Tuesday, May 13, 2014

Recipe: Slow Cooker Pulled Pork BBQ

Dude--I seriously love my slow cooker. I know, I know. It makes you lazy, and yes, that can be true, but it can also be a lifesaver if you're running hither and yon all day long.

My family loves pulled pork, but I have neither the time nor the patience to smoke a pork butt all day. That's what Black Hog is for (amiright?). But when I want to make something they love, and keep the $$ low and eat on my back patio, this is the recipe I make. It's stupid easy, freezes well, and they'll gobble it up. For real.

Slow Cooker Pulled Pork BBQ

Serves 6 (but easily doubles)
  • 2 cups tomato puree
  • 1/3 cup brown sugar
  • 1/2 cup cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worchestershire Sauce
  • 1 tablespoon molasses (not blackstrap)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 pounds pork loin (end piece if possible)
Place all ingredients except the pork loin into a 5 quart (or larger) slow cooker. Stir well to combine. Add pork loin to slow cooker and turn to coat. Cover and cook on low for 6 to 8 hours (no peeking!).
Remove cover, being careful of the steam, and remove pork loin carefully to a cutting board. Using two forks, shred meat, then return to the slow cooker, stirring well to combine with the sauce. Serve on rolls with a bit of coleslaw and you're all set!