we are determined to have fun (and good meals) and experimenting with all of our wedding gifts, so be it that the slow-cooker took center-countertop last Saturday.
My sister-in-law-to-be gave me a seriously simple and delicious recipe for pulled pork barbecue, which I couldn’t wait to try out. Now, I also did not grow up eating this dish and I’m not even sure if you an purchase pulled pork anywhere on my beloved motherland of Long Island, but it’s one of my favorite regional dishes and I have loved it since my Carson-Newman days. Hubs and I love it so much that we even featured it on the buffet at our wedding. (Well, we also had chicken parmigiana and baked ziti–it was true and delicious comfort food!)
This came out AWESOME. I sent hubs to the store, and he came back with a picnic roast—we were told to use Boston butt, but he said it looked no bueno at the store and this looked better–and cost less. We’re in.
(But feel free to use whichever portion of roast you prefer).
Coming home from Barnes and Noble never smelled so good:
EASY, AWESOME PULLED PORK BBQ
1–Pull your Crock Pot out.
2–Dice up 2 onions. This may seem like a lot, but I promise it’s not. They sort of melt down and mix in and seriously, it’s bueno. So go ahead and dice’em up.
3–Season your 3-4 lb. pork roast (we used a picnic roast) with salt and pepper. Go ahead, get all kindsa liberal with it. Set your pork on top of the onions.
4–Pour 1/2 cup of your favorite barbecue sauce on top.
5–Turn your slow cooker on LOW heat for about 9 hours and go play outside or visit Grandma.
6–Nine hours sure does go by fast when you’re not at home, doesn’t it? Now your house should be filled with the awesome aroma of barbecue just waiting for you to dig in and have a huge bite. But hold on partner–you’ve got to shred your meat first.
Remove the pork with two heavy forks and set in a casserole dish. Shred the sucker up with two forks. (This is very easy to do; the meat will be tender and fall apart easily.) Use a slotted spoon to save the onions you left behind (place in with the meat) and get rid of the juices and fat that melted in the bottom.
7—It may not LOOK gorgeous, but who cares? It SMELLS gorgeous and it’s gonna TASTE gorgeous!
Place your shredded pork and onions back into the slow cooker, cover with 1/2 cup barbecue sauce (more if you are feeling particularly saucy) and just wait one hour longer to get your fill.
8–You can serve on buns, on plates, with coleslaw on the top, with coleslaw on the side, however you please. Green beans would be stellar, as would my corn pudding corn bread.
This is seriously good food to come home to on a chilly day of being out and about, and it’s so easy! You oughta try it!