Pulled Pork Sandwiches
Here's a simple meal for a busy day, or a day when you are not feeling up to cooking, or, if you are like me, lost in a really good book.
You need a crock pot, a boneless pork roast and barbecue sauce.
If the roast is frozen, no problem, just get it cooking in the morning on high. But if it's thawed or partially thawed, getting it going by noon is good enough.
Put the roast in the pot, turn it on high, add about 2 cups barbecue sauce and cover. Don't give it another thought until dinner.
If you want to make your own sauce, this is an easy recipe using items that are found in most pantries:
1 1/2 cups brown sugar (sometimes I use 1/2 cup molasses and 2 teaspoons stevia instead)
1 1/4 cups ketchup (I use the kind with no HFCS, or a small can of tomato paste and add more sugar)
1/3 cup red wine vinegar (apple cider vinegar is OK too)
1 Tablespoon Worcestershire sauce
2 1/2 teaspoons mustard powder
2 teaspoons paprika
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon liquid smoke (this really makes the sauce good, but if you don't have any, no worries)
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
Whisk and it's done and ready to use. It tastes like store-bought, but better!
When the pork has cooked long enough, it will shred easily with a fork. Serve on buns with some oven fries and a green vegetable. Or, if it's been a really bad day (or you couldn't put down your book) serve with some potato chips and baby carrots and call it a day.
Tonight, I served it with spicy sweet potato oven fries and a broccoli cauliflower salad. Yum.
You need a crock pot, a boneless pork roast and barbecue sauce.
If the roast is frozen, no problem, just get it cooking in the morning on high. But if it's thawed or partially thawed, getting it going by noon is good enough.
Put the roast in the pot, turn it on high, add about 2 cups barbecue sauce and cover. Don't give it another thought until dinner.
If you want to make your own sauce, this is an easy recipe using items that are found in most pantries:
1 1/2 cups brown sugar (sometimes I use 1/2 cup molasses and 2 teaspoons stevia instead)
1 1/4 cups ketchup (I use the kind with no HFCS, or a small can of tomato paste and add more sugar)
1/3 cup red wine vinegar (apple cider vinegar is OK too)
1 Tablespoon Worcestershire sauce
2 1/2 teaspoons mustard powder
2 teaspoons paprika
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon liquid smoke (this really makes the sauce good, but if you don't have any, no worries)
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
Whisk and it's done and ready to use. It tastes like store-bought, but better!
When the pork has cooked long enough, it will shred easily with a fork. Serve on buns with some oven fries and a green vegetable. Or, if it's been a really bad day (or you couldn't put down your book) serve with some potato chips and baby carrots and call it a day.
Tonight, I served it with spicy sweet potato oven fries and a broccoli cauliflower salad. Yum.
Comments
Post a Comment